The Laba garlic is a vinegar-preserved garlic. Its refined color is green or blue and its taste is sour and slightly spicy. Because it is usually made in the 8th day of the 12th month of the Chinese Lunar calendar, the Laba Festival, it was named Laba garlic.[1] In general, green and vinegary garlic is called Laba garlic.[2]
Laba vinegar is the vinegar used to pickle the Laba garlic. The custom of making Laba garlic is more prevalent in northern China. Laba garlic and vinegar with dumplings are traditional foods for the Spring Festival in China. Laba garlic alone could also be a Chinese New Year dish.[3]
^"Laba Garlic Recipe". Simple Chinese Food. Retrieved 15 February 2022.
^Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 978-0-85404-190-9.
^Happiness inside Laba garlic) Archived 2 February 2014 at the Wayback Machine, 163news
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