Named for its phoenix-head shape, it is also called Laifeng Ginger, a fine local variety selectively bred over generations in Laifeng County. It features finger-like stalks with bright red, purplish tips and snow-white rhizomes.

Fibrous-free, crisp, juicy and rich in selenium, it has moderate spiciness and a lasting mellow aroma. Unique among ginger varieties, it sells well in Southeast Asia. Certified as a Green Food by the Ministry of Agriculture in 1998, it is known as China’s No.1 Green Food Ginger.

Packed with vitamins, amino acids, protein, fat, carotene, sugars and trace elements including iron, zinc, calcium and selenium, it stimulates the appetite, dispels cold and dampness, boosts blood circulation, delays aging and helps prevent cancer. It is also processed to extract zingiberone, ginger oil and essence for pharmaceutical and chemical use. Zingiberone works effectively against arthritis.

A popular Tujia pickled dish is made with phoenix-head ginger. Peel and rinse the ginger, cut into uniform chunks, then mix with liquor, fermented grain, salt, Chinese prickly ash and chopped red chilies. Place in a jar, sprinkle with sugar and seal tightly. After one week of pickling, it is ready to serve.