Gengtan ginger, with excellent quality and unique local flavor, has fresh and tender ginger, slender roots, smooth skin, fine meat and less gluten. It has a reputation for “brittle, fragrant and tender”. The reputation of “Growthless Ginger” is a good raw material for making Sichuan flavored ginger. Niutan ginger is an important ingredient and can also be used as medicine. The "Compendium of Materia Medica" has long been described as "Jiang Xin, Wei Wen, Non-toxic", "In addition to wind and cold, heat, spleen and stomach, disperse cold, stop vomiting, cure nausea". The folk "winter to eat radish in the summer to eat ginger, not to open a prescription for doctors" is also widely spread. Niutan ginger has a long history of planting. It has a history of 1800 years. In the historical materials of Jixian County, there are many records of “Niutan ginger is a specialty in the county” and “Ginger of Niulan is very famous”.

Fresh ginger, also known as ginger, has a feeling of body heat after eating ginger. This is because it can make blood vessels expand, blood circulation speeds up, and the pores of the body open, so that not only can the excess tropical go, but also Also bring out the bacteria and cold in the body. When the body eats cold and cold, after being exposed to rain or staying in an air-conditioned room for a long time, eating ginger can eliminate all kinds of discomfort caused by cold body weight. Aliases: Ginger, Ginger, Ginger Root, Bai Spic Cloud Bound: Plants Branch: Ginger Genus: Ginger Distribution Area: Widely cultivated in the central, southeastern and southwestern provinces of China. Ginger is warm and moist, suitable for storage at around 15 °C, relative humidity of 85% to 95%, and is commonly stored in wells. The well is about 2.5 to 3 meters deep, and the wellhead can be used by people. Two storage rooms are dug to the sides of the well, and the height of the chamber is 1 to 1.3 meters, and the length and width are about 1.5 meters each. Pick a neat, disease-free, and robust ginger. Spread the bottom with wet sand, a layer of wet sand with a layer of ginger, and a layer of wet sand over the top. The management in storage must be both heat-proof and cold-proof. At the beginning of storage, ginger has a strong breath, and the internal volume of the sputum is small. The accumulation of heat is easy to open, and it is not appropriate to completely close the sputum. At the beginning of storage, it is the aging stage of ginger, and the humidity is required to be kept above 20 °C. It can be controlled at about 15 °C later. In winter, the mouth must be tightly sealed to prevent the temperature from being too low. During the entire storage process, check frequently to prevent the ginger from getting bad. The ginger is stored in the well, and as long as it is properly managed, the ginger has a bright color and a long storage period. Sichuan cuisine, if you want to ask me how to do it, I think this problem can be found in some remote villages. The people of Ganzhou are especially "good", and they eat the world with their mouths full of oil. Ginger, Zhangzhou people dare to say first, everyone dares to say the second. At this time, the must-have side dish of Sichuan cuisine is usually some of the pickles from your own kimchi. It is chopped together with the chili peppers, and then a few and a half garlic, put in the pork, into the pot, blast, simple and rude Sichuan cuisine. Ginger, there are many ways to eat, such as ginger, direct ginger, fried pork, pork, duck, etc., are very delicious. The cooking is usually ginger. [Growth Environment] The terrain in Jixian County is gently inclined from northeast to southwest, most of which are hilly areas with an altitude of 218 to 757.5 meters. The climate is dominated by subtropical monsoon humid climates, with high temperatures and rains in summer and mild and low rainfall in winter. Landforms along the river, shallow valleys, narrow valleys, and low mountains and valleys account for 5.5%, 60.5%, 27%, and 7%. The exposed strata are mainly Jurassic, followed by the Triassic, with scattered Quaternary loose layers along the valley. [How to choose] Eyes: When buying ginger, you can see the color. Choose the color of ginger and pick the yellow color. Normal ginger is rough and dry. Hand pinch: pinch the meat with firmness, not crispy, ginger buds fresh; can also open ginger, if the silk inside is white, it is good, the silk is dark yellow, do not buy. Nasal smell: sniffing with the nose, normal ginger has a strong spicy taste. If there is a slight sulphur or other odor, don't buy it. [Storage method] Bag method: Put the right amount of fresh ginger into a paper bag or a plastic bag (food bag). Store in an environment of 11 to 14 °C. Canning method: Wash and dry fresh ginger into a salt shaker, which can be stored for a long time and is convenient to use. Sand wet method: choose large pieces of fresh ginger without skin damage and stem thickness, remove the part of the sprout, and bury it in the damp and damp fine sand or loess (the pots and basins) can be hidden for a long time. . Will not kill. But pay attention to anti-freezing in winter and avoid direct sunlight in strong heat in summer. Alcohol method: If the ginger peel is removed, put a little white wine to seal the yellow wine and also save the effect for a long time. Cotton wool method: choose a large-mouth bottle with a lid, and put a small piece of cotton wool on the bottom of the bottle (the water should not be too much, too much ginger will be broken), and then put the remaining fresh ginger on the cotton wool. Cover the cap. This method is very convenient when used. [Food Method] Ginger can be flavored for sweet or savory foods such as soups, meat, poultry, seafood, vegetables, rice, pasta, tofu, marinades, sauces, fruits, cakes and drinks. Ginger can also be used to make jams and candies. Ginger essential oil is one of the ingredients of some beer and soft drinks (ginger soda). Ginger is especially suitable for eating with apples and bananas. Fresh ginger tastes stronger than dry ginger and ginger powder, and dried ginger and ginger powder are only used as substitutes. Ginger powder is widely used in western countries and is often used to taste cakes, gingerbread and candied fruit. Some curries also contain ginger powder. A little bit of ginger can be made into pickles. In Japan, pickled ginger is a traditional accessory for sushi and sashimi. Older ginger can be used to make ginger juice. Ginger black tea can not only be cold and cold, but also detoxification. Ginger soup to warm up, has the effect of preventing colds, but also makes people easily away from the "air conditioning disease." Fresh ginger can be sliced, ground, chopped or cut into ginger. Like garlic, the taste of ginger depends on the time it is added to the dish. Putting ginger in the end of cooking is the strongest. If you prefer a milder taste, you can put it in the beginning.

Technical requirements for quality of Niulan ginger. I. Variety of raw varieties of cattle in the beach. Second, the site conditions of the production area within the range of 220-700 m; soil organic matter content of 1% -2%, soil pH value of 6.5-7, soil types including paddy soil, purple soil, fluvo-aquic soil, yellow soil four types. Third, cultivation techniques 1. Germination: Ginger species choose to be strong and full of no pests and diseases. 2. Planting: Planting time is in the middle of March, planting density ≤ 5000 litters/mu. 3. Fertilization: mainly based on decomposed organic fertilizer, fertilization amount: organic fertilizer ≥1500Kg/mu, urea 10-20Kg/mu, potassium sulfate 5-10Kg/mu, superphosphate calcium 20-30Kg/mu. The amount of base fertilizer accounts for 60-70% of the annual application, and the fertilizer is applied in stages. 4. Watering, cultivating and cultivating soil: watering should be properly watered once after planting, other time depending on weather conditions; shallow sputum should be carried out every 10-15 days in the early stage, and after the rain, keep the soil breathable and prevent compaction. When the plant height is 40-50 cm, the soil is started, and the soil between the rows is planted into the ditch. 5. Cover shade net: Use black shade net to cover the shade from mid-June to late August. 6. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. 4. Harvesting will be harvested from late July to early August. It can be harvested at the end of October. The surface soil is washed with high-pressure water, avoiding the epidermis and avoiding the discoloration of the ginger block caused by manual washing. V. Quality characteristics 1. Sensory characteristics: the outer skin is smooth, showing milky white to pale yellow, the buds of the young stems have 3-5 scales, the tender buds are pink, relatively thick, and the ginger pieces are bergamot-like. 2. Physical and chemical indicators: water ≥ 87%, cellulose ≤ 1%, potassium ≥ 320mg / 100g, calcium ≥ 25mg / 100g, vitamin A ≥ 20mg / 100g, vitamin C ≥ 3.0mg / 100g, carotene ≥ 120mg / 100g. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the range of Niulan Ginger can submit an application to the Jixian Market and Quality Supervision Administration for the use of the “Special Mark for Geographical Indication Products”, which will be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The detection mechanism of Niulan Ginger is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.