Introduction to the Characteristics and Cultivation Techniques of Lianshan Big-Fleshed Ginger

Ginger is called "spicy taro" in Lianshan, and has a cultivation history of more than 200 years there. Two main varieties of ginger are widely grown in the county: one is big-fleshed ginger, and the other is yellow ginger (also called "local ginger"), but big-fleshed ginger occupies the largest area, accounting for more than 70% of the total area. Lianshan big-fleshed ginger has a unique quality, and the big-fleshed ginger produced in Meidong Village is especially the best in quality: its ginger rhizomes are plump, with thin skin and thick flesh, a golden color, fine fibers, crisp and tender flesh, a moderate spiciness with a slight aroma, and it contains a variety of vitamins and amino acids, making it an indispensable seasoning delicacy on the dining table. Lianshan big-fleshed ginger has long been sold to the Pearl River Delta and the Hong Kong and Macao regions, and is deeply favored by consumers, enjoying a good reputation and competitive advantage in the market.

Starting in 2000, Lianshan big-fleshed ginger was included in the provincial "One Township, One Product" development project, and the construction of a big-fleshed ginger industrialization development base was carried out in Futang Town, a big-fleshed ginger production area. At present, the base area has grown to more than 8,000 mu, with an annual output of 12,000 tons of big-fleshed ginger. Through government guidance and appropriate support, the industrialized operation pattern of Lianshan big-fleshed ginger has taken initial shape.