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Ginger in Syrup

蜜笼子, 糖薑 mandarin: mee-jyang-dzz, or tong-jyang; Cantonese: toong-gung

Appears in

By Barbara Tropp

Published 1982

  • About

This addictive confection is knobs of candied young ginger (sometimes called stem ginger on account of the shoots mentioned above). They are peeled and then poached repeatedly in a sugar syrup until the syrup penetrates the flesh, sweetening and softening the knobs. It is wonderful in ice cream or slivered on top of ice cream for a touch of spice. I like to nibble on a bit with a cup of green tea; it is a remarkably refreshing combination.

You can make syrup ginger on your own, but it is hardly worth it when you can buy the excellent brand made by Tung Chun Soy & Canning Company. It is sold in a fetching green-glazed crock and priced cheaply in Chinatown markets though often expensively in specialty stores. The crock is sexagonal and of ancient design, with each of the panels molded with a picture of one of The Six Friends of Winter (the number of friends changes but the motif is a traditional one)—those plants like plum, bamboo, and pine that bloom in the cold and symbolize the stalwartness of the Confucian gentleman in times of political or personal stress. It is something to ponder while yqu munch on the ginger. The empty crock, by the way, is a perfect holder for chopsticks.

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