The ginger jam made in Kim Long Ward, Hue City, stands out for its fresh ingredient, its authenticity and the absence of additives. The ginger, the main ingredient of the delicacy, is bought from the Bang Lang intersection.

Ginger is strictly selected from the arid hilly region upstream of the Huong River, giving it a spicy flavour that is different from other places.

The Kim Long ginger jam making village has a proud history covering more than 200 years, and the craft is passed down among generations.

Let’s visit the famous ginger jam craft village in Hue through stunning photos captured by freelance photographer Lam Binh from Da Nang.

First, the ginger is peeled and sliced. Thin ginger slices are soaked in cold water in order to reduce the spiciness.

The ginger can neither be too old (as the final product will then lack smooth texture), nor can it be too young, because it will not have its characteristic pungency.

Then, the ginger is taken out, rinsed with clean water, and drained.

The ginger is then cooked in sugar syrup on wood fires for about an hour until the slices become more firm and the sugar is neatly wrapped around each slice.

The ginger jam is taken out into pots where it is cooled.

The ginger jam is then placed on trays to cool thoroughly.

Reporting by DNO - Translating by M.DUNG