Shashi Sweet Single-Clove Garlic

Shashi Sweet Single-Clove Garlic

　　Shashi Sweet Single-Clove Garlic is a specialty snack from Shashi District, Jingzhou City, Hubei Province. Also known as Jingzhou Sweet Single-Clove Garlic, it has a richly sweet, fragrant, and crisp taste, making it a great appetizer. It is rich in allicin, protein, various vitamins, and trace amounts of nitrogenous acids.

　　The sweet single-clove garlic produced by Hubei Shashi Flavoring Products Factory is known for its crystal-clear color, perfectly round cloves, richly sweet taste, and crisp texture, giving it a unique flavor. It can be used as a decorative garnish on dining tables to enhance the dining experience. Since 1964, this product has been sold in various Southeast Asian countries. The production of sweet single-clove garlic has a history of over two hundred years. Legend has it that during the Qing Dynasty’s Qianlong era, it was originally a prized pickled delicacy in the “General’s Mansion” of ancient Jingzhou, enjoyed exclusively by nobility.

　　Shashi Sweet Single-Clove Garlic, also known as Jingzhou Sweet Single-Clove Garlic, is round and intact—each clove is a whole piece, not separated into cloves. It has a richly sweet, fragrant, and crisp taste, making it a great appetizer. It is rich in allicin, protein, various vitamins, and trace amounts of nitrogenous acids. Allicin helps inhibit and kill pathogens such as Salmonella typhi, Staphylococcus aureus, and pyogenic bacteria, while nitrogenous acids aid in stimulating appetite and strengthening the spleen.

　　Ingredients for Shashi Sweet Single-Clove Garlic

　　Main ingredient: Garlic

　　Seasonings: White sugar, white vinegar

　　Others: Light salt water, cold boiled water

　　How to Make Shashi Sweet Single-Clove Garlic

　　1. Select fresh spring garlic, remove the outer skin, leaving only the inner tender layer. Wash and soak in light salt water for half a day to a day. This serves to disinfect and help preserve the garlic better.

　　2. Take the garlic out of the salt water, drain it while placing it into a jar, enamel pot, or glass bottle. Add granulated white sugar and white vinegar. Generally, for 500 grams of garlic, about 750 grams of sugar is needed, and the amount of vinegar can be adjusted to personal taste.

　　3. Finally, add an appropriate amount of cold boiled water to just cover the garlic cloves. Do not stir; let the sugar dissolve slowly. Seal the container with a lid and let it sit for about two weeks to a month before it’s ready to eat.

　　4. Once the sweet garlic is pickled, not only can the garlic itself be eaten, but the pickling liquid can also be used as a seasoning. When cooking fish, a common sauce is made with sugar, vinegar, and cooking wine. Simply replace the sugar and vinegar with the sweet garlic liquid for a unique flavor.