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Our main products
Organic cabbage, green cabbage, Chinese cabbage, white radish,
carrot, ginger, fresh garlic, red onion, white onion, fresh
potatoes, etc. Our vegetable products are naturally grown in green,
non-polluting, and are mainly supplied to large buyers,
wholesalers, large supermarkets, farmer's markets, and vegetable
markets. Adequate supply and good service.
1. All our products are planted and processed on our own bases. We have two processing plants in Shandong and Hebei provinces. We have 100 hectares of Ginger bases in Shandong China. We can supply Fresh Ginger continuously for 12 months of the year.
2. All the processes from planting to harvesting and processing meet the HACCP and GAP standards, and all the products can meet the standards of export to Japan&Korea.
3. the main export countries are America,Japan, Singapore, Malaysia,Canada
Edible method
Ginger can be flavored for sweet or savory foods such as soups,
meat, poultry, seafood, vegetables, rice, pasta, tofu, marinades,
sauces, fruits, cakes and drinks. Ginger can also be used to make
jams and candies. Ginger essential oil is one of the ingredients of
some beer and soft drinks (ginger soda). Ginger is especially
suitable for eating with apples and bananas. Fresh ginger tastes
stronger than dry ginger and ginger powder, and dried ginger and
ginger powder are only used as substitutes. Ginger powder is widely
used in western countries and is often used to taste cakes,
gingerbread and candied fruit. Some curries also contain ginger
powder.
A little bit of ginger can be made into pickles. In Japan, pickled
ginger is a traditional accessory for sushi and sashimi. Older
ginger can be used to make ginger juice. Ginger black tea can not
only be cold and cold, but also detoxification. Ginger soup to warm
up, has the effect of preventing colds, but also makes people
easily away from the "air conditioning disease."
Fresh ginger can be sliced, ground, chopped or cut into ginger.
Like garlic, the taste of ginger depends on the time it is added to
the dish. Putting ginger at the end of cooking is the strongest. If
you prefer a milder taste, you can put it in the beginning.