Tongling White Ginger

Tongling White Ginger

Tongling White Ginger is a protected geographical indication product.

Tongling White Ginger is a certified geographical indication trademark.

　　   Tongling White Ginger is a rare and superior local variety, known for its strong adaptability, high yield, excellent quality, and unique culinary value. It is one of Tongling’s “Eight Treasures” and was listed as an imperial tribute as early as the Northern Song Dynasty. Renowned both domestically and internationally for its “large size, thin skin, juicy flesh, minimal fibers, tender texture, and rich aroma,” it leaves a lingering fragrance even after a night. Classified as both edible and medicinal, Tongling White Ginger is truly worthy of being called “China’s White Ginger.”

　　   The geographical indication protection area for Tongling White Ginger includes six current administrative regions in Anhui Province: Datong Town in the suburban area of Tongling City, as well as Tianmen Town, Shun’an Town, Donglian Township, Xilian Township, and Zhongming Town in Tongling County.

　　   Tongling Ginger is one of Tongling’s “Eight Treasures,” a perennial herbaceous plant cultivated as an annual crop. Scientifically identified by the Horticulture Institute of the Anhui Academy of Agricultural Sciences, Tongling Ginger is classified as white ginger of the “fingered” type. Its fresh skin is white with a slight yellow tint, and the ginger rhizomes are shaped like Buddha’s hands with thick, plump segments. The ginger fingers are full, white, tender, juicy, spicy yet not overpowering—making it a multi-functional edible product. Tongling Ginger has long enjoyed a stellar reputation for its “large size, thin skin, juicy flesh, minimal fibers, tender texture, and rich aroma.”

　　   Ginger cultivation in the region dates back to the Spring and Autumn period. By the Northern Song Dynasty, Tongling had become a nationally renowned ginger-producing area and was included in imperial tributes. According to the Jiajing-era *Tongling County Annals*, during the Ming Dynasty, Tongling Ginger had already become a “popular” specialty. “The county produces ginger, garlic, ramie, and tree peony bark, among others. In recent times, some merchants trade these goods, but most traders come from afar.” (Qing Dynasty, Zhao Jinfeng, *Common Sayings: Record of the New City*). In the 13th year of the Shunzhi reign of the Qing Dynasty (1656), the *Tongling County Annals: Products* recorded that ginger production at the time reached “no less than 100,000 dan per year.” By the Republican era, annual production was around 720 tons. At that time, there were six private ginger merchants operating in Datong, purchasing fresh ginger annually for sale in cities such as Anqing, Wuhu, Zhenjiang, and Yangzhou. Famous sauce workshops like Anqing’s “Hu Yumei,” Yangzhou’s “Simewei,” and Zhenjiang’s “Hengshun” would source Tongling Ginger to produce crystallized ginger, sweet-and-sour ginger, and spiced ginger. In the early years of the People's Republic of China, ginger was still traded primarily by private merchants. In the late 1950s and early 1960s, due to an overemphasis on grain production, ginger cultivation and output were negatively impacted. During the 1980s, under policies encouraging diversified agriculture, both planting area and production steadily increased. Aside from some purchases made by supply cooperatives, much of the ginger was bought directly from producers by sauce manufacturers or sold by farmers themselves at markets. Between 1964 and 1990, the highest procurement volume by supply cooperatives was in 1966, with 60,800 kilograms purchased, and the lowest in 1978, with only 350 kilograms. Throughout the 1970s, the planting area hovered around 200 mu, yielding approximately 150 tons of ginger annually. After the Third Plenary Session of the 11th CPC Central Committee, ginger cultivation grew rapidly: in 1980, 315 mu were planted, yielding 324.3 tons; in 1985, 945 mu were planted, producing 1,122.6 tons; in 1990, 1,362 mu were planted, averaging 1,113 kg per mu, for a total of 1,516 tons. With the robust development of the ginger industry and notable results, ginger farmers’ enthusiasm hit unprecedented levels. By 2005, the ginger planting area had reached 8,000 mu, yielding over 10,000 tons. A number of leading enterprises emerged, offering over 40 products across five categories. Products such as the “Tongguanle” appetizing ginger and selenium-enriched Tongling White Ginger, as well as “Heping” sweet-and-sour ginger, received titles of Anhui Provincial Famous Agricultural Products, while “Dayuan” brand sweet-and-sour ginger was recognized as an Anhui Characteristic Agricultural Product. Ginger products are sold in surrounding counties and cities, supermarkets in major cities, and exported to markets including the EU.

　　   Tongling White Ginger is a rare and superior local variety, known for its strong adaptability, high yield, excellent quality, and unique culinary value. It is one of Tongling’s “Eight Treasures” and was listed as an imperial tribute as early as the Northern Song Dynasty. Renowned both domestically and internationally for its “large size, thin skin, juicy flesh, minimal fibers, tender texture, and rich aroma,” it leaves a lingering fragrance even after a night. Classified as both edible and medicinal, Tongling White Ginger is truly worthy of being called “China’s White Ginger.”

　　   Tongling Ginger is highly nutritious. Analysis shows that in addition to containing gingerol, zingerone, and essential oils, it also comprises 1.4% protein, 8% sugar, and 0.7% fat. It is also rich in essential nutrients such as calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, rutin, and inorganic salts. Mature ginger has benefits such as aiding digestion, stopping bleeding, regulating qi to dispel cold, resolving phlegm, detoxifying, inducing perspiration to reduce fever, enhancing flavor in dishes, and stimulating appetite. Locals in Tongling love eating ginger and consider it a potent remedy. A local saying goes: “A slice of ginger is better than a prescription,” and “A cup of ginger soup keeps all ages healthy.”