Green garlic is also called garlic seedling. Green garlic is a turquoise seedling of garlic, which is eaten together with its tender garlic leaves and leaf sheaths. From the second fold of Li Jiang in Yuan Dynasty: "Pouring green garlic _ drinking, steaming dog meat with willow and rotting sheep's head." Good green garlic leaves are fresh, tender, not yellow, not rotten and spicy. It can be seen in vegetable markets or supermarkets that green garlic is often used to make various dishes, such as pork belly with green garlic, turkey steak with green garlic, duck gizzards with green garlic and so on.

It is recorded in Compendium of Materia Medica that garlic seedlings have the functions of dispelling cold, relieving swelling and pain, killing viruses and strengthening spleen and stomach. Garlic seedlings have a certain protective effect on cardiovascular and cerebrovascular diseases and can prevent thrombosis.

Green garlic belongs to the climate that likes freezing period, and planting green garlic in summer has become a way for vegetable farmers to gradually increase their economy. Most people choose to plant green garlic in summer.

The practice of green garlic:

Wash pork belly with skin, put it in boiling water pot and cook it until it is 80% cooked, take it out and cool it and cut it into thick slices; Wash garlic seedlings and cut into small pieces for later use; Heat the wok with oil, add chopped green onion, pour in the sliced meat and stir-fry until curly, add garlic sprouts, soy sauce, salt, cooking wine and monosodium glutamate and stir-fry for a few times, then take out the wok and put it on a plate.