Huanglaomen Ginger [Jiangxi Jiujiang Specialty]

What is Huanglaomen ginger? Authentic Jiangxi Jiujiang specialty: Huanglaomen ginger

Content summary:Do you want to know what Huanglaomen ginger is? This article is a detailed introduction to Huanglaomen Ginger, a specialty of Jiujiang, Jiangxi Province. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Huanglaomen Ginger. The full text takes about 5 minutes to read, mainly including the basic introduction of Huanglaomen Ginger and its nutritional value? What are the product characteristics of Huanglaomen ginger? How did the history of Huanglaomen ginger come about? Tasting and eating methods of Huanglaomen ginger, etc

Basic Introduction to Huanglaomen Ginger

Huanglaomen is mainly produced in the ridges on both sides of the Nanxun Railway in Huanglaomen Township. The average annual temperature in this area is 16.6 degrees Celsius, with a rainfall of 1505 millimeters. The soil pH value is generally between 5.5 and 6.5, and the organic matter content is 2-3%. In addition, the water source conditions are good, making it very suitable for growing ginger. Planting habits began in the early Ming Dynasty

What are the product characteristics of Huanglaomen ginger

Compared with ginger from other places, Huanglaomen ginger not only has its own attributes, but also has its unique features:

Firstly, it has a fresh and spicy taste with a long aftertaste;

Secondly, it contains more dry matter and less moisture content

The third is storage resistance, which can be stored for a long time and is not prone to blackening and rotting in the short term after incision

Tasting and Eating Methods of Huanglaomen Ginger

1. Wash and mash the ginger, then grind the juice into medicine. The taste is spicy and slightly warm. It has the effects of resolving phlegm and stopping vomiting, mainly used for symptoms such as nausea, vomiting, cough, and excessive phlegm. The general dosage is three to ten drops, taken orally

2. Ginger skin

refers to the outer layer of ginger. The taste is spicy and cool. It has the effect of diuresis and swelling reduction, suitable for conditions such as difficulty urinating and edema, and can be used in combination with winter melon skin and mulberry white skin. The general dosage is five to one and a half cents, decoct and take

3. Stewing Ginger

Wash the original fresh ginger, wrap it in tissue paper, soak it in clean water, and simmer it directly in the fire until the tissue paper is burnt black and the ginger is cooked to perfection; Or simply set fire and grill until cooked. It has a pungent and warm taste, and has the function of stopping nausea. Suitable for symptoms such as spleen stomach disharmony, nausea and vomiting. The general dosage is two or three tablets, decoct and take