Pindian Ginger [Guizhou Xingyi Specialty]

What is Pindian Ginger? Authentic Guizhou Xingyi specialty: Pindian ginger

Content summary:Do you want to know what Pindian ginger is? This article is a detailed introduction to the Guizhou Xingyi specialty - Pindian Ginger. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Pindian Ginger. The full text takes about 4 minutes to read, mainly including the basic introduction of Pindian Ginger and its nutritional value? What are the product characteristics of Pindian ginger? Tasting and eating methods of Pindian ginger, etc

Basic introduction of Pindian ginger

Pindian ginger has long been renowned. In 1983, Pindian dried ginger chunks were rated as high-quality by the Ministry of Foreign Trade and Economic Cooperation. In 2003, the base received subsidies from the Ministry of Finance to construct supporting facilities; Since June 2005, the Provincial Department of Agriculture has recognized the Pindian Ginger Base in Xingyi City as a pollution-free ginger production area, and Pindian Ginger has been recognized as a pollution-free agricultural product; In July of the same year, the "Qingshuihe Pindian" ginger brand was applied for registration, and in July 2009, the "Pindian Ginger" geographical indication trademark was registered

The ginger of Pindian has plump flesh, fine fibers, fresh color and beautiful taste, high oil content, high starch content, and low sulfur content

Tasting and Eating Methods of Pindian 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