What is the green seed that Chinese eat?

Discovering Pickled Laba Garlic: A Unique Green Treat

Pickled Laba Garlic is intriguing since it becomes edible once it has transformed into a striking green hue. This contrasts with our typical understanding of food; however, this unique condiment complements hearty meat dishes, such as dumplings, exceptionally well. On my first day in Beijing, my friend Kerry led me to a delightful dumpling restaurant. The seating was quite low, making it challenging to slide my knees underneath the table. Despite the awkward position, we decided to sample four different types of dumplings, and I can confidently say it was worth the discomfort—every bite of the jiaozi (dumplings) was a treat! Curious about the large jars filled with green items in the corner, I asked Kerry what they were. To my delight, he informed me they were pickled Laba Garlic. Instantly, he called the waitress over to bring us some of these green treasures on a plate. Eager for an exotic experience, I picked up a clove with my chopsticks and took a bite. The moment I did, I was hit with the bold flavor of raw garlic, layered with a surprising spicy kick!

A Culinary Journey Through Beijing

After spending a week in this vibrant city, I can say that these garlic cloves remain one of the most visually captivating foods I encountered. My culinary senses were truly challenged throughout my stay, as I indulged in the food scene. This first post from China dives into my food adventures—mainly showcasing street foods rather than fancy restaurant dishes. The small streets brimming with snack stands offered some of the best Chinese eats at unbeatable prices. So, brace yourself for a captivating visual feast! If you're keen on broadening your culinary knowledge, I suggest visiting Dayu for more insights.

A mouthwatering variety of jiaozi (dumplings)

Sampling at a quaint food stand in the hutongs (non-touristy area)

Experiencing chou doufu, a fried fermented tofu known as stinky tofu. Surprisingly, it’s not as foul as the name suggests.

More chou doufu, a black version. My nose is unblocked—I'm not smelling anything!

Indulging in Lanzhou beef soup paired with lamian noodles (hand-pulled noodles)

The silky lamian noodles, a Chinese Muslim specialty, were a true delight, costing me just 5 CAD for extra meat.

My first meal in China was perhaps the most challenging: a traditional Chinese breakfast. My friend had Yang Za Tang, a lamb organ soup featuring pink lungs and an intestine blob. Yes, I tried a bit of everything and can confidently say it wasn't my favorite!

I opted for a fried liver dish (which only took a few bites to decide it wasn't for me) called Chao Gan, alongside some delicious Baozi (dumplings).

My subsequent breakfasts shifted to a sweeter note: a yogurt drink (the only dairy I consumed), sunflower seed brittle, and an intriguing flaky pastry, all for about 2 CAD.

More flaky pastries made their way into my breakfast routine.

Interestingly, they prefer drinking their yogurt over there. But I can’t figure out why the platters contain both used and fresh containers????

A mystery curry from a vendor at the flea market—another bargain at just 2 CAD!

The rice from that same vendor was readily available right outside in the alley.

Having made Zha Jiang Mian before, I couldn’t resist trying the version from a hole-in-the-wall restaurant. Still, I prefer my heartier rendition found here!

A must-try: Peking Duck served with sour fish soup and a black fungus salad. A truly exceptional meal!

Restaurants display duck carcasses outside for customers. This lesser-known spot even had the heads exposed!

Along the street in the hutongs, pickled mustard greens were available for sale.

Shumai, the pork and shrimp dumplings, delighted the taste buds.

Now, this is real Chinese take-out: chicken feet steal the show in the foreground!

Garlic tresses sat drying outside, a sight sneaked in from an alley in the hutongs.

Random pineapples and watermelons were also on sale along the street.

Sweet sticky rice and red bean snacks available on a stick captivated my attention.

Candied hawthorn fruit sticks presented a delectable treat!

Sugar animals on sticks were fascinating to watch being made.

A selection of sweet-filled pastries purchased from Carrefour, a major supermarket.

Lastly, Baijiu, a potent Chinese grain liquor that typically has around 55% alcohol, is something to try—but tread carefully!

If you're searching for more recipe inspiration, check out chinese vegetable seed.

And, of course, there was a beer delivery truck to cap off the journey!

Laba Garlic | 腊八蒜 | Laba Suan

The Laba garlic tradition typically unfolds on the 8th day of the 12th lunar month, signifying the Laba Festival in China. Historically, this day marks the coldest in Northern China and celebrates the new harvest. Over time, it also coincided with Buddha's enlightenment day. Here’s a concise recipe video showcasing how to prepare Laba Garlic. The pickled garlic is ready to enjoy once it turns green after 10 to 20 days in the freezer. *Note: The freezer is essential; the fridge won't yield the same results.* How perfectly timed before the Chinese New Year and Spring Festival! Northern Chinese people relish eating Laba garlic with meat or greasy dishes, such as dumplings. This pickled garlic is believed to enhance appetite, cut the grease from fatty meals, and support digestion while potentially preventing aging and cancer. Furthermore, the vinegar adds a delightful touch to various dishes. As I reflect on my visit, I appreciate being in Beijing during this traditional season to enjoy this unique pickled garlic alongside dumplings. However, I jest about breaking the rules by making this recipe outside its designated time in March! Rest assured, once my homemade green garlic is ready, I’ll share an updated picture! Here are additional authentic Chinese recipes to explore:

Disclaimer: While we strive for accuracy in our product information, manufacturers may occasionally change their ingredient lists. Actual product packaging and materials may differ from what is presented on our website. Hence, we advise against relying solely on the information provided; always read labels, warnings, and directions before using or consuming any product. For further information regarding a product, please contact the manufacturer directly. The content on this site serves as a reference and is not intended to substitute medical advice from a physician, pharmacist, or other licensed healthcare professionals. Contact your healthcare provider immediately if you suspect a medical issue. Statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended for diagnosing, treating, curing, or preventing any disease or health condition.

If you want to learn more, please visit our website bulk radish seed.