Yingxian purple garlic

Produced in Xiaoshikou, Yingxian County, at the foot of Hengshan Mountain, the garlic skin is purple, the head fat flap is large, the spicy taste is strong, the outer skin is loose and the inner flap is tight. If you put purple garlic under the tires of a big carriage and roll it over, you will see a strange phenomenon. When the tires just hit, the garlic will be split into several petals and fly out to both sides, unlike ordinary garlic. The mashed garlic made of purple garlic is different from the mashed garlic in general. Generally, the mashed garlic changes color and taste overnight, but it can be kept for two or three days in Yingxian, with the same color and taste. Purple garlic is of good quality. Every autumn, people rush to buy it, or hang it on the eaves, or bring it to their relatives and friends. Today's purple garlic in Yingxian County has become a native product for export. The local proverb says: "Purple garlic in Yingxian County can't be crushed by a carriage", which means it is of superb quality. Garlic skin is purplish red, the head fat flap is large, the spicy taste is strong, and the coating is tight. Yingxian purple garlic is a geographical indication certification trademark.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)