Southern ginger and ginger are similar in appearance and larger in size. The skin of southern ginger is white, the bud of ginger is reddish, and the skin of ginger is yellow.

Tell from the taste:

The taste of Nanjiang is a bit like cinnamon, spicy and sweet, with a pungent taste; The spicy taste of ginger is lighter, and its fragrance is lighter than that of southern ginger.

In terms of efficacy:

Ginger is hot and pungent in taste, and its pungent heat can drive away cold evil of spleen and stomach, and help yang qi of spleen and stomach. It is commonly used for spleen and stomach deficiency, abdominal pain, vomiting and diarrhea, but it can be applied to spleen and stomach cold, whether it is external cold invading or yang deficiency. Nanjiang, also known as Alpinia officinarum, is effective in treating abdominal distension, food poisoning, tinea versicolor and dermatoses caused by various bacteria.

Alpinia galanga (Linn.) Willd. is also known as reed ginger. People in rural areas of Taiwan Province, especially those close to mountainous areas, will plant several trees for use. When pickling peaches and plums, take the roots and break them and add them to add flavor. Besides soy sauce paste and powdered sugar, the dipping sauce used for cutting tomatoes unique to Taiwan Province has the most authentic flavor.

Ginger (Zingiber officinale Roscoe) is a fresh rhizome of perennial herbs of Zingiberaceae and Zingiber, with a height of 40 ~100 cm. Varieties: Shandong Changyi noodle ginger, Qingzhou bamboo root ginger, Shan Nong No.1 ginger, Qingzhou small turmeric.

Alias are ginger root, Bailayun, Gouzhuangzhi, Indicine, Yanliangxiaozi, fresh ginger and honey-roasted ginger. Ginger rhizome (dried ginger), cork bark (ginger bark) and leaf (Jiang Ye) can all be used as medicine. Ginger has the functions of dispersing, stopping vomiting and relieving cough in traditional Chinese medicine.

References:

Nanjiang-Baidu Encyclopedia Ginger