Tongling Ginger

Tongling Ginger

　　　　Tongling ginger has a long cultivation history. As early as the Northern Song Dynasty, it became one of the country’s renowned ginger-producing regions. Known nationwide for its “large chunks, thin skin, juicy flesh with minimal fibers, tender texture, and rich aroma,” Tongling ginger is both edible and medicinal, and highly nutritious. Laboratory tests show that it contains 1.4% protein, 8% sugar, and 0.7% fat. In addition, it also contains essential nutrients such as calcium, iron, carotene, and vitamin B1. Medically, Tongling ginger has therapeutic benefits including improving digestion and relieving nausea, regulating qi and dispelling cold, resolving phlegm and detoxifying, as well as inducing perspiration and reducing fever.

　　Tongling white ginger. Tongling ginger is one of the “Eight Treasures of Tongling.” It is a perennial herbaceous plant cultivated as an annual crop. Scientifically identified by the Horticulture Institute of the Anhui Academy of Agricultural Sciences, Tongling ginger belongs to the white ginger variety, specifically the arranged ginger type. Its fresh skin is white with a slight yellow tint, and the ginger rhizomes are shaped like Buddha’s hands, with thick and plump segments. The ginger fingers are plump, tender, juicy, and bright white in color, offering a spicy but not overly pungent taste. It is a versatile culinary product. Tongling ginger has long been famous for its “large chunks, thin skin, juicy flesh with minimal fibers, tender texture, and rich aroma.”