The art of ginger making. She (the ginger maker) has been following her Yao father into the mountains to collect herbs, dry them and make ginger since she was a teenager.

Yaoshan is an alpine mountainous area, and the demand for ginger is strong every year.

Influenced by her father, she practiced Yao medicine, which historically relied solely on oral communication, teaching, and symptoms due to the absence of a written language among the Yao people, forming a unique medical system within their culture.

She continued to pass on the ancient medicine The method is “nine steaming and nine drying”. With more than 50 years of experience in ginger production, she pays great attention to the requirements of raw materials. There is often a rush to buy ginger in the market, so she insists on growing and processing ginger in the mountains.

Villagers in the mountains still practice “slash-and-burn” farming, clearing mountains to weed and using wood ash as fertilizer. After ginger completes its growth cycle, it will be stored in underground cellars for more than 100 days. Traditional cellaring gives ginger a second life. Ginger stored in a cellar is referred to as the “ginger mother”.

It takes 2 to 3 hours to steam the ginger mother once after slicing it, and then lay it flat in the sun to expose it to the sun for a whole day, and wait until it is dry to continue steaming the next time. Repeat nine times, the ginger will change from yellow to brown, and the volume will become smaller and smaller. After grinding into ginger powder, you need to carefully sift out the coarse ginger fiber. 10kg of ginger will make approximately 800g of ginger powder. This project will take approximately half a month to complete.

One of the basic reasons why we chose it is that the craftsmen and craftswomen who made it have integrated their entire life into focusing on one thing.