Tongdao Ginger

Tongdao Ginger

　　Tongdao Dong Autonomous County is one of the major ginger-producing regions in China. Tongdao ginger is known for its large size, minimal fiber, crisp tenderness, and moderate spiciness, making it a popular product both within and outside the province. It serves as premium raw material for making candied ginger, five-spice ginger, ginger juice beverages, and medicinal uses. The local Dong people use it to make "duo la zi jiang" (chopped spicy ginger), which has become an immensely popular appetizer at banquets.

　　Making chopped spicy ginger requires great care. The chili peppers used must be fresh red morning chilies harvested before the Beginning of Autumn. Those with thick skins and many seeds picked after the Beginning of Autumn are not suitable, as they release too much moisture during pickling, which can cause souring and whitening. The ginger must be freshly harvested young yellow ginger—older ginger has more fibers that affect the texture. After purchasing or picking the chilies, wash and air-dry them to remove some moisture, then chop them finely in a basin. Add an appropriate amount of coarse salt to the chopped chilies and mix well. Wash and peel the ginger, cut it into chunks, sprinkle with salt, and let it sit out to dry for one to two days. Then, select a high-quality, airtight jar, combine the chopped chilies and ginger, stir in a small amount of liquor, seal the jar opening tightly with plastic wrap, cover with the lid, and your chopped spicy ginger is ready. It can generally be opened and eaten after about a week.