Laba garlic is usually made on the eighth day of the twelfth lunar month.

During the Laba Festival, the temperature will be relatively low, so garlic can effectively release alliinase after a period of low temperature at this time. Alliinase will turn garlic green under the action of rice vinegar. .

Laba garlic has a garlic aroma and is not spicy or irritating. Therefore, eating Laba garlic can help digestion, relieve greasiness and remove fishy smell. Laba garlic can also induce the activity of detoxification enzymes in liver cells, thus blocking the synthesis of some carcinogens such as nitrosamines. Laba garlic has a strong antioxidant function, and its antioxidant function is even stronger than ginseng. Therefore, eating more Laba garlic can beautify the skin and delay aging.