Ginger is not only a condiment for daily cooking, but also a plant crop with high medicinal value. Its medicinal effect and various processed products are recorded in Chinese medical books. By introducing the main components of ginger and different processing methods, according to the different processing methods, this paper explained the influence of processing on the main components and cell structure of ginger, discussed the reasons for the change of main components, compared the differences in the efficacy of different ginger products, and summarized the influence of different processing methods on the functional characteristics and application of ginger.