1. A 300-word essay on garlic, a specialty of my hometown

My hometown, Wenzhou, is a beautiful and rich place.

There are all kinds of snacks there, my favorite is wontons. Maybe you will think that wontons are all the same and there is nothing special about them. If you think so, you are wrong. The wontons in our hometown are famous for their “color, aroma and taste”.

The skin of wontons in our hometown seems to be thinner than paper and more transparent than glass, and the filling can almost be seen through the skin. Wrap scallops, lean meat, and chopped green onion in a piece of skin. At first glance, the crystal clear skin shows "blossoming flowers", which are small and exquisite, and really beautiful.

Before even taking a bite, the appearance is already making people salivate. This wonton not only looks beautiful, but tastes even better.

As soon as a bowl of wontons passes in front of you, a burst of aroma will hit your nose. Take a deep breath and you can't help but say: "It smells so good!" When you scoop up a wonton, you can People can't help but put it into their mouth, chew it, and feel the delicious taste go straight into their heart. Then scoop up the wonton soup, floating green scallions, purple mustard, and red shrimps form a beautiful picture.

When you drink it, a spoonful of delicious juice flows into your throat, making you feel refreshed. When you come to my hometown, walk on the street and look at every wonton shop, which one is full of people.

Some people praised it while eating, some even devoured it, and some accidentally splashed wonton soup on themselves. Some people are still not satisfied after eating, and have to pack it up. Some buy it back to honor the elderly, some buy it to feed their children, and some come from other places to buy it for their friends.

Ah! I love wontons from my hometown. The wontons in my hometown not only taste good, but also have a beautiful appearance. Young people love to eat them, as well as children and the elderly.

If you come to my hometown, you must try the wontons. This wonton will definitely make you linger. 2. A 300-word essay on garlic, a specialty of my hometown

My hometown, Wenzhou, is a beautiful and rich place. There are all kinds of snacks there, my favorite is wontons. Maybe you will think that wontons are all the same and there is nothing special about them. If you think so, you are wrong. The wontons in our hometown are famous for their “color, aroma and taste”.

The skin of wontons in our hometown seems to be thinner than paper and more transparent than glass, and the filling can almost be seen through the skin. Wrap scallops, lean meat, and chopped green onion in a piece of skin. At first glance, the crystal clear skin shows "blossoming flowers", which are small and exquisite, and really beautiful. Even before taking a bite, the appearance is already making people salivate. This wonton not only looks beautiful, but tastes even better. As soon as a bowl of wontons passes in front of you, a burst of aroma will hit your nostrils. Take a deep breath, and you can't help but say: "It smells so good!" When you scoop up a wonton, you can't help but put it away. Put it in your mouth, chew it, and feel the delicious taste go straight into your heart. Then scoop up the wonton soup, floating green scallions, purple mustard, and red shrimps form a beautiful picture. When you drink it, a spoonful of delicious juice flows into your throat, making you feel refreshed.

When you come to my hometown, walk on the street and look at the wonton shops, which one is full of people. Some people were full of praises while eating, some even devoured it, and some accidentally splashed wonton soup on themselves. Some people are still not satisfied after eating, and have to pack it up. Some buy it back to honor the elderly, some buy it to feed their children, and some come from other places to buy it for their friends.

Ah! I love wontons from my hometown. The wontons in my hometown not only taste good, but also have a beautiful appearance. Young people love to eat them, as well as children and the elderly. If you come to my hometown, you must try the wontons. This wonton will definitely make you linger. 3. A 400-word essay on garlic in my hometown

My hometown is in Cangshan, Shandong, and garlic is the most famous specialty of our hometown.

In autumn, when the rice is harvested, it is also the time to plant garlic. The garlic cloves in the soil are like chubby thumbs, very cute.

In early winter, the garlic cloves pushed through the soft soil and poked out their little heads. Those emerald teeth are so cute and emerald. People want to touch it with their hands, but they don't know where to start, for fear of damaging the delicate buds.

At this time, the garlic cloves in the soil have rotted in the soil and turned into nutrients, which supply the sprouts with growth. The roots of the garlic sprouts are called fibrous roots because they grow like beards. At this time, the earth was desolate, but the garlic seedlings were still full of hope. Hope was converted into strength. The garlic seedlings worked hard to grow upward little by little, growing, growing?

Garlic seedlings are like people, they need to rest! The snow was falling heavily, and the twelfth lunar month arrived unknowingly. The garlic sprout doll was sleeping covered with a snow-white quilt.

Garlic sprouts slept so long this time! In the blink of an eye, it is spring, and the garlic seedlings wake up from their sleep, letting the warm sunshine shine on themselves, and the fibrous roots absorb enough nutrients and pull out the garlic moss.

When pulling off garlic moss, you must control your strength. If you use too much force, the garlic moss will be pulled off. The top of the freshly pulled garlic moss is slightly white, the middle part is emerald green, and the bottom is dark green. Garlic sprouts can be eaten raw or fried, and they taste very delicious.

Gradually, garlic grew in the soil.

In late spring and early summer, garlic is fully mature. The garlic in Cangshan has thin skin and big size. The garlic cloves are like white and fat dolls, hugging each other tightly. It’s so cute.

In winter, the farmer uncle first spreads thin straw in the garlic field. When the cold winter passed, the garlic sprouted and grew tender green garlic seedlings. At this time, the farmer uncle picked up the garlic sprouts. Not to mention the garlic sprouts, it can also make many delicious dishes. It is an indispensable raw material for authentic Sichuan cuisine. For example, if you add a little bit of twice-cooked pork when frying it, the stir-fried twice-cooked pork will be a hundred times more delicious than the original one. You can smell the aroma of twice-cooked pork from a long distance away. The tantalizing and alluring aroma makes people want to take a bite right away. Have a taste.

Spring is here, and the garlic grows slender garlic moss. At this time, my mother often used garlic moss to stir-fry meat, which was delicious.

In late spring, garlic matures. The garlic is very round like a ping pong ball, with a hard and thick shell on its surface. After peeling it off and looking at it against the light, the garlic looks particularly bright. The garlic in my hometown is juicy and thick. If you cut it with a knife, it will stick to the knife in an orderly manner. If you smell it with your nose, it will have a smelly smell, but it is an indispensable seasoning when we cook, mix vegetables, Braised pork? will make the dish more delicious. However, be sure to rinse your mouth after eating garlic, otherwise your mouth will smell bad.

The red seven-star garlic in my hometown is a rare garlic species at home and abroad. It is rich in allicin, crude fiber, protein, iron, potassium, magnesium, and selenium. Wenjiang garlic has the ability to sterilize, detoxify, and lower blood pressure. The anti-cancer and anti-cancer effects are treasures all over the body.

I love the garlic in my hometown. I hope you can come to my hometown to taste the garlic in my hometown when you are free. 4. Write an essay about the specialties of my hometown

Taicang Pork Floss" "Taicang Meat Floss" is very famous, and is known to all women and children.

It is a common sight on ordinary people’s dining tables as it is served with breakfast and as a cold dish. When you sip the silky floss into your mouth, it gradually melts in your mouth without the help of your teeth. A unique salty and sweet umami taste lingers between your teeth and cheeks for a long time.

Taicang Pork Floss’ raw material requirements are four words: absolutely fresh. The time from slaughtering to cooking of a pig must be strictly controlled within 4 hours, and Taihu pigs that only take 4 months to grow up are used.

The difference between authentic Taicang meat floss and the "Taicang-style" meat floss on the market has a lot to do with the freshness of the meat. Of course, this article about making Taicang Pork Floss has its own unique features in cooking.

Walking into the meat cooking workshop, you can see eight three-inch thick steel pots lined up on both sides.

One pot contains 225 kilograms of meat. Eight big-bodied chefs wield big shovels and cook continuously. All the original soup in the big pot must be dried in the meat floss within a specified time, and the meat must be cooked until all the fat appears. , filter out, the fiber is crisp but not rotten.

The time and heat between adding the seasonings and stir-frying should not differ by a few minutes. The fat content and moisture content must be estimated with the naked eye. Once the meat is out of the pot, it can never be returned to the pot and re-fried.

Therefore, even fried pork floss is often divided into first, second and third grade products after instrumental analysis. The authentic Taicang meat floss, which is fluffy, furry, silky, golden in color, and fragrant, has begun to be packaged. A 50-gram bag of meat floss can fill an 8-inch cold basin.

The umami flavor permeates every fiber of the meat floss. Who is the creator of this delicacy? In the 13th year of Tongzhi in the Qing Dynasty (1874), a prominent family in Taicang City held a banquet for guests. The fat chef Ni Shui made a mistake in the rush and cooked the braised pork until it became crispy. In a hurry, he removed the oil, deboned the meat, and put the meat in a pot. Fry it into pieces and serve it on the table, calling it "Taicang Pork Floss". Unexpectedly, it caused a sensation on the table and was hailed as a unique dish in Taicang.

Later, the chef went to the south gate of Taicang and opened a butcher shop. At bookstores and temple fairs, there were always listeners and pilgrims buying to satisfy their cravings, and some also bought them as gifts during festivals. During the Anti-Japanese War, the owner had been changed to Ni De, who opened a Ni Deshun meat floss shop under the Nanmen Bridge. He operated it on a small scale and continued intermittently.

After liberation, the public-private partnership gradually developed and became today's Taicang Meat Floss Factory. Modern equipment has made the former Ni Deshun change his skills, but his cooking skills have been passed down and carried forward.

As early as 1915, Taicang Pork Floss won the Class A Award at the Panama International Exposition, and in 1991 it won the Gold Medal at the First China Food Expo. However, there are currently too many impostors of "Taicang-style" meat floss on the market. Only in Taicang can you truly taste the genuine "Taicang style meat floss".

Taicang brand meat floss was awarded the famous trademark of Jiangsu Province three times in 1992, 1993 and 1994; it was rated as high-quality food by the Ministry of Commerce of my country in 1984 and 1988; in 1988, it won the first China Food Expo Gold Award, National Golden Crane Cup for High-Quality Health Products; in 1999, it was rated as the "Gold Award for User-Evaluated Satisfactory Products" by "People's Daily Market News (Jiangnan Market Edition)" and Jiangsu Quality Management Association; in 2000, it was awarded the "Gold Award for User Evaluation Satisfactory Products" by the User Committee of Jiangsu Quality Management Association Rated as "User Satisfaction Product in Jiangsu Market". Taicang Whole Sheep Feast "Shuangfeng Sheep Noodles" is one of the characteristic varieties in Taicang's catering culture. It is famous for its crispness, richness, fragrance and fatness.

According to legend, more than a hundred years ago, a master named Meng opened a noodle shop in Xishijiao, Shuangfeng Ancient Town, which has a history of more than 1,600 years. Because of its emphasis on cooking meat, making soups, and refining noodles, "Shuangfeng Mengjia Mutton Noodles" is famous and known far and near, and has become a famous local winter specialty.

The reason why Shuangfeng Mutton Noodles stands out among the many mutton noodles is a secret: first of all, the goat breed is selected. The store pays attention to the "Taicang goat" with large body, thin skin and tender meat. The best choices are *** male sheep and newly adult female sheep. Second, pay attention to slaughtering, which requires repeated washing.

Third, place a plate with shelled new straw cores at the bottom of the pot to prevent the pot from scorching; stuff white radish around the pot to remove the smell. Fourth, after slaughtering, put the meat into the pot in different stages. Put the older meat on the lower layer and the tender meat on the upper layer. Then add seasonings and simmer.

The noodle soup is made from the original sheep soup. It should be thick but not turbid and oily but not greasy before use. The noodles are made by hand and are commonly known as "jumping noodles". They are characterized by thin, soft, smooth and tough noodles, which are cooked when put in water, do not become rotten after being cooked for a long time, and have an excellent taste.

At present, Shuangfeng mutton noodles are led by the time-honored brand "Yu Changsheng". "Yu Changsheng" was founded more than 80 years ago in the early years of the Republic of China.

In recent years, Yu Changsheng has launched a unique "whole sheep feast", where customers can choose and taste sheep brain, tongue, ears, heart, liver and kidney according to their own preferences. , sheep tripe, sheep hooves, sheep blood, sheep whip, sheep eggs, sheep eyes, etc., and can be braised in braise, stewed, cold or stir-fried, with various forms and unique tastes. The Taicang goats selected for Shuangfeng Mutton Noodles eat a variety of grasses and grow taller, unlike pigs, chickens, ducks, etc. that eat hormone-containing additive feed, so they are known as "green food."

In addition, while tasting Shuangfeng mutton noodles, you can also appreciate and feel the unique connotation of "sheep culture", so it is very popular among customers. Taicang White Garlic "Taicang White Garlic" is as famous as Shanghai Jiading White Garlic, Shandong Cangshan White Garlic, and Xinjiang White Garlic, and is also known as the four major white garlics in my country.

Taicang white garlic was first cultivated in the Qing Dynasty. Because the soil in Taicang is suitable for growing garlic, and due to the need for export, it was planted on a large scale in the 1960s.

Taicang white garlic is characterized by plump and firm garlic heads, large and well-proportioned garlic cloves, white color and spicy taste, especially the strong spicy taste, making it the best white garlic. The hometown of garlic is said to be along the Mediterranean coast.

According to Xu Guangqi's "Agricultural Policy Complete Book" of the Ming Dynasty, white garlic was brought back to China by Zhang Qian when he was on an envoy to the Western Regions. To distinguish it from the small garlic that has existed in my country since ancient times, it is called garlic, also known as gourd.

Taicang white garlic is a kind of Venetian garlic, which is the finest garlic. Taicang white garlic contains an appropriate amount of vitamin C, phosphorus, iron and rich calcium, as well as sugar and white sugar.

It is not only a necessary condiment for the family, but also has many medical effects. This is recorded in detail and highly praised in Li Shizhen's "Compendium of Materia Medica".

White garlic can promote gastrointestinal secretion, aid digestion, induce sweating and diuresis, and has the effect of sterilizing and detoxifying. It can be used to prevent and treat influenza, Japanese encephalitis and other diseases. When you go out, eating it can also prevent diarrhea.

According to research conducted by overseas scientific research departments, white garlic also has special effects in preventing and treating cancer. Taicang farmers. 5. I love my hometown’s garlic composition

My hometown is in the beautiful Wenjiang, and I love our hometown.

My hometown is not only beautiful, but it also has a famous specialty—garlic. The drizzle is like silk, and the Wenjiang garlic plants are absorbing nutrients and nectar in the spring soil. The garlic is growing slowly and happily in the soil.

The branches are on the soil surface and the fruits grow in the soil. The green branches and leaves are thin and long, like a small grass.

The fruits are white and they are wearing thick clothes, just like in the cold winter, each wearing a lot of clothes. There are many garlic fruits, and they are connected together like brothers and sisters, united with each other and never separated.

Garlic also has several characteristics, namely, strong juice and fragrant leaves, tender and sludge, crisp and delicious, high quality, high quality and low price. Every year in mid-to-late March, garlic will be available in large quantities on the market. Every wholesaler rushes to buy it. Within a month, the garlic is gone.

But you know what? Garlic can be used to make many delicacies, such as "fried eel with garlic" and "garlic cabbage heart". They are indispensable dishes in families, farmhouses, and restaurants, and are also the favorite dishes of Wenjiang people. ah! Beautiful Wenjiang, I love you, and I also love our Wenjiang specialty—garlic. 6. An objective essay on garlic in hometown

For garlic in the world, look to China, and for Chinese garlic, look to Jinxiang.

My hometown is in Jinxiang, and the specialty there is garlic. There is a riddle that goes like this: "Seven or eight brothers sit around the house.

As soon as the clothes are separated, the clothes will be torn." This mystery describes garlic.

Garlic is also a good medicine. In addition to being used as a vegetable, garlic is also a good medicine against diseases. In ancient Egypt, people used garlic to prevent plague and treat intestinal diseases.

As the saying goes, "Diseases enter from the mouth." If you chew a clove of garlic in your mouth, you can eliminate the bacteria in your mouth.

Does garlic also have antiseptic and sterilizing properties? It turns out that garlic contains a plant bacteriostatic agent called allicin.

The bactericidal power of garlic is almost one hundred times that of penicillin. No matter how rampant and aggressive the various bacteria that cause diarrhea and colds are, as long as they are exposed to garlic juice, they will not be able to use their abilities and will be wiped out within three minutes.

At the same time, garlic can improve the capacity of macrophages in the human body. This kind of cell can phagocytose bacteria and even cancer cells, so it plays a positive role in human health.

It seems that garlic has high medicinal value, right? My hometown not only has red garlic but also "Jingu" (referring to millet). A long time ago, this kind of millet was offered as tribute to the Yellow Emperor.

There are many specialties in my hometown, right? Come and visit my hometown when you have time. 7. An essay about hometown specialties

Yakou peanuts are a traditional local specialty of Jinjiang.

It is named because it is produced in Longhu Yaikou. Select the "Xiao Liuqiu" peanut variety planted in sandy soil, wash it and add a small amount of salt (strictly control the amount of salt), cook it over high heat for a short time, ripen quickly and produce less oil, dry it and seal it Store and become "white sun-dried peanuts".

Yakou peanuts have a history of more than 200 years, and their sales have never decreased. They are an important native product for export. Shenhu Fish Balls Shenhu Fish Balls are a traditional snack in Jinjiang.

Its shape is round, block or fish-shaped. It has the characteristics of snow-white and bright color, strong expansion power when cooked, soft texture, delicious and delicate taste. It is made from fine fish meat such as eel and mackerel, minced and mashed, and mixed with sweet potato powder.

Lingshui Preserved Vegetables and Jinjiang traditional food. It is named because it is produced in Lingshui, Anhai.

Use white radish as raw material, cut it into pieces or strips, dry it in the sun, put it in a pottery jar, add an appropriate amount of salt and red soil, seal it and store it for three to four months before eating. According to legend, during the Wanli period of the Ming Dynasty (1573-1620), Wu Chunfu, a native of the country, entered the court and became an official. He brought "Lingshui Preserved Vegetables" to the court and distributed it to his colleagues. It was well received and later presented to the emperor. He also won the emperor's praise and designated it as a duty-free food. , sold everywhere.

Over the past three hundred years, the production has increased day by day, and it has become a delicacy for people to accompany their meals. The main raw material of Anhai soil bamboo shoot jelly is "earth bamboo shoot", also known as "sea dragon", and its scientific name is "star insect".

It grows on the beaches along the coast of southern Fujian and looks like an earthworm. The "earth bamboo shoots" are rolled with small stones to squeeze out the impurities in their abdomen, washed and put into a pot with an appropriate amount of water and refined salt to cook, then scooped into a bowl and cooled into a colloid, which is the "earth bamboo shoot jelly".

On the wine table, "jelly of bamboo shoots" is served as a side dish, dipped in garlic sauce and vinegar. It is extremely delicious, rich in nutrients, and has the effects of cooling, detoxifying, nourishing yin and nourishing the kidneys. Anhai Shizhen Cake (Orange Red Cake) is made from high-quality glutinous rice, steamed, kumquats, sugar and other raw materials and processed with exquisite craftsmanship.

It is white in color, soft and elastic in texture, does not stick to your teeth when eaten, is sweet and delicious with a kumquat flavor, and can be used as a dessert at banquets. Anhai stuffed hooves are made from pig front feet with hooves, peeled off the bones, stuffed with refined pork, mixed with sugar, sorghum wine, refined salt, spices and other condiments, then wrapped with gauze and steamed over slow fire.

When eating, cut it into thin slices with a knife. The meat filling is shaped into various patterns, which is very beautiful when placed on a dinner plate. . Yakou taro balls are made of areca taro and sweet potato powder as the main raw materials, and are filled with refined pork and other seasonings.

There are three cooking methods for Yakou taro balls: one is dry-fried, the pie-shaped taro balls without fillings are cut into thin slices and fried with shrimps, sea clams, shredded pork and other seasonings, and are served for banquets. The second is soup, the meat-filled taro balls are chopped and stewed in broth, which can be used as a soup at the banquet; the third is sweets, the meat-filled taro balls are steamed and dipped in ground peanuts and brown sugar Mixed with condiments and eaten, it is a special snack for banquet guests. Dongshi oyster Li Shizhen once praised Dongshi oyster as a good product in "Compendium of Materia Medica" because Dongshi oyster cultured on stones in the sea has a round belly and six-lobed wings. The oyster meat is sweet, tough, refreshing, and has a soft and firm texture. It has the functions of knotting, diuresis, astringent sweat, strengthening the intestines, and benefiting the liver and kidneys.

Dongshi Oyster Omelette "Dongshi Oyster Omelette" is famous at home and abroad. It is made of top-grade sweet potato powder, garlic leaves, refined salt, fresh oysters and water, and some are paired with eggs and fresh crab meat. , and then fried in hot oil, it can be said to be full of color and flavor. Chendai mud razor clam "Chendai razor clam" is a famous local seafood. In the past, there was a saying among the people: "When you go to Chendai, you have to pick razor clams."

The razor clam belongs to the gill-like molluscs. Chendai has been raising razor clams for more than 500 years. The "Chendai razor clam" is large and meaty and has a very delicious taste. It can be stewed, stir-fried, fried, steamed or boiled. good. Nowadays, there is a dish called "Old razor clams in clay pots" in banquets, which is made by filling old razor clams in small clay pots and steaming them with garlic, green onion leaves, refined salt and other condiments.

Razor clams are rich in phosphorus, calcium, iron, protein, etc. It is said that old and large razor clams are beneficial to the kidneys. Noodle thread paste noodles, also known as thread noodles, are made of fine flour and have a white and slender texture.

The noodle paste is a paste cooked with thread noodles, but it should be mushy and not messy. The noodle paste mainly relies on the taste of the soup. It is made from shrimps, oysters, razor clams, mussels and other delicious and fresh seafood. The noodle paste has an excellent flavor.

In addition to seafood, duck blood or pig blood is often added, or a large bunch of pig intestines are stewed in the noodle batter, and then served with fried dough sticks, fried green onions, and minced pepper as seasonings. More intense and delicious peanut soup. Peanut soup uses simple ingredients, but the cooking method is exquisite. First remove the defective kernels from the peanuts, soak them in boiling water and then remove the membrane. Add water, place in a casserole and simmer over low heat. Add sugar when the peanuts are ripe, and continue to simmer until the peanuts are rotten.

It can be paired with sweet and salty snacks, such as fried dough sticks, fried dates, leek boxes, meat buns, sweet buns, fried glutinous rice, etc., which are all top-quality. The Longhu golden turtle grows in Longhu, a freshwater lake in Jinjiang (the third largest natural lake in Fujian). It is famous for its "gold edge" on the turtle shell.

The Longhu turtle lurks in the sand and mud at the bottom of the lake. After long-term grinding, a circle of golden luster forms on the turtle shell. When grown, the Longhu soft-shell turtles each weigh about a kilogram. They are extremely strong and powerful. If you turn them on their backs, they can jump back.

Longhu soft-shell turtle is usually eaten with the stew of the traditional Chinese medicine "Four Things" and "Bazhen". It is delicious, highly nutritious, and has the effect of nourishing yin and nourishing the kidneys. Folks regard it as the best tonic for children who are toddlers or those who are infirm.

Rare things are more valuable, and a dish of "Longhu Golden Turtle Stew" at the banquet cost more than a thousand yuan. Peanut roll cake is made by adding fried peanut kernels, sugar and maltose into a pot, then placing it on a wooden anvil, beating and pressing it with a wooden stick to make it as thin as skin. Add fried peanut powder, roll it into a long strip, and cut it into about two pieces. The inch-long slanted pieces are extremely crispy and melt in your mouth. They are delicious in color and aroma. They can also be used as desserts at banquets.

Shihua jelly is a summer snack extracted from the marine plant "sea stone flower". "Sea Stone Flower" grows on seaside reefs. After harvesting, it must be soaked in lime water and then dried in the sun (must be soaked and dried multiple times) until the "Sea Stone Flower" becomes white in the sun. 8. An essay of less than 400 words on the specialty garlic of Pizhou City

For world garlic, look to China, and for Chinese garlic, look to Jinxiang.

My hometown is in Jinxiang, and the specialty there is garlic. There is a riddle that goes like this: "Seven or eight brothers sit around the house.

As soon as the clothes are separated, the clothes will be torn." This mystery describes garlic.

Garlic is also a good medicine. In addition to being used as a vegetable, garlic is also a good medicine against diseases. In ancient Egypt, people used garlic to prevent plague and treat intestinal diseases.

As the saying goes, "Diseases enter from the mouth." If you chew a clove of garlic in your mouth, you can eliminate the bacteria in your mouth. Does garlic also have antiseptic and sterilizing properties? It turns out that garlic contains a plant bacteriostatic agent called allicin.

The bactericidal power of garlic is almost one hundred times that of penicillin. No matter how rampant and aggressive the various bacteria that cause diarrhea and colds are, as long as they are exposed to garlic juice, they will not be able to use their abilities and will be wiped out within three minutes.

At the same time, garlic can improve the capacity of macrophages in the human body. This kind of cell can phagocytose bacteria and even cancer cells, so it plays a positive role in human health.

It seems that garlic has high medicinal value, right? My hometown not only has red garlic but also "Jingu" (referring to millet). A long time ago, this kind of millet was offered as tribute to the Yellow Emperor.

There are many specialties in my hometown, right? Come and visit my hometown when you have time.