Neiwan Old Street's Fan jiang（Ginger） jun is truly captivating, especially with their live ginger candy making process, which I've never seen before. Despite having tried various ginger candies and brown sugar ginger treats, witnessing the actual preparation method is a first for me. The stall, where they make ginger candy on the spot with aromatic wafts in the air, is hard to resist and not stop by. Particularly for those who prioritize wellness and health, this should be quite intriguing!
Watching them continuously stir and roast it on-site seemed quite labor-intensive, requiring constant attention to the heat. And the time it takes is quite long; I heard it takes 12 hours to complete. They use mature ginger for the process, which makes it quite spicy. I could feel its spiciness when I tried it. Their brown sugar ginger candy comes in ginger strands, so when you steep it, it unravels into individual strands. You can steep it directly in water or add it to other beverages; sometimes, I even put a bit in my morning protein drink. It's quite convenient, and you don't need to add too much. Because it's handmade, each piece comes in irregular sizes, making it easy to break apart.
Ginger Candy Blocks - Freeze for up to one and a half years, refrigerate for one year, and store at room temperature for six months.
Ginger Candy Blocks - You can consume them directly or steep them. For brewing, use two to three pieces with 200ml of hot water. You can even brew them a second time for sugar-free ginger tea, and the second infusion can be added to sweetened beverages for extra flavor.
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