Lianping Fire Garlic

Lianping Fire Garlic

　　Lianping County

　　Zhongxin Fire Garlic, Jiulian Tea.

　　Zhongxin Town: Heyuan Fire Garlic.

　　In the Zhongxin area of Lianping County, Heyuan City, Guangdong Province, garlic is the most widely planted crop during winter. This garlic turns golden yellow after being smoke-cured in drying rooms for up to 15 days, and is known as Heyuan Fire Garlic. Heyuan Fire Garlic features a golden hue, large and plump cloves, and high quality. It enjoys a strong reputation both domestically and internationally, ranks first in production across the province, and is one of Lianping’s major export products. The product is widely exported to Western Europe and Southeast Asia.

　　 The cultivation history of Heyuan Fire Garlic dates back over 50 years in the Heyuan region. It is not only sold to the Pearl River Delta but also performs well in overseas markets, with relatively high demand from countries such as Malaysia, the Philippines, Japan, and South Korea.

　　 Annual production and export volume of Heyuan Fire Garlic. In the year with the highest export volume, over 5,000 tons of fire garlic were exported from the Heyuan region, and even now, more than 2,000 tons are still exported annually.

　　 Processing method of Heyuan Fire Garlic. The processing method for fire garlic is not complicated: a two-story house is partitioned with a perforated mat, with fresh garlic placed on the upper level. The doors and windows are closed, and the lower level is ignited with straw or garlic sprouts mixed with rice husks to carry out the smoking.

　　Multiple rounds of smoking combined with airing and turning result, after 15 days, in a golden, yellow, and black appearance with an oily sheen. Such smoked garlic can be packed and stored for half a year or even longer while remaining edible.

　　Experts have found that the traditional smoking method delays garlic sprouting, helps prevent pests, and preserves freshness. Typically, it can be stored for up to six months, or even 8–9 months. Additionally, the finished fire garlic has a smoky flavor that is highly popular. Aside from being used as a condiment, in Japan it is also used in pharmaceuticals, while in Malaysia it is used to make spare rib tea.

　　 Characteristics of Heyuan Fire Garlic 1. Long shelf life, with a prolonged sprouting cycle

　　2. Possesses a unique smoky flavor

　　3. Stronger garlic aroma; three to five times less needed in cooking compared to other garlic varieties

　　4. Contains low moisture content