Shitang ginger, with Jeonju red pepper, garlic, and called "Gangzhou three spicy", is well known. Shitang ginger is palm-shaped, also called "five fingers ginger", the block is big and fat. Ginger is spicy and fragrant, and the ginger is slightly spicy and crispy. It has the functions of strengthening the stomach and dispelling cold, sweating and exorcism, warming the stomach and warming the heart. Ginger is generally used as a seasoning. Dried or dried ginger, it becomes dried ginger. Dried ginger is hot and is a commonly used drug in the clinic. Dried ginger has a diuretic effect on swelling, and can be used to treat colds and colds, headaches and coughs. Experienced seniors know that a bowl of ginger brown sugar water can stop bleeding and treat the postpartum disease, the effect is very significant.

Shitang ginger quality technical requirements First, the variety of water white ginger. 2. Site conditions The slope of the hillside is below 30 degrees. The soil type is red loam and yellow loam. The texture is sandy loam. The thickness of the tillage layer is ≥30cm, the pH value is 6.5 to 7.5, and the organic matter content is ≥1%. Third, cultivation techniques 1. Selection of species: to choose healthy and disease-free high-quality ginger, ginger to be fat, short internodes, buds buds buds thorns, buds more than ten to twelve, belly buds less buds less protrusions . 2. Germination: The temperature is stable at 16 degrees above the date of germination, the bud is 0.6 to 1.0 cm thick, the bud length is 0.6 to 1.0 cm, and there are 3-6 root buds protruding from the strong buds, and the germination time is 15 to 20 days. 3. Sowing: Sowing every spring equinox or before and after clearing, the row spacing is 40cm, the plant spacing is 20cm, and 7500 to 8000 plants per acre. 4. Fertilization: Apply high quality farmyard manure per hectare ≥24600kg. 5. Harvesting: The best period for collecting tender ginger is from July 20th to September 20th. The ginger is fresh and tender, and the fiber is harvested when there is less fiber. Fourth, the quality characteristics 1. Sensory indicators: the skin is smooth and white, the buds are pale pink, the meat is water white, the slender strips, like the white and tender "fibre jade finger", the skin is thin and fleshy, and the juice is less slag. The ginger is rich and long, the taste is fresh and crisp, and there is a faint sweetness and spicy taste. 2. Physical and chemical indicators: project indicators gingerol (on a dry basis), g / 100g 1.0 ~ 1.5 calcium, mg / 100g ≥ 11.0 vitamin B2, μg / 100g ≥ 30.43. Quality and safety requirements: pollutant limit indicators, pesticides Residue limit indicators should meet the requirements of GB2762 "Limits in Foods" and GB2763 "Maximum Residue Limits of Pesticides in Foods".

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Producers within the scope of the Shitang ginger production area may apply to the Quanzhou County Quality and Technical Supervision Bureau of Guilin City, Guangxi Zhuang Autonomous Region for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region and reported to the General Administration of Quality Supervision and Inspection. Announced after approval. The inspection mechanism of Shitang Ginger is selected by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region in the testing institutions that meet the qualification requirements.