Baodi Garlic (Tianjin Specialty)

Introduction to Baodi Garlic

Liliaceae, Allium genus, originally wild, with small rhizomes and few petals. It has a strong and spicy taste. In 119 BC, Zhang Qian made his second mission to the Western Regions and brought back "coriander" (garlic) to Chang'an. It was first planted in Chang'an and later spread to various northern provinces after the Tang Dynasty. Baodi planted garlic, which was first recorded in the book "Quannong Shu" during the Wanli period of the Ming Dynasty. In the early Qing Dynasty, the silk embroidery industry in the Jiangsu and Zhejiang regions used garlic juice to dip cloth patterns onto silk, which did not stain the fabric, mold, or discolor, and prevented insect infestation. Traditional silk flowers also require the use of Baodi garlic juice as a bonding agent. Because Baodi garlic juice is transparent, has a light taste and does not smoke the eyes, and has a reputation throughout the country, it is not necessary to use it. This also promoted the development of Baodi garlic

What is the nutritional value of Baodi garlicModern scientific analysis has proven that garlic contains protein and has a pungent taste, making it a popular seasoning and food for people. Garlic is not only edible, but has also been used as medicine since ancient times. Through scientific analysis, garlic not only contains various substances, but also a valuable plant fungicide called allicin, which has a strong bactericidal effect

How did the history of Baodi garlic come aboutGarlic, formerly known as "Hu" or "Hu garlic". It is said that it was brought back for cultivation by Zhang Qian during his mission to the Western Regions during the reign of Emperor Wu of Han. It has a cultivation history of at least 2000 years in China. It is difficult to verify when garlic was introduced to the Beijing Tianjin area, but according to historical records, garlic has been widely planted in Baodi since the mid Ming Dynasty. Especially along the middle reaches of the Arrow Stem River, the soil on both sides is fertile and rich in organic matter, which is most suitable for garlic growth. This has become the main production area of garlic. After careful selection, Baodi garlic has a regular shape with six cloves and a purple red skin, earning it the nickname "six petal red". Its spicy and fragrant taste makes it an excellent seasoning. During the Qianlong period of the Qing Dynasty, the silk embroidery industry in Jiangsu and Zhejiang developed rapidly. Embroidery craftsmen discovered that using garlic juice to paste patterns onto silk not only did not stain the fabric, but also prevented mold and discoloration, as well as insect infestation. Baodi garlic has become the preferred adhesive material for embroidery in Jiangsu and Zhejiang provinces due to its high viscosity of garlic juice, and is used in handicrafts. At that time, during the garlic harvest season, merchants from Jiangsu and Zhejiang provinces disregarded the long distance and traveled by waterway to Baodi to purchase garlic. There were numerous garlic transport and sales ships on rivers such as the Arrow Stem River and the Ji Canal. Baodi garlic is not only famous in Jiangnan, but also has become a royal delicacy and is worshipped in the palace. It is not only edible, but also has medicinal value. Traditional Chinese medicine believes that garlic is warm in nature, spicy in taste, and has the effects of reducing qi, dispelling wind, breaking cold, detoxifying, and relieving pain. The ancient famous doctor Hua Tuo once used garlic to treat diseases. In Li Shizhen's "Compendium of Materia Medica" during the Ming Dynasty, there are also records of garlic used to treat diseases such as diarrhea, dysentery, vomiting blood, and edema. The clinical practice of combining modern Chinese and Western medicine has proven that garlic has anti-inflammatory, antibacterial, antidiarrheal, diuretic, antihypertensive, hemostatic, and expectorant effects. In daily life, garlic is also an essential seasoning food for the people, especially when eating dumplings, stewed fish, and cold dishes. Garlic is indispensable for seasoning, which can increase appetite and kill bacteria and pests. Eating garlic in winter can keep warm and prevent colds. So there is a saying in the folk that goes' to be healthy, eat more garlic '

Throughout history, Baodi garlic has maintained its status as a famous specialty product, and it also has its unique planting method, mainly using organic fertilizers, suitable for pollution-free cultivation. Its garlic head has excellent appearance and quality, and is highly valued in the market. It is also a good gift for family and friends, and exported to countries and regions such as Japan, South Korea, and Southeast Asia, becoming a foreign exchange earning agricultural product

Method of making Baodi garlic

Garlic is an indispensable seasoning for cooking dishes. Jin Restaurant cuts it into phoenix eye slices and combines them with shredded scallions and ginger to create a "big seasoning" for scooping, adding color and flavor to dishes. Especially for hot dishes, the fragrance of garlic rice is indispensable. Garlic should be added to all dishes such as boiling fish and cooking "water" to remove the fishy smell

Garlic Congee: 30g purple garlic, 100g japonica rice. Peel the garlic, boil it in boiling water for 1 minute, remove it, then take japonica rice, boil it in garlic boiling water to make porridge, and then put the garlic in (if TB patients eat it, add 5g white gelatin powder), and cook it as Congee. This Congee has the effect of lowering qi, strengthening stomach, detoxifying and stopping dysentery. It is suitable for patients with acute bacillary dysentery