According to the Records of Tancheng County, during the Wanli period of Ming Dynasty, concentrated garlic producing areas were formed in Shenshan Town and Zhuang area. It can be seen that Cangshan garlic originated in the Western Regions, and was introduced to Yanzhou, Shandong Province from the Central Plains by Li Yao in the Eastern Han Dynasty, and then extended to Cangshan, gradually forming a garlic area. Cangshan garlic was formed by long-term natural selection and artificial directional cultivation under the specific ecological environment conditions in garlic producing areas, with a cultivation history of 1900 years.

According to the investigation and analysis, before the founding of the People's Republic of China, the garlic planting area in the county was only 3000-4000 mu, the garlic yield per mu was 300-400 kg, and the garlic bolt yield per mu was 100-200 kg. By 1960, the planting area is still less than 10000 mu (about 8000 mu), and 1974 reaches 2 1 10000 mu, 1980 and/kloc-0. Garlic yield per mu is generally around 700 kg, even as high as 1000 kg. The yield per mu of young garlic shoots is about 600 kg, which can be as high as 800 kg or more.

Cangshan garlic is a famous local product in Shandong Province, named after Cangshan County. It is famous at home and abroad for its big size, thin skin as paper, white as jade, spicy fragrance and rich nutrition. Cangshan county has therefore become the base county for the production and export of high-quality garlic in China, and is known as the hometown of garlic.