Huayang Ginger

Huayang Ginger

　　Huayang Ginger

　　Huayang Ginger   The cultivation of ginger in Chaoyang has a long history. Legend has it that when Han Yu was appointed Prefect of Chaozhou, he already saw bamboo shoots and ginger planted along the official roads. Pink ginger was introduced in the late Qing Dynasty. Huayang ginger is

　　known for its long, plump, tender, crisp texture, and moderate spiciness. It is a key seasoning in many famous dishes, especially those featuring fish and seafood — dishes that simply must be flavored with ginger. Young ginger is commonly used as a daily side dish; people in Chaoshan enjoy pickled vinegar ginger, soy sauce ginger, and sweet ginger as condiments. Ginger also has medicinal benefits, including inducing perspiration to dispel cold, warming the middle energizer to relieve vomiting, and eliminating phlegm and promoting urination.