Garlic is also called garlic, a perennial herb of Liliaceae, Allium. Underground bulbs are divided into purple species and white species according to different skin colors. Spicy, pungent smell, edible or as seasoning, can also be used as medicine. Garlic was introduced into China from the Western Regions in the Western Han Dynasty. After artificial cultivation and feeding, it was deeply loved by the public.

Garlic is rich in nutrition: per kloc-0/00g, it contains 69.8g of water, 4.4g of protein, 0.2g of fat, 23.6g of carbohydrate, 5mg of calcium, 44mg of phosphorus, 0.4mg of iron and 3mg of vitamin C.