Yishui Ginger [Shandong Yishui Specialty]

What is Yishui ginger? Authentic Shandong Yishui specialty: Yishui ginger

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

Basic introduction of Yishui ginger

Yishui ginger is a local specialty of Yishui, Shandong Province.

. Yishui ginger cultivation has a history of more than 300 years, mainly distributed in Yuandongtou Township, Yaodianzi Town, and Xujiahu Town. The main cultivated varieties are Yishui ginger and small ginger

Yishui ginger has a beautiful appearance, large chunks, light yellow flesh, tender meat, strong spicy flavor, pure taste, and is resistant to storage and transportation

Xiao Jiang is a local farmer's variety, with small and numerous ginger balls, fine and juicy meat, and a strong spicy taste. It is popular as a raw food ingredient

Tasting and Eating Methods of Yishui Ginger

1. Ginger Juice

Wash the ginger, crush it, and 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

4. Ginger and ginger slices are used for cooking to remove fishy odors and enhance the freshness of food