Ginger is spicy and slightly warm in nature. It is not only a condiment for home-cooked recipes, but also a rare health food. Since ancient times, Chinese medicine experts and the public have said that "ginger cures all diseases". People often eat ginger to relieve headaches, dizziness and other symptoms. The origin of Changtai Mingjiang is located in Ma Cheshe, Wu'an Town, Changtai County, Zhangzhou City, Fujian Province. According to legend, during the Later Jin Dynasty, when Lin Bigan, a Changtai native, was an official in the court, he sliced young ginger, soaked it in running water, picked it up and dried it, and made it into sweet and spicy ginger slices with the functions of dispelling cold and dispersing qi, strengthening the stomach and refreshing the mind. He presented it to the emperor for tasting, and was deeply appreciated by the emperor and named "Mingjiang". The traditional Mingjiang that has been precipitated for thousands of years has to go through more than a dozen processes such as selecting ginger, removing the tips, incubating in a vat, slicing, rinsing, passing through a tripod, removing slag, rinsing, collecting, mixing with sugar powder, drying, and packaging. Start by selecting smooth and round top-grade ginger, then remove the tip of the ginger; then rinse it and put it in running water to remove its spiciness, but don’t soak it for too long, otherwise the ginger will become bland; as for slicing, the main thing is to make the slices uniform and of moderate size; then put the rinsed ginger slices in a cauldron, which also requires mastering the heat and the time of cauldron; after the processes of removing the residue, rinsing, and collecting, the production of Changtai ginger is also coming to an end. At this time, it is necessary to dry it, pour the ginger slices into a basket, and put them on a bench to dry, but not directly on the floor, so as to prevent the moisture from the floor from seeping into the ginger slices. The dried ginger slices are mixed with sugar powder and then packaged, and they are finally completed. After such a tedious production process, Changtai ginger can be transparent and not turbid, maintaining the spicy taste and original warmth of ginger, and is sweet and spicy. Changtai Ming ginger is delicious but difficult to make. It must retain the spiciness of ginger, but not be so spicy that it is inedible; it must preserve the original warmth of ginger, but not make it taste bland. Therefore, the production technique has practical value and also reflects the food culture with regional characteristics.