16 Apr

Fresh ginger is a staple ingredient in Chinese cuisine and is widely grown in China. China is the world's largest producer of ginger, with the majority of its production coming from the provinces of Shandong, Anhui, and Henan. Fresh ginger is commonly used in Chinese cooking, both in savory and sweet dishes. It is also used in traditional Chinese medicine as a remedy for various ailments. In China, fresh ginger is available year-round in local markets and supermarkets. The price of ginger varies depending on the season and region, with prices usually lower in areas where ginger is produced. In addition to fresh ginger, dried ginger and ginger powder are also commonly used in Chinese cuisine. Overall, fresh ginger is an important ingredient in Chinese cooking and is readily available throughout the country.


  1. Cultivation: Fresh ginger is primarily grown in the northern provinces of China, where the climate is suitable for its cultivation. It is usually planted in the spring and harvested in the fall.
  2. Varieties: There are several varieties of ginger grown in China, including white ginger, yellow ginger, and black ginger. Each variety has its unique flavor and is used in different types of dishes.
  3. Culinary uses: Fresh ginger is used in a wide range of Chinese dishes, including stir-fries, soups, stews, marinades, and sauces. It is also a key ingredient in many traditional Chinese dishes, such as ginger and scallion lobster, ginger chicken, and ginger beef.
  4. Health benefits: Fresh ginger is known for its health benefits, and it is commonly used in traditional Chinese medicine to treat various ailments such as nausea, indigestion, and colds. It is also believed to have anti-inflammatory properties and can help boost the immune system.
  5. Availability: Fresh ginger is widely available in China and can be purchased at local markets, supermarkets, and online retailers. It is usually sold by weight or by the piece, depending on the vendor.
  6. Storage: Fresh ginger should be stored in a cool, dry place, away from direct sunlight. It can be kept in the refrigerator for up to three weeks or frozen for up to six months.

In summary, fresh ginger is an essential ingredient in Chinese cuisine and is widely cultivated and used in the country. It is valued not only for its flavor but also for its health benefits and is readily available to consumers. 

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