Pickled Laba garlic is a traditional snack of Han nationality, which is mainly popular in North China, especially in the north. This is the eating custom of Laba Festival. Make garlic on the eighth day of the twelfth lunar month. In fact, the materials are very simple, namely vinegar and garlic cloves. The method is also extremely simple. Put peeled garlic cloves into a sealable container, such as a jar or bottle.

Then pour in vinegar, seal it and put it in a cold place. Slowly, the garlic soaked in vinegar will turn green, and finally the whole body will turn green, like jade and jasper. From the north of China to the eighth day of the twelfth lunar month, the atmosphere of Chinese New Year is getting worse every day. In most parts of northern China, the custom of soaking garlic with vinegar is called Laba garlic.

China traditional food "Laba garlic" will produce green pigment in the production process. Many families in our country have the tradition of making "Laba garlic". In the twelfth lunar month, garlic is peeled, washed, peeled, poured with rice vinegar, sealed in a small jar and opened on New Year's Eve to make "Laba garlic" with pleasant green leaves and delicious garlic flavor. The production process of "Laba garlic" did not see the sun, and the green color produced was not chlorophyll, but garlic green pigment.

Laba tofu

Laba tofu is one of the traditional snacks of Han nationality in yi county, Anhui Province, and it is a holiday custom. On the eighth day of the twelfth lunar month, on the eve of the Spring Festival, every household will bake tofu, which is called "Laba tofu" by the people.

On the eighth day of the twelfth lunar month, on the eve of the Spring Festival, every household will bake tofu, which is called "Laba tofu" by the people. The production method is to make tofu from tender small soybeans, cut into round or square blocks, then smear salt water, dig a small hole in the middle of the upper part, add a proper amount of salt, and bake it slowly in the mild sunshine in winter, so that the salt is gradually inhaled and the water is gradually dried, thus making Laba tofu.

The finished product is yellow as jade, soft at the entrance, salty and sweet, and fragrant and fresh. If shrimp and other ingredients are added during drying, the taste will be better. "Laba Tofu" is usually hung in a ventilated place with straw rope to dry. You can pick it when you eat it, and it won't go bad or taste for three months. You can eat it alone or stir-fry it with meat. When people in Yixian entertain distinguished guests, they also carve them into animals and flowers, pour sesame oil, mix with seasonings such as onions, ginger and garlic, and make them into cold dishes, which becomes a feast.