The main garlic producing areas in China are Qixian and zhongmou county in Henan Province, Jinxiang, Cangshan, Guangrao, chiping, Chengwu, Sheyang, Taicang and Jiading in Yunnan Province, Bozhou, Lai 'an, Wenjiang, Pengzhou, Dali and Xinjiang in Anhui Province.

It originated in West Asia and Central Asia, and it has a history of more than 2,000 years since Zhang Qian went to the Western Regions in the Han Dynasty and brought garlic back to China to settle down. Garlic is an indispensable condiment in human daily life. When cooking fish, meat, poultry and vegetables, it can remove fishy smell and enhance flavor, especially in cold salad, which can not only enhance flavor, but also sterilize. Traditionally, people usually refer to "garlic" as garlic.