Cangshan garlic is produced in Lanling County, Linyi City, Shandong Province, and has been cultivated for more than a thousand years. It is a Lanling-specific variety formed through long-term natural selection and artificial directional breeding under the specific ecological environment conditions of Lanling County. It is high-quality garlic exported from China. "Cangshan Garlic" won the China International Agricultural Products Geographical Indication Gold Award and is the only product in Shandong Province to win this award.

The reason why the composition of Cangshan garlic is better than that of garlic from other places is that: the soil in the Lanling garlic area contains higher organic matter and higher nitrogen, phosphorus and potassium; the well water in the garlic area is mostly alkaline. Some well water is similar to first-grade fertilizer water; among the 17 measurable amino acids contained in Cangshan garlic, except for cystine, the other 16 are 39.2% higher than other garlics, and the amino acids that can be directly absorbed by the human body are 51.5% more than other garlics. %. It can reduce the nitrite content in the human stomach and has anti-tumor effects. According to national gastric cancer census statistics, the incidence rate of gastric cancer in Lanling County is 3.4/100,000 of the total population. It has the lowest gastric cancer mortality rate among the counties north of the Yangtze River with a population of more than 100,000. Frequent consumption of garlic is the main reason.

During the Wanli period of the Ming Dynasty, a concentrated garlic production area was formed in the Hezhuang area of ??Shenshan Town. Gradually form a garlic zone. Under the specific ecological environment conditions of the garlic area, "Cangshan garlic" was formed after long-term natural selection and artificial directional cultivation. It has a cultivation history of more than 1,900 years.

Lao Shaan loves to eat noodles, and he must eat garlic when eating noodles. With garlic, you can eat the bowl of noodles in front of you happily. As we all know, garlic has bactericidal properties and has many benefits for the body. Raw garlic has a better bactericidal effect. But the main reason why Lao Shaan chooses garlic to go with his noodles is because of its spicy taste.

However, garlic also plays an important role, which is to make the waiting time for noodles less painful when you are hungry. Before the noodles were served on the table, I watched the people next to me enjoying the noodles and garlic, and I swallowed unconsciously. At this time, my heart was pulled by the bowl of noodles that was about to be served, and I couldn't do anything. Only peeling garlic was the only thing I could do with peace of mind during this period. A bowl of freshly made fried noodles has just been served. The chili peppers are still sizzling, and there is a strong aroma of spicy oil. I stir the noodles three times in the big bowl with my chopsticks, and I can’t wait to start eating~< /p>

In Shaanxi, garlic is always placed on the tables of noodle restaurants. Before eating noodles, an authentic Shaanxi person will definitely take a bite of garlic and put it on the bed first, so that the noodles taste particularly fragrant. I picked a big mouthful of noodles, and before I swallowed it, I immediately added a mouthful of garlic. I finished the whole bowl at this pace, and then drank a delicious bowl of noodle soup. A satisfying burp brought the meal to a successful end.

In addition to eating various noodles, Shaanxi people like raw garlic, and when eating steamed buns, they also like sugared garlic.

Shaanxi's beef and mutton steamed buns are a very famous delicacy with strong flavors. After eating a few mouthfuls of steamed steamed buns, and then adding some sugar and garlic, it will instantly refresh you and you will start eating again~