Huai Jiang has a cultivation history of more than 1600 years. The poet of the Jin Dynasty, Pan Yue Ren Huai Qingling, once wrote the poem "The 瓞 瓞 瓞 苞 苞 苞 苞 苞 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 Vividly described the distribution of Qinghua ginger. Many places in China are planted with ginger. However, especially the Qinghua ginger is the most famous. The ancient poetry has the scent of Qing dynasty, and the dynasty of the dynasty is the dynasty of the dynasty. Jiang Laoshaotou. "When the Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, after tasting the Qinghua ginger, he was full of praise and regarded it as a court tribute.

Ginger has a long history of cutting and using in China. As early as the Spring and Autumn Period, Confucius had the habit of not leaving ginger all year round. In the "The Analects of Confucius and Township Party", there is a saying that "do not withdraw ginger food". There is a record in Huai Jiang, the poet of the Jin Dynasty, Pan An, who was the county magistrate of Huai County, who wrote the verses of "Gua 瓞 瓞 苞 苞 竿 竿 竿 竿 竿 竿 竿 竿 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动 生动In the Jiaozuo area, there is a saying that "Huaiqing three hot" said, "Huaiqing three spicy" "for men, it means "Ginger, garlic, smoke", for women, it means "Ginger," Garlic, onion u0026quot;. And the u0026quot;Gingeru0026quot; is Huai Jiang. The most famous of Huai Jiangzhong is the ginger produced by Shangzhuang Village, Yueshan Town, Boai County. It is circulated in the folk songs of Boai: “Pre-Qiao Wei, Hou Qiao Basket, Su Zhai Radish, Shang Zhuang Jiang. u0026quot; Shangzhuang Jiang has almost become synonymous with Huai Jiang. Ginger has both edible and medical benefits. Ginger can be used as a condiment in the dishes, which makes the dishes taste delicious, appetizing, sterilizing and chilling. It is a lot of benefits. Ginger is spicy and mild, and it enters the spleen, stomach and lung. It has the effects of sweating, warming, vomiting, warming, relieving cough and detoxification. Zhu Xi said in the Analects of Confucius: "Gan can pass the gods and go to hate." u0026quot; "Shen Nong's Herbal Classic" also has a record about ginger: u0026quot;Dried ginger, Wei Xinwen, the main chest is full, coughing up the gas, warming the bleeding, sweating, and wind; warm spleen, bowel. u0026quot; Li Shizhen's "Compendium of Materia Medica" also praises the magical use of ginger: "Ginger, but not labor, can be vegetables, can be, can be fruit, can be medicine. u0026quot;Ginger has a separate name called u0026quot;Returning Grass u0026quot;, Ginger's soup is called u0026quot;Returning Soupu0026quot;. Su Dongpo's "Dongpo Miscellanies" records that there is an old man in the Qiantang Temple in Qiantang. He is more than 80 years old. He is a child, and he is: "While eating ginger for more than 40 years, it is not old." u0026quot; Folk also has u0026quot; towards three slices of ginger, no prescription. u0026quot;u0026quot; Winter eat radish and eat ginger in the summer, do not let the doctor prescribe prescriptions. Huai Jiang, is the leader of the same kind of ginger, Huai Jiang is the first of the "Waiqing three spicy".

Huai Jiang quality technical requirements First, the variety of local traditional farmer varieties. Second, site conditions The soil type is selected as fluvo-aquic soil, the texture is heavy loam soil, the organic matter content is ≥1.5%, the pH value is 7-8, and the rotation is more than three years. Third, cultivation management 1. Select the species to use the ginger block ≥ 70 grams. 2. Planting will be planted in mid-April, with 110,000 to 120,000 plants per hectare. 3. Fertilize per hectare of high-quality organic fertilizer ≥75000kg. 4. Shade and emerge until the 10th of August, before shading, then remove the shading facilities. 5. Harvesting and storage before October 25th, fresh ginger storage, the temperature is maintained at 11 ~ 13 ° C, relative humidity 90% ~ 95%. 6. Environmental and safety requirements The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Fourth, the quality characteristics 1. Sensory features block section, silky yellow color, spicy taste, dense texture. 2. Physical and chemical indicators volatile oil ≥1.5mL/100g, crude fiber content ≥0.40%, gingerol content ≥0.04%, curcumin content ≥3.5 mg/kg, total dry matter ≥9.0%. 3. Safety requirements Product safety indicators must meet the relevant national regulations for similar products.

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Producers within the scope of Huai Jiang's production area may submit an application to the Quality and Technical Supervision Bureau of Bo'ai County, Henan Province for the use of the \"Special Mark for Geographical Indication Products\", which shall be reviewed by the Henan Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. Huai Jiang's testing organization is selected by the Henan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.