Ginger is not spicy and its scientific name is Jerusalem artichoke. Also known as Jerusalem artichoke and devil's ginger, it is commonly known as ginger in the Northeast and its English name is Helianthus tuberosus. It is a perennial herbaceous plant of the Asteraceae family and is distributed in North China, East China, South China, and other places in China.

Jiangbula is native to North America. It was introduced to Europe in the 17th century and later to China. The underground tubers of Jiangbu La are rich in starch, inulin and other fructose polymers. They can be eaten, cooked or made into porridge, pickled in pickles, dried Jerusalem artichokes, or used as raw materials for making starch and alcohol.

How to eat

1. Fresh tubers can be fried plain or mixed with shredded pork. They are crispy and delicious.

2. Pickling: 50 kilograms of fresh Jerusalem artichoke tubers, washed and removed of impurities, placed in a jar, put a layer of Jerusalem artichokes and sprinkled with salt. The amount of salt used is 9 kilograms. After placing, pour appropriate amount of water. Pour the jar once a day and once every two days, and it will be ready to eat after about 15 days.