Laba Garlic Pickled Laba Garlic is a traditional snack of the Han people that is mainly popular in the north, especially in North China. It is a custom of the Laba Festival.

Make garlic on the eighth day of the twelfth lunar month.

In fact, the ingredients are very simple, just vinegar and garlic cloves.

The method is also extremely simple. Put the peeled garlic cloves into a container that can be sealed, such as a jar or bottle.

Then pour in the vinegar, seal it and put it in a cold place.

Slowly, the garlic soaked in vinegar will turn green, and eventually it will become completely green, like emerald jasper.

On the eighth day of the twelfth lunar month in northern China, the New Year atmosphere becomes more intense day by day. In most areas of northern China, there is a custom of soaking garlic in vinegar on the eighth day of the twelfth lunar month, which is called Laba garlic.

Green pigment is produced during the production of my country's traditional delicacy "Laba Garlic".

Many families in our country have the tradition of making "Laba Garlic". During the twelfth lunar month, the garlic is peeled, washed and peeled, poured with rice vinegar, sealed in a small jar, and unsealed on New Year's Eve to make "Laba Garlic" which is green, pleasant and fragrant.

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The production process of "Laba Garlic" is not exposed to sunlight, and the green color produced is not chlorophyll, but garlic green pigment.

Laba Tofu Laba Tofu is one of the traditional folk snacks of the Han people in Yixian County, Anhui Province, and is a festival food custom.

On the eighth day of the twelfth lunar month, on the eve of the Spring Festival, every household will dry tofu. Folks call this sun-dried tofu "Laba Tofu".

On the eighth day of the twelfth lunar month, on the eve of the Spring Festival, every household will dry tofu. Folks call this sun-dried tofu "Laba Tofu".

The production method is to first make tofu from fine soybeans and cut it into round or square pieces, then apply salt water on it, dig a small hole in the middle of the upper part, put in an appropriate amount of salt, and slowly put it under the mild winter sun.

Bake and dry, so that the salt is gradually absorbed and the water is gradually dried, and it becomes Laba tofu.

The finished product is as yellow as jade in color, soft in the mouth, salty and sweet, fragrant and fresh.

If ingredients such as dried shrimps are added during drying, the taste will be better.

"Laba Tofu" is usually hung with straw ropes in a ventilated place to dry. It can be picked when eating. It can generally be kept in the air for three months without deterioration or odor.

It can be eaten alone, stir-fried or stewed with meat.

When entertaining distinguished guests, Yixian people will carve them into animals and flowers, pour them with sesame oil, mix them with onions, ginger, garlic and other condiments, and serve them as cold dishes, making them a delicacy for banquets.