Abstract: Black dried ginger is a unique commodity specification of Sichuan's authentic medicinal ginger, processed through ancient methods, and is also a source of dried ginger medicinal materials used in the Japanese Pharmacopoeia. Black dried ginger has the effects of warming the middle and dispersing cold, restoring yang and unblocking the meridians, and warming the lungs and resolving yin. Commonly used in Japan for processing health food and functional beverages. Different processing methods, temperatures, and drying conditions will have an impact on the chemical composition and pharmacological effects of black dried ginger. Its chemical components are mainly volatile oil and gingerol compounds, which have anti-inflammatory, anti-tumor, and antioxidant effects. However, there is currently limited research on black dried ginger both domestically and internationally, and there is a lack of corresponding quality control evaluation standards. This article systematically reviews the research progress on the processing methods, chemical components, and pharmacological effects of black dried ginger, and predicts and analyzes the quality indicators, providing a reference for the establishment and development of quality standards for black dried ginger.