In the specialized culinary terminology of Cantonese cuisine, there is a kind of ingredient known as Teochew Ginger, which is Nan Ginger. It is simply an ingredient used to add flavor and aroma to a dish, such as garlic in Chinese cuisine or onion in Western cuisine. It plays a key role in the color and flavor of a dish. It is on this basis that I made the assertion that "spices (including sauces) are the main cause of ethnic or local flavors".

Shagang:

Mostly circular or nearly circular transverse slices, 1 ~ 2cm in diameter, 0.3 ~ 0.5cm thick. skin light brown or yellowish brown, wrinkled, some have root scars or remnants of the fibrous roots; the cut surface of the white, powdery, and often bulging. The texture is brittle, easy to break. Aroma special, taste pungent.

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