【Properties】Spicy, Hot 【Meridians】Heart, Spleen, Stomach, Kidney, Lung (Changing style) Opening the chapter on “warming herbs”, the first to be encountered is the old friend of the past (the 2016 article on ginger)— Ginger. Previously understood as a herb for releasing the exterior, it is likely that this understanding will be reinterpreted six years later, and … Read more
“Eating radish in winter and ginger in summer, no need for a doctor to prescribe medicine.” This is a widely circulated saying, indicating that the method of using fresh ginger for health has a long history. As early as the Spring and Autumn period, the “Analects of Confucius – Xiangdang” mentioned the saying “Do not … Read more
Fresh ginger (Sheng Jiang) and dried ginger (Gan Jiang) both belong to the Zingiberaceae family and are the rhizomes of the ginger plant. The difference lies in that fresh ginger is the unprocessed rhizome, while dried ginger is the processed product made by slicing and drying the rhizome. When used as a traditional Chinese medicine, … Read more
Fresh ginger (sheng jiang) is different from dried ginger (gan jiang); they have different properties and effects. Fresh ginger is well-known, being fresh and moist. Dried ginger, however, is not simply sun-dried fresh ginger; it is made from mature ginger, with the skin removed and then dried. Dried ginger is a powerful warming herb, capable … Read more
Click the blue text to follow us! Ginger is both a common food and a widely used medicinal herb, with varieties including fresh ginger (sheng jiang), dried ginger (gan jiang), and high-quality ginger (gao liang jiang). Fresh ginger is commonly found in markets, while dried ginger is typically found in pharmacies. However, in traditional Chinese … Read more
Ganjiang (Dried Ginger) Source: The dried rhizome of the ginger plant, Zingiber officinale Rosc. Ginger medicinal material (Photo by Zhou Xianjian) Historical Background: First recorded in the Shennong Bencao Jing, classified as a medium-grade herb. The Mingyi Bielu distinguishes between dried ginger and fresh ginger, stating: “Fresh ginger and dried ginger are harvested in Qianwei, … Read more
Traditional Chinese Medicine (TCM) has a long history, and since “Shennong tasted hundreds of herbs,” the concepts of “medicine” and “food” have been inseparable. This has led to the unique culture of “food and medicine sharing the same source,” which posits that many foods can serve as both food and medicine, capable of preventing and … Read more
Before the major heat of summer, we published an article titled “As Major Heat Approaches, Prepare to Sun-Dry Fu Jiang!” Many friends wanted to know how to use the sun-dried Fu Jiang effectively. Some even thought that the dried Fu Jiang was just the common Gan Jiang found in prescriptions. In daily life, we often … Read more
In China, ginger has a history of over 3000 years. When experiencing wind-cold, a bowl of ginger soup with a spoonful of brown sugar can dispel wind and cold. If there is cold in the stomach, a cup of gan jiang (dried ginger) and jujube tea can warm the spleen and stomach. For cold-type abdominal … Read more
Gan Jiang (Dried Ginger) is a common seasoning that many are familiar with. It is the rhizome of ginger, typically harvested in winter, cleaned of its roots and soil, and then dried in the sun or through low-temperature drying. When fresh ginger is sliced and dried, it is referred to as Gan Jiang Pian (Dried … Read more