i have no idea why baby ginger is different from regular ginger. the skin is soft and fresh looking. that's different. there must be some distinctive quality about it, because a recipe called for it specifically. but ... it tasted a lot like ginger to me.
i tried a piece raw and it tasted spicy and maybe not as gingery as i would have thought. but i'll have to do a side-by-side comparison, because i don't think i've ever tried plain ginger.
raw baby ginger (note the adorable monkey shape of this particular piece):
the aforementioned recipe was lo mein on a chinese new year menu. so i got to test out rice stick noodles, too. turns out the size shown below makes the wide noodles they use in thai restaurants. yay!
here's the recipe i used: http://www.epicurious.com/articlesguides/holidays/lunarnewyear/cantonese_lo/recipes/food/views/Noodles-with-Young-Ginger-237367 for all of the things that go into this, the flavor is surprisingly mild. i substitued char siu sauce (a chinese barbecue sauce) for the oyster sauce. not sure how much of a difference that made. i doubt it's the culprit. for the leftovers, i've been adding more soy sauce, red pepper flakes, and peanuts, and that helps. scrambling in an egg is my next plan.
the finished dish:
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