Liuzhou Laowai

Random thoughts on life in Liuzhou, Guangxi, China

Friday Food 29 – Du Suan

Friday food is a weekly article about one of the more unusual food items to be found in Liuzhou that week. This week, for the first time, a reader’s request.

Earlier this week, I was in Liuzhou’s Century Mart near the city square wondering how they get away with selling the tired, limp vegetation they only ever have on offer, wondering why the service is so appalling, and why the light years ahead RT Mart opened in such an inconvenient location. I had just come back from work and was a bit tired. Then, by the vegetable section, I bumped into an old acquaintance, also of the laowai persuasion.

We had a bit of catch up chat about nothing in particular and he noticed I was holding a plastic wrapped bundle of something, on the verge of dropping it into my basket.

“What are those things? I’ve always wondered,” he said.

What I was holding were these.

Sichuan single head garlic 独蒜

Rather disappointingly perhaps, they are quite simply, garlic. But a peculiar variety. This is single headed garlic generally regarded as being from from Sichuan province but actually originated in Yunnan. Known as 独蒜 in Chinese, it is garlic in every sense, but doesn’t usually split into cloves. (I have occasionally come across twins.)

Since discovering them a few years back, I have switched to using them rather than the more common version. For one, in flavour they are more like European garlic. I find regular Chinese garlic to be very mild. And second, they save on a lot of chopping and mincing. BUt best of all is that the skin falls off easily if you so much as give it a dirty look. One bulb is equal to about two or three cloves of the regular stuff.

I don’t usually buy the stuff in the supermarket, preferring the regular market, but like I said, it was late and I was tired.

Single head garlic is available in all supermarkets and real markets.

. This entry was posted on Friday, June 1st, 2012 at 11:38 am and is filed under Food and Drink, Friday Food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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