Yinzhou Purple Skin Garlic

Yinzhou Purple Skin Garlic

Yinzhou Purple Skin Garlic is a geographical indication certification trademark.

　　Produced around Xiaoshikou in Yinzhou at the foot of Mount Heng, this garlic has purple-red skin, large and plump cloves, a strong spicy taste, and a loose outer skin with tightly wrapped inner cloves. If you run over Yinzhou purple skin garlic with a horse cart’s wheel, you’ll see a strange phenomenon: the moment the wheel touches the garlic head, you’ll hear a “pop,” and it will split into several cloves that shoot out to the sides—nothing like ordinary garlic that gets crushed. The mashed garlic made from Yinzhou purple skin garlic is also different from that made from regular garlic. Ordinary mashed garlic changes color and flavor overnight, but Yinzhou purple skin garlic mash can be kept for two or three days without any change in color or taste.

　　 With its superior quality, Yinzhou purple skin garlic is highly sought after when it hits the market each autumn. People either braid it into large bunches to hang under their eaves or take it to other regions as gifts for family and friends.

　　 Today, Yinzhou purple skin garlic has become an exportable local specialty. A local saying goes: “Yinzhou purple skin garlic can’t be crushed by a horse cart,” which speaks to its exceptional quality.

　　Purple-red skin, large and plump cloves, strong spicy flavor, and tightly wrapped skins