On the evening of the 24th, the Xinjiang Uygur Autonomous Region Health and Health Commission reported that on October 24th, 2020, a case of asymptomatic infection with COVID-19 pneumonia was found in Shufu County, Kashi region, during the regular examination of the “people who should have been examined”.

From 0: 00 to 24: 00 on October 26, 26 new asymptomatic infected persons were found in Shufu County, Kashgar, all of whom were close contacts of asymptomatic infected persons before. There are 164 asymptomatic infected persons in Kashgar, all in Shufu County, Kashgar region. Ceng Guang, a member of the high-level expert group of the Health and Health Commission, pointed out that there are some differences between this epidemic and the previous epidemics, with a large number of asymptomatic infected people, but there is no confirmed case, which requires a large number of follow-up investigations.

On the afternoon of the 26th, Beijing held the 172nd press conference on epidemic prevention and control, reminding people currently in Kashgar not to go to Beijing in the near future. Those who are currently in Beijing and have lived in Kashgar within 14 days should take the initiative to report and immediately carry out nucleic acid detection, which should be included in community health management. At the same time, the general public is reminded not to travel or go on business in Kashgar if it is not necessary in the near future.

Beijing, Oct. 27 (Xinhua) According to China Voice News and Newspaper Summary, the Xinjiang Information Office announced on the evening of Oct. 26 that as of 16: 00 on Oct. 26, there were no confirmed cases in Kashgar, Xinjiang, and 26 new cases of asymptomatic infected people were in Shufu County, all of whom were close contacts of asymptomatic infected people on the 25th. Kashi region will complete nucleic acid detection for all employees on 27th.

Dehydrated Ginger

Ginger, a widely used spice, comes in various forms, each offering unique culinary advantages based on their preparation and use. Here's an introduction to the classification of ginger products:

1. Ginger Whole : This form comprises the unprocessed, whole ginger root. It's the raw, fresh rhizome harvested from the ginger plant. Its versatility lies in its ability to be used in both sweet and savory dishes. Often peeled and sliced, whole ginger can be steeped for teas, used in stir-fries, or incorporated into pickles and marinades. Its robust flavor adds a zesty and slightly peppery kick to dishes.

2. Ginger Flakes: Ginger flakes are made by drying and then cutting the ginger into small, irregular pieces. This form offers convenience and a concentrated ginger flavor. Ginger flakes can be rehydrated by soaking in water or added directly to soups, stews, and marinades, infusing the dish with a milder ginger taste.

3. Ginger Granules: These are more finely ground than flakes, offering a quicker infusion of flavor and aroma. Ginger granules are larger than Ginger Powder, providing a slightly stronger taste. They're versatile, suitable for steeping in hot water for teas, sprinkling over dishes as a seasoning, or mixing into baked goods for a consistent distribution of ginger flavor.

4. Ginger Powder: This is the most finely ground form of ginger. It's made by drying and pulverizing the ginger root into a fine powder. Ginger powder is highly concentrated, potent, and easily dissolves in liquids, making it an ideal choice for baking, spice blends, curry pastes, and seasoning meats or vegetables. It's also a popular choice for ginger teas and drinks.

Each form of ginger product offers its unique advantages, whether it's the fresh and pungent quality of whole ginger, the convenience of flakes and granules, or the concentrated flavor of ginger powder. The choice of which form to use often depends on the recipe, personal preference, and the desired intensity of ginger flavor in the dish being prepared.

Dried Ginger, Dried Ginger whole, Dehydrated Ginger flakes, Dehydrated Ginger Powder

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