However, it is also this powerful odor that makes many people shy away from smelling it. After all, a mouthful of garlic is enough to cut off all friendly contacts, and it is extremely lethal to daily socializing. At the same time, because of the presence of garlic "stimulating" components, also makes "can eat garlic raw" has become a quick determination of the north and south of the important signs of people. In short, the relationship between garlic and us is really a "love affair".
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In the northern region, whether it is a noodle shop or a dumpling house, you can always hear the familiar sound of "knocking" garlic when you sit down for a meal, and the crisp sound seems to have awakened the "garlic" gene in the northern people's bodies; a mouthful of noodles or dumplings and a mouthful of raw garlic is the basic respect for the meal. That is the basic respect for the meal.
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In the Northeast, almost every dish in the Northeast can see the figure of garlic, pepper, dry tofu, ground three fresh and so on, even eat an egg or braised pork can not help but to whole point of garlic, that is not to mention the time to eat barbecue or dumplings, there is no raw garlic to accompany the meal that is simply incomplete.
- If you've been to Shandong, Henan area people, you may find that the local snack bar can always be seen for diners unlimited amount of self-serve garlic, this kind of bold eating garlic method is estimated to be common only in the area north of the Qinling Huaihe River.
- In addition, in Hubei, Hunan, garlic made food is not a few, Hubei's pickled garlic eggplant, Hunan's garlic fried bacon are representative of the local dishes.
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In the Southwest, garlic is more often used as a flavoring ingredient, especially in the collision with chili peppers, spicy and delicious to create a lot of delicious Yunnan, Guizhou and Sichuan snacks and dishes.
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In addition to chili peppers, garlic is also an important element in the spicy flavor of Sichuan cuisine.
- Garlic has been used to flavor meat since ancient times, and its use is still just as common here in the Guangdong and Guangxi regions. Crushed garlic is not only used in conjunction with ginger to create a delicious dipping sauce for white cut chicken, but is also used to flavor all kinds of meat and seafood.
- Even better is the garlic-based chili sauce, which dominates the mouth with its spiciness, and is a good choice for congee, noodles, or pasta. Yulin garlic from Guangxi and Huangpo garlic from Zhanjiang, Guangdong are representative of the region.
The same good use of garlic and meat with the northwest region, as eating cattle and sheep of the region, garlic can play a natural role, especially in the face of mutton, similar to Xinjiang, Qinghai and other places of the hand-picked mutton, a simple vinaigrette with minced garlic will allow diners to enjoy a wonderful taste experience.
