Xingfeng in Nanhu District has a long history of planting Fang Xin brand ginger, which started in the Ming Dynasty and has a history of more than 300 years. In recent years, the planting area has stabilized at about 3000 mu. The annual output of ginger is 3000-4000 tons, which is sold to Jiangsu, Zhejiang and Shanghai. It is a traditional product of Jiaxing.
Xinfeng ginger is highly spicy, rich in fiber, resistant to storage and full of treasures. Tender ginger is crisp and delicious; Ginger is solid, spicy and fragrant, and it is a common condiment in people's daily life. When cooking fish and shrimp, put some fresh ginger, which not only tastes delicious but also removes the fishy smell. In addition, tender ginger can also be processed into small packages of purple ginger, ginger in syrup, dried ginger, ginger powder particles and salt and sugar non-staple food. Ginger can also be used as medicine. Its nature is warm and pungent, and it can enter the lung, spleen and stomach meridians. It has the effects of dispelling cold, sweating, stopping vomiting, expelling wind and resolving phlegm.
territorial scope
The annual output of ginger is 3000-4000 tons, which is sold to Jiangsu, Zhejiang and Shanghai. It is a traditional product of Jiaxing.
Specific mass
Xinfeng ginger is highly spicy, rich in fiber, resistant to storage and full of treasures. Tender ginger is crisp and delicious; Ginger is firm, spicy and fragrant, and it is a common condiment in people's daily life. When cooking fish and shrimp, put some fresh ginger, which not only tastes delicious but also removes the fishy smell.
Cultural allusions
Xingfeng in Nanhu District has a long history of planting Fang Xin brand ginger, which started in the Ming Dynasty and has a history of more than 300 years. In recent years, the planting area has stabilized at about 3000 mu.
Ginger is a traditional specialty of Jiaxing Xingfeng, and the old society was one of the main sources of income for Xinfeng people. Therefore, in the process of cultivation, we pay special attention to it and gradually form production customs.
After the ginger planted in Grain Rain comes out of the cellar, the ginger farmers should immediately make a "Spring Corner", that is, set up a bud-accelerating stove in the corner, make a fire every morning and evening, add firewood from the stove door for heating, and bake ginger to accelerate germination. And use hot smoke to heat and moisturize, so that the kitchen "only allows temperature, no open flames." After about 20 days of ceasefire, the excess water in ginger will be evaporated. This can not only kill germs, but also help germination. Folk saying is to drive away "stiff gas"
After ginger is germinated, it should be broken according to the size of ginger slices and the number of buds. This is called "breaking" and the picture shows Geely. Plant it after it is broken. Ginger farmers are afraid that "ginger" and "stiff" are homophonic, so they call it "spicy goods". I remember that my father would plant a few shallots on Tian Heng's head. In the place where he planted ginger, he expected "no rush", that is, there would be no evil spirits to collide. At the beginning of June, when the ginger seedlings grow to four or five inches high, people set up a one-meter-high flat frame with bamboo poles in the ginger field, covered with a layer of wheat and firewood, so that there is light but not strong under the shed. The built shed was afraid of being swept away by the wind, so an old toilet cover or a broken chamber pot was put on the southeast corner of the shed roof, which was said to scare away tornadoes.
Working in Jiangtian, the most tiring thing is "copying Jianggou". After the solar term in summer, farmers should "copy the ginger ditch" for smooth drainage, requiring deep ditch, mud scraping and flat ridge surface. At that time, my father often helped other ginger farmers, because the work was tiring, so the pay was good. In the old society, there was a saying in Xinfeng that "five drinks, three meals and four six eight", which said that ginger farmers drank five times a day, ate three meals, three dishes in the morning, six dishes at noon and eight dishes at night, and their work was doubled.
When putting four or five pieces of tender leaves of ginger, if the planted ginger is dug out, it is called "stealing mother ginger" The fermented sauce is old and spicy, and it has strong deodorization performance. People often say that "three Jin of green ginger is not as good as one Jin of old ginger", which means Niang ginger.
No matter whether the years are good or bad, the ginger farmers in Xinfeng always leave some ginger for planting. Ginger must be stored in time. Several families in the village often share a cellar. Before entering the cellar, a ceremony of "cooperation" will be held. Thank the land god and bless the ginger for a safe winter. When the next spring comes, Jiang will walk out of the altar, and Jiang farmers will start a new round of "Spring Corner".
Xinfeng ginger became a geographical indication certification trademark.