Garlic Bulbs (Suan Tou)
中国料理の心臓！生でかじって脂を流す「最強のスタミナ球根」
Description
Garlic used worldwide, but China's (esp. Shandong/North) consumption and culture are distinct. Not just a seasoning; 'gnawing raw cloves' during meals is standard. Eating raw garlic between greasy meat/noodle bites disinfects the mouth, aids digestion, and explodes umami.
Classification: Everyone, Ingredient, Vegetable, Garlic Bulbs, Garlic, Condiment, Raw Consumption, Shandong, Stamina, Essential
Shops selling Garlic Bulbs (Suan Tou)
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How to use
Ingredients
- Allium sativum(Garlic)
Instructions
- [Typical Uses]
- [Eat Raw]: Gnaw peeled raw cloves while eating mutton skewers, Beijing Zhajiangmian, or noodles.
- [Suan Rong (Minced)]: Base for stir-fries and steamed dishes.
- Soy or vinegar pickles (La Ba Suan).
Learn more Substitutes, pairings, tips
Key spices
Intense pungent odor and punchy heat. Becomes sweet and buttery-fluffy when cooked
Substitutes at Japanese supermarkets
(Use JP Garlic)
Pairing
All Noodles / Mutton Dishes / Dumplings (gnaw garlic instead of putting it in sauce)
Trivia
'Tang Suan' (sweet vinegar pickled whole bulbs, black or white) is an essential side for Beijing mutton shabu-shabu. The culture of 'eating delicious and healthy' wins over worrying about post-meal odor.
Eating tips & etiquette
China is the #1 global producer. 'Jinxiang Garlic' is a famous brand. A Chinese proverb says 'Eating noodles without garlic means losing half the flavor', showing they are an inseparable duo.
Allergen
None