Vegetables
Ginger
Knobbly branching rhizome; Light brown skin and pale yellow flesh; Firm fibrous cut surface.
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3 identity clues
- Knobbly branching rhizome
- Light brown skin and pale yellow flesh
- Firm fibrous cut surface
Names in other languages
- 繁體中文
- 薑
- English
- Ginger
- Bahasa Indonesia
- Jahe
- Tagalog
- Luya
What is it?
Ginger is a fibrous rhizome sliced or shredded to suit dishes such as steamed fish, stir-fries and soup.
How to identify it
Check these features together: Knobbly branching rhizome; Light brown skin and pale yellow flesh; Firm fibrous cut surface. Colour alone is not sufficient. For packaged Ginger, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common Hong Kong household uses
Slice for steamed fish, stir-fries or soup.
Choosing & preparing
Rinse soil from the knobs; scrape the skin and slice or shred as the dish requires.
Storage
Keep whole uncut bulbs or roots cool, dry and ventilated; refrigerate cut portions covered and use promptly.
Helper tip
For Ginger, check knobbly branching rhizome. If uncertain, verify the label or ask the employer before using it.
What Ma’am or Sir may say
洗乾淨啲薑，刮皮後切片蒸魚。Wash and scrape the ginger, then slice it for steamed fish.
Useful market phrase
唔該，我想要薑，請幫我確認名稱同用途。Meaning: I would like Ginger, please. Help me confirm its name and use.
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