As the name suggests, this incense is made from aged ginger and sandalwood, and it is an innovative incense recipe. The inspiration of this incense recipe comes from a famous Quanzhou cuisine named Jiang Mu Ya(Aged Ginger Duck). This dish is made of duck, aged ginger, and sesame oil, with a strong ginger flavor, sweet and spicy. In winter, a steaming hot aged ginger duck can drive away the cold and dampness, dispel the coldness of winter, and bring back many old memories.
We select aged ginger that has grown for more than three years in the mountains of Guangdong, dry it in the sun, and process it before using it as raw material. The aged ginger is more precious and rare than other ginger, as it comes from the root of the whole plant. Compendium of Materia Medica(本草纲目) (Encyclopedia of oriental plants) records: “Dried ginger is made from aged ginger”, “spicy and hot, stays without moving, good at warming the middle and restoring yang”, which means that dried ginger can hold on to energy and not leak energy out.
When I smell the scent after burning, I can immediately feel the spiciness of dried ginger accumulated over the years. This spiciness is intertwined with the sweet comes from sandalwood, just like a cup of hot and mellow ginger tea. Being in the space where the incense sticks are lit is like bathing in the warm sun in winter, which makes people feel warm and refreshed.
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