Chinese pickled ginger
Ju Lun Pickled Ginger
The pickling liquid in this variety almost overwhelms any natural ginger flavour. While the unevenly cut slices are at first sharply vinegary, they are soon mellowed by sweetness. Towards the end there is an ever-so-faint kick.
HK$13, Wui Long, Shop M55-56, Metro City Phase Two Market, 8 Yan King Road, Tseung Kwan O
Sun Fung Pickled Ginger
The overall impression of this sample is that it is unbalanced. While the stem retains some of its original heat, the syrupy, cloying pickling liquid makes the product excessively saccharine. Rinsing in water makes it less cloying, but that sacrifices some of the ginger flavour.
HK$16.50, Wellcome, citywide
Kowloon Soy Company Pickled Ginger
One of Hong Kong's last surviving soy sauce manufacturers also produces all manner of sauces and pickles. These thin slices of ginger are subtly flavoured, with a delicate floral overtone and just a hint of salt. Unfortunately, it also has a slightly bitter finish.
HK$40, Kowloon Soy Company, 9 Graham Street, Central
Pat Chun Pickled Sweet Ginger
These chunky, fibrous slices are all about big, bold flavours. It is extremely gingery and fiercely hot, to the point that it makes it difficult to eat on its own or without something to tone it down and cut through the burn. It is also quite sweet.
HK$46, Pat Chun, 75 Wellington Street, Central
Da Shijie Sliced Pickled Ginger
The label claims that only the youngest ginger, picked in June and July, are used. The only difference between this and fresh ginger in light syrup is the subtle tartness of the vinegar. The fruity flavours and crisp texture make this pickle a pleasure to eat, as it should be at this price.
HK$168, City'super, citywide