Xiao Lin Yellow Ginger

Xiao Lin Yellow Ginger

　　　　Product origin: Hangzhou City, Zhejiang Province

　　Product characteristics: Large rhizomes, yellow flesh, rich spicy juice, fragrant taste, pale yellow skin, waxy yellow flesh, light reddish color at sprouts and branching nodes.

　　Product components: Contains carbohydrates, proteins, various vitamins and minerals, as well as gingerol.

　　Product efficacy: Especially outstanding in removing fishy and gamey odors, detoxifying, and stimulating appetite.

　　Product introduction: Ginger belongs to the Zingiberaceae family. It is native to East India and China. China has a long history of cultivating ginger, which is documented in the “Book of Rites” as “hawthorn, pear, ginger, and cinnamon.” In 1972, dried ginger pieces were discovered in the No. 1 Han Tomb of Mawangdui in Changsha, proving that ginger was cultivated in China as early as 2,000 years ago during the Western Han Dynasty. In our county, Xiao Lin has been producing yellow ginger, which records indicate was already widely cultivated during the Kangding era of the Northern Song Dynasty (1040 AD), and became famous for its large rhizomes, yellow flesh, rich spicy juice, and fragrant taste. The Hongzhua ginger variety is particularly prized, characterized by strong growth, large rhizomes shaped like melons, pale yellow skin, waxy yellow flesh, light reddish color at sprouts and branching nodes, and minimal fibers.

　　Product history: China has a long history of cultivating ginger, which is documented in the “Book of Rites” as “hawthorn, pear, ginger, and cinnamon.” In 1972, dried ginger pieces were discovered in the No. 1 Han Tomb of Mawangdui in Changsha, proving that ginger was cultivated in China as early as 2,000 years ago during the Western Han Dynasty. In Yuhang’s Xiao Lin, yellow ginger has been widely cultivated since the Kangding era of the Northern Song Dynasty (1040 AD), and became known for its large rhizomes, yellow flesh, rich spicy juice, and fragrant taste.