There are five types of ginger.

1. The first type: Zijiang, also known as young ginger, purple ginger and fresh ginger. Zijiang is attached with ginger buds. It is tender, has more water, less fiber, white color, smooth skin, and light spicy taste. It can be used as a garnish for dishes or pickled in sauce. It is delicious and is also a good health food. The ancients called it "Mix the soil among the vegetables."

Chicken ginger is most often pickled with salt to make pickled ginger, which is appetizing and has the effect of warming the stomach and warming the heart. It is best eaten in the morning as a side dish for breakfast.

2. The second type: new ginger, also known as fresh ginger and turmeric. Compared with Zi Jiang, it has no buds, has a smooth skin, softer meat, not much fiber, and a richer flavor than Zi Jiang, with a fragrant aroma.

The ginger we talk about daily generally refers to new ginger. The most common use is as our daily condiments and ingredients, such as stir-fried meat with shredded ginger, which can remove the fishy smell and improve the freshness.

3. The third type: old ginger, also known as ginger seed and ginger mother, is the ginger harvested after the beginning of autumn. The skin is rough and thick, the meat is hard, the fiber is relatively high, the taste is spicy, but the aroma is strong. Not as good as new ginger.

Old ginger has a rich flavor, sufficient heat, and can be used both as medicine and food. Common ginger soups for treating colds and brown sugar ginger tea for women to replenish qi and activate blood circulation all use old ginger, as well as new and young ginger. That's not possible.

4. The fourth type: dried ginger, which is made by drying or drying old ginger. It has a spicy taste and hot nature. The ginger used in traditional Chinese medicine is generally this kind of dried ginger

In addition to being used in traditional Chinese medicine, the base of Sichuan hot pot is stir-fried with dried ginger. It has a strong flavor, so we often sweat profusely when eating hot pot.

5. The fifth type: Paojiang, which is made by boiling old ginger with sand until it swells and turns black or brown in color. It is a traditional Chinese medicinal material that can dispel cold and warm menstruation to stop bleeding. It is used for spleen and stomach deficiency, abdominal pain, vomiting and diarrhea, vomiting and metrorrhagia, and yang deficiency and blood loss.