Vinegar soaked ginger is usually the first ginger washed and dried water, sliced, and then put the ginger into a clean container, pour vinegar, vinegar needs to be soaked over the ginger slices, and finally stirred well, sealed and refrigerated, can be eaten after a week. Vinegar soaked ginger has the effect of relieving cold, vomiting, cough and so on. Specific production methods and efficacy should consult a professional physician, under its guidance. Ginger is the fresh rhizome of ginger, family Zingiberaceae, with pungent flavor and slightly warm nature, and belongs to lung, spleen and stomach meridians. It has the efficacy of relieving cold (removing cold from the muscle surface), warming the stomach and stopping vomiting (treating vomiting caused by stomach cold by warming the spleen and stomach), warming the lungs and stopping coughs (stopping coughs by warming the lungs), and is mainly used in treating wind-cold colds and flu and vomiting caused by stomach colds. Ginger helps fire and harms yin, so it is forbidden to be taken by those who have heat and yin deficiency (deficiency of yin essence in the body and hyperactive fire).