Yongnian Garlic [Hebei Yongnian Specialty]

What is Yongnian garlic? Authentic Hebei Yongnian specialty: Yongnian garlic

Content summary:Do you want to know what Yongnian garlic is? This article is a detailed introduction to the special product of Yongnian in Hebei Province - Yongnian Garlic. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Yongnian Garlic. The full text takes about 4 minutes to read, mainly including the basic introduction of Yongnian Garlic and its nutritional value? What are the product characteristics of Yongnian garlic? How did the history of Yongnian garlic come about? The awards and honors of Yongnian Garlic

Basic introduction of Yongnian garlic

Yongnian garlic, also known as Guangfu garlic (formerly known as Guangfu in Yongnian), Yancun garlic (due to its concentrated production along the Fuyang River, especially in the Nanyan Village area, Yongnian garlic is generally called Yancun garlic), is one of the famous specialties of Hebei Province and a national geographical indication product of China. Its production history is long and its quality is excellent. In the mid-16th century, during the Jiajing period of the Ming Dynasty, "Guangfu Garlic" became famous overseas and was repeatedly presented as tribute to the court. Rated as a "Famous Special Agricultural Product of Hebei Province"

As the saying goes, "garlic can detoxify the five toxins". Garlic not only kills bacteria, but also has unique therapeutic effects on acute and chronic enteritis. Scientific research has found that moderate consumption of garlic has certain effects on reducing cholesterol, preventing and treating hypertension, enteritis, and inhibiting the occurrence of cancer cells. Garlic contains higher levels of allicin, organic germanium, selenium, and superoxide dismutase (SOD) compared to other production areas

The characteristics of Yongnian garlic are large garlic heads, thin skin, plump petals, fine meat, delicious taste, spicy with a hint of sweetness, garlic paste with a lot of juice and viscosity that is not dry. It has always been regarded as a superior seasoning and is suitable for both raw and cooked consumption