Chinese Garlic Industry Blog http://www.chinesegarlic.org Chinesegarlic.org is a blog of garlic, main spread the white garlic recipe and the food with garlic,such as garlic chicken,garlic bread,garlic sauce and other garlic products like garlic oil,garlic press,garlic capsules,odorless garlic,garlic vitamins,if you want to buy garlic products,you can tell us for some suggestions. Fri, 11 May 2012 04:29:18 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 US tariff on Chinese garlic imports ‘unjust’ http://www.chinesegarlic.org/garlic-market/us-tariff-on-chinese-garlic-imports-unjust.html http://www.chinesegarlic.org/garlic-market/us-tariff-on-chinese-garlic-imports-unjust.html#comments Fri, 11 May 2012 04:29:18 +0000 Panhong http://www.chinesegarlic.org/garlic-market/us-tariff-on-chinese-garlic-imports-unjust.html Washington’s decision to maintain anti-dumping duty on fresh garlic from China is unfair and Chinese exporters should do more to defend their interests amid rising global trade protectionism, officials said. 

The US International Trade Commission said in a statement on Friday it would continue to levy anti-dumping duty as high as 376.67 percent on imports of Chinese fresh garlic . 

The commission claimed that “revoking the existing anti-dumping duty on fresh garlic from China would be likely to lead to continuation or recurrence of material injury” to US garlic producers. 

The decision comes under the commission’s five-year review of Chinese garlic imports launched last September, the third since 1994. 

Zhou Shijian, a senior fellow at the China-US Relations Center of Tsinghua University, challenged the US decision, pointing out that it is “impossible” for Chinese garlic to be priced so much lower than the fair market value. 

He called on the US commission to conduct adequate research of the situation in China “instead of trusting partial materials”. 

“It’s unjust that the US commission made a final decision depending only on information offered by the US side without investigating the true market condition of Chinese exports,” Zhou said. 

According to the China Chamber of Commerce of Foodstuff and Native Produce, most Chinese garlic exporters failed to file responses to the US commission’s review. 

A spokesman for the chamber said it was incumbent on Chinese exporters to actively respond to the trade investigation and defend their own interests. 

China’s garlic producers are mostly small and medium-sized enterprises in rural areas, which lack awareness of how to safeguard their interests in international trade disputes. 

“The high duty will bring huge losses to these rural exporters whose market share will shrink in the US,” Zhou said. 

“It’s clear that the trade dispute between China and the US is heating up, as even garlic, a small part of Sino-US trade, has been continually levied at a high rate,” Zhou said. 

Data from the chamber shows that garlic accounted for 3.4 percent of Sino-US agricultural trade last year. 

Amid growing demand, the US has become the second-largest importer of Chinese garlic, following Indonesia. 

Chinese garlic accounts for about 90 percent of US garlic imports, and it accounts for more than half of the bulbs consumed in the nation, according to Christopher Ranch in Gilroy, California, the largest garlic producer in the US. 

Last year, China exported 115,385 tons of garlic to the US, an increase of 1.3 percent year-on-year. These exports were worth $225.78 million, declining 2.3 percent year-on-year, according to the chamber data. 

According to the Ministry of Commerce, Chinese garlic was priced at $1,948.2 per ton in North America last year, 43 percent higher than the average global export price of Chinese garlic. 

In January, US President Barack Obama announced the creation of a new trade enforcement unit that will be tasked with investigating trade practices in countries “like China”. 

The US has launched a series of anti-dumping and anti-subsidy cases against Chinese exports. In February, the US Department of Commerce decided to continue its investigation of imports of utility scale wind towers from China, and decided in March to maintain anti-dumping duties on Chinese silicon metal.

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]]> http://www.chinesegarlic.org/garlic-market/us-tariff-on-chinese-garlic-imports-unjust.html/feed 0 Fresh Garlic kids http://www.chinesegarlic.org/garlic-products/fresh-garlic-kids.html http://www.chinesegarlic.org/garlic-products/fresh-garlic-kids.html#comments Sat, 05 May 2012 04:23:21 +0000 Panhong http://www.chinesegarlic.org/?p=865 Childhood habits stay with us for life, and a nursery school in Nanjing thinks eating right should start young. Luo Wangshu has the story.

Sweet pickled garlic is a dining-table favorite in China. In spring, fresh young garlic bulbs are pickled whole in vinegar, sugar and a little salt. The garlic cloves are enjoyed as appetizers, or eaten with dumplings or jiaozi.

Young garlic bulbs are milder in flavor, and after pickling, their natural bite is neutralized. Instead, they become crisp and sweet. But would you feed them to young children?

That’s what one day-care center in the eastern Chinese city of Nanjing has been doing for the last 60 years.

Sanba Daycare Center was established in 1948 in Nanjing, and staff members have been giving a clove of sweet pickled garlic to their young charges every day after breakfast since the start.

Wang Lan, who currently heads the nursery, says the center believes garlic is good for the children’s health, and staunchly defends the tradition.

In spring, fresh garlic bulbs (above) are pickled in vinegar, sugar and a little salt, turning into sweet pickled garlic (top). Provided to China Daily

According to Wang, Sanba Daycare Center used to be a boarding school and it maintained a strict, healthy diet for the children to make sure they were all in good health.

“We have kept the tradition, even though we no longer take in boarders, because the children’s good attendance record shows they are in good health,” she says.

Not every child likes the smell or taste of garlic to begin with and the day-care center encourages them with theme activities such as making garlic dolls, and the planting of garlic bulbs and watching them grow.

“Once the children get familiar with garlic, they make friends with it and are more willing to take it as a regular supplement,” Wang explains.

Only about half the children in the infant and toddler classes take garlic, but most of the kids in preschool classes, ranging from 4 to 6 years old, take part in the program.

This rather unusual tradition was started by one of the day care’s founders, Wang Kaiyun, who was a graduate from Ginling College, which has teaching fellowships and exchanges with Wellesley College in the US. She studied home economics.

The current principal thinks Wang Kaiyun may have started the practice because of what she was taught in Ginling, but we will never know the actual reason, because she had already passed away.

Sanba Daycare Center has been in a whirl of controversy lately because of this garlic-feeding tradition, with many online opinions debating the merits.

But the center says teachers do not force-feed their charges.

“Garlic is not a medicine. We encourage our children to eat it but we do not force them. Teachers will not make the children unhappy by doing that,” Wang says. “We keep the children happy, which is more important to health.”

Chen Chunming, a nutrition expert, says a balanced diet is the key to good health, which is more than not feeding children a clove of garlic.

“Raw garlic doesn’t have any significant anti-bacterial effect,” says Xu Pengfei, the pediatrician at the Sino-Japanese Friendship Hospital in Beijing. “It tastes acrid, and can easily upset a child’s stomach.”

However, pickling the garlic makes the bulb sweeter and milder and better suited for a young palate.

Research from prominent institutions as the Loma Linda University Medical School in California have found that garlic can be effective and shows promise in treating some diseases. Already, garlic is a popular health supplement in both the West and in China, where the belief that food is medicine has prevailed for more than a thousand years.

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]]> http://www.chinesegarlic.org/garlic-products/fresh-garlic-kids.html/feed 0 Duchang purple pericarp garlic http://www.chinesegarlic.org/garlic-market/duchang-purple-pericarp-garlic.html http://www.chinesegarlic.org/garlic-market/duchang-purple-pericarp-garlic.html#comments Tue, 01 May 2012 03:44:43 +0000 Panhong http://www.chinesegarlic.org/?p=860 The garlic produced in Duchang belongs to the category of purple pericarp garlic and is a fine variety formed through long-term natural and human seed selection under specific ecological and environmental conditions of Duchang. The main harvesting areas are Yangfeng, Huamin, Wangdun, Qijiao and Dashu around Chushan Mountain in Duchang county. The garlic in Yangfeng and Dashu is particularly famous for its hot taste and large cloves. Sand loess is used as soil because it contains rich organic matters. The arable layer is thick, deep, highly fertile and workable. The underground water level is low, water drainage is good, and effective planting may be realized with the help of a high planting management technique. Duchang purple pericarp garlic is characterized by a stable and high yield, large cloves, thin pericarp, a hot and aromatic taste, rich nutrition, good water retainability, and suitability to be served fresh or to be processed.

It has very high medicinal value, possesses the functions of sweating, promotes digestion, kills bacteria, may be used to expel the cold, resolves dampness, kills insects, relieves internal heat or fever and has a desirable curative effect to respiratory, digestive and cardiovascular disease. It is a perfect condiment and appetite stimulator during a meal.

Duchang produces 1,000-1,500 tons of purple pericarp garlic a year and sells it in Jiangxi as well as the provinces and cities along the Yangtze River.

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]]> http://www.chinesegarlic.org/garlic-market/duchang-purple-pericarp-garlic.html/feed 0 Three Changes of Jinxiang Garlic Bring Wealth http://www.chinesegarlic.org/growing-garlic/three-changes-of-jinxiang-garlic-bring-wealth.html http://www.chinesegarlic.org/growing-garlic/three-changes-of-jinxiang-garlic-bring-wealth.html#comments Sun, 21 Aug 2011 13:52:14 +0000 Panhong http://www.chinesegarlic.org/growing-garlic/three-changes-of-jinxiang-garlic-bring-wealth.html At present, it is the peak time of garlic growth. In production base of organic garlic in Guanghua Group, Jishu, Jinxiang, the farmer Li Zhidong from Xili Village was buying weeding. During breaks, he told the reporter: “Last year, we gave our organic garlic field to Guanghua Group at the price of 3000yuan/mu, and it gave us 50% of the profits. Meanwhile, we can work in the base and earn 40yuan a day. So our annual income can reach 30000yuan.” For the very first time, farmers get benefits from organic garlic. Now in Jinxiang, 6 leading enterprises have about 2000mu of organic garlic. As the largest county the plants garlic around the world, last year Jinxiang tries its best and took out the “organic garlic”, which is the first big change after “put wastes into use” and “change the white into black”. These three changes are revolutions, which directly help farmers get benefits and incomes, and the development of county economy. Since 2002, Jinxiang has begun to work for organic garlic base identification, which is the first and largest planting area for a county in China. In order to do a good job in organic garlic planting, Jinxiang has set up production control office of organic garlic, which takes charge of its planting and popularization. There are extremely strict standards in planting. In Jinxiang, all the selected fields are free from bacteria and pests after being cleaned thoroughly, 20 to 25cms deep ploughing and airing. Farmers from different areas exchange seeds. And all the seeds are big, free from pests, germs and rots. All the seeds are of the same color. In planting, no chemical fertilizers, pesticides and herbicides are used, in order to ensure that the quality of garlic and soil can be reused. In management and supervision, Jinxiang has built up the system of quality control of enterprises, the system of production process control, and the fleeting system. In processing in enterprises and circulation, Jinxiang has set up the quality track and audit trail system, the integrated production and sales records file, information platform of packing indication, detection report, etc, which can ensure that organic garlic can pass all kinds of detections. In order to make farmers earn benefits from organic garlic planting, when enterprises purchase organic garlic in basis, the price is 0.4yuan/kg higher than the market price that day. In addition, enterprises give 30% of profits to garlic planters in the basis. Enterprises and farmers form a interests community, which ensures increasing incomes of farmers. Extending the industry chain and enhancing additional value of garlic is the key points of its industrialization development. “One ton of common garlic is 14000yuan if the price is most favorable. However, if it is processed into black garlic, it can be sold at the price of 420000yuan in international market.” In the interview, Wang Cuiying, the chairman of Jinxiang Success Fruit and Vegetable Company, told the reporter. According to Wang Cuiying, black garlic is made of raw garlic through special technologies. It contains all the components of raw garlic, and changes the protein in raw garlic into 18 kinds of amino acids which are essential for human body. It can be absorbed quickly. This natural and healthy food is sour and sweet, and have no alliaceous. This enterprise has made a series of black garlic products, such as black garlic tea, black garlic biscuit, black garlic powder, and black garlic drink, etc. These products are mainly sold to Japan, Korea, Germany, France, etc. After years of development, Jinxiang garlic has got a modern industrial chain which contains standardized planting, research and exploration, refreshment and storage, deep processing, and international circulation, etc. At present, Jinxiang has made more than 40 high-end products, such as garlic oil, garlic powder, black garlic, allicin, garlic berica, and garlic capsules, etc. The annual sales revenue of these popular products is 250 million yuan. With the development of garlic processing, environmental pollution becomes a big headache, which is a bottleneck of the growth of processing industry. In order to solve this problem, Jinxiang spares no efforts to deal with pollution and recycle of resources. 268 primary dry processing factories that let out big amount of waste water are closed. It removed the biggest pollution source in Jinxiang. Experts and professors are invited to carry out countless researches, and finally they work out the “technology of M—M1T multilevel processing and integrated use of waste water produced in garlic slice processing”. It is reported that this technology has employ the advanced molecular engram separating technology, and do multistage-separation of waste water produced in garlic processing. This realizes the cyclic utilization of waste water, solving many headaches that block the way of deep processing industry. Meanwhile, it gets over 630 ton of allicin and garlic polysaccharide. Therefore in Jinxiang a deep processing industrial chain, which contain garlic, garlic slice, garlic particle, garlic powder, allicin, and garlic polysaccharide, is created.

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]]> http://www.chinesegarlic.org/growing-garlic/three-changes-of-jinxiang-garlic-bring-wealth.html/feed 0 A Promising Market is Waiting for Deep Processing of Garlic http://www.chinesegarlic.org/garlic-products/a-promising-market-is-waiting-for-deep-processing-of-garlic.html http://www.chinesegarlic.org/garlic-products/a-promising-market-is-waiting-for-deep-processing-of-garlic.html#comments Thu, 18 Aug 2011 12:49:35 +0000 Panhong http://www.chinesegarlic.org/?p=853 China is a large country that produces garlic. At present, the Chinese garlic amounts to over 70％ around the world. However, similar to most of agricultural products, in China, most of the garlic industrial chains are about primary and intermediate products. Deep processing is rare, and is mainly about fresh foods and refreshment exports. Therefore, the economic benefits are quite low.

At present, there are about 130 kinds of deep processing garlic products around the globe, but China only has about 40. According to surveys, recently years international markets are badly in need of garlic deep processing products, such as health foods, officinal products, foodstuff and ingredients, freeze-drying garlic, etc. Both the demands and the price increase with time passes. 

Garlic belongs to the third generation. As a functional foodstuff which has special physiological regulating function, the special function of garlic has won widely attention around the world. As the saying goes: “where is garlic, there is no medicine”. The edible and officinal values of garlic are easy to know.

According to medical science, garlic can prevent and kill more than 20 bacteria. It can help protect human cardiovascular system, and prevent and treat cancers. It can strengthen our immune system. it is anti-aging, and can help keep us young and beautiful. As an ingredient, it is necessary in all kinds of dishes across the world. Since the ancient time, it is a universal and popular ingredient.  

An analysis about the function and future of garlic

As a functional food that has special physiological regulating effect, garlic has got great attention from researches and exploration in the world. A new trend of garlic is coming. And market demand will be sizeable.

Some garlic deep processing products, such as quick-freeze garlic particles, pickled garlic particles, dried garlic slice, garlic powder, mashed garlic, garlic juice, garlic juice, etc, have got great economic benefits. With the development of technologies, some new garlic products that contain more technological contents, such as garlic oil and alllicin, can be used in medicines, cosmetics and food additives. The prospect will be more promising and prosperous.  

Allicin can prevent growth of shigella dysenteriae and salmonella typhi. It has strong effects in killing staphylococcus and pneumococcus. In clinical practice, oral allicin can treat animal enteritis, dysentery, and anorexia, etc. Statistics show that in Germany, allicin sells better than the universal medicine aspirin; in Great Britain the annual sales volume is 600 million pills; in the United States, it is over 300 million pills; in Russian and Japan, recent years the sales volume rises greatly. Some garlic products that contain great amount of technological contents, such as garlic oil and allicin, become more and more popular.   

In addition, sediment can be processed into high-quality garlic powder after being extracted, which can make the best use the garlic. The health food garlic powder can prevent and kill bacteria.

From this we can find out why every year foreign trade import large amount of garlic from China. Obviously they do not use it only as an ingredient. What they want is its officinal values and economic benefits they can get from it. Therefore, it is the only way that must be taken for garlic industry to make traditional industries transform into an industry with low costs and high additional values.

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]]> http://www.chinesegarlic.org/garlic-products/a-promising-market-is-waiting-for-deep-processing-of-garlic.html/feed 0 The use and benefits of garlic http://www.chinesegarlic.org/garlic-benefits/the-use-and-benefits-of-garlic.html http://www.chinesegarlic.org/garlic-benefits/the-use-and-benefits-of-garlic.html#comments Mon, 18 Jul 2011 14:14:48 +0000 Panhong http://www.chinesegarlic.org/?p=850 by: Nick Vassilev
Garlic must be one of the best foodstuffs known to humanity. There’s so much that you can do with it! Many people are put off by its pungent aroma and avoid it wherever possible. But, for the life of me, I just can’t see why.

Garlic is most famous as flavouring for savoury dishes. Garlic can bring its particular tang to many otherwise bland foods, whether you use it cooked or raw. Mashed potato can be greatly improved by adding raw crushed garlic just before mashing along with butter, salt and milk (and cheese is great, too). Sprinkle it raw on lasagne or into a salad. Add it to stews and mince during the initial stages. Use it generously in curries. Put it into a cheese sandwich. You can also use it to add flavour to roast meat – a whole head can be used as a quick, easy stuffing for chicken. Alternatively, brush it with olive oil and roast the cloves to use as a side dish – it’s delicious. And don’t forget the many uses of garlic butter…

If you’re worried about the resulting bad breath after eating garlic, then eating parsley, using a mouthwash or chewing cloves can help. Failing that, you can remember the French and Italian rule for consuming garlic: if one person eats garlic, then everyone in the house must eat garlic. You don’t notice garlic breath on someone else if you have also got garlic breath.

If you do use garlic, then you are going to get the other benefits of garlic. Garlic contains many antioxidants and disease fighting compounds. In fact, garlic is listed by many dieticians and nutritionists as the one of the top “superfoods” for fighting off cancer and cardiovascular disease. Garlic boosts the immune system (put it raw into chicken soup if you’re in bed with the flu or a bad cold) like nothing else – in some ways, it’s right up there with vitamin C for its health giving properties.

The strong disease fighting and antibacterial properties of garlic make it excellent as a topical treatment for acne. Crush a bit of a clove and apply the juice directly to the skin. It will sting and it will smell strong, but it really does help clean up spots. It can also be used to disinfect wounds – this was one treatment used by field surgeons in battlefields of the past.

Garlic is great for you, but it’s not so good for other creatures. This means that garlic can be used in a number of ways for organic pest control. If you have your own garden and want to grow garlic, then garlic can be planted around roses or tomatoes. The smell from the leaves is undetectable by you but the aphids can smell it and they hate it! The rule of thumb for planting garlic is to plant it at midwinter and harvest it at midsummer (“Plant on the shortest day; harvest on the longest” is the old gardening adage for many alliums (onions and garlic).

If you don’t want to grow your own garlic, then it’s easy to make a spray with it. Boil a generous amount (a whole head or so) of chopped or crushed garlic in a litre or so of water. For extra potency, add cayenne pepper or dried chillies. Strain and bottle, then use as a spray once it has cooled. Aphids hate it and will begin scurrying off the roses immediately. However, unlike commercial sprays the spray won’t harm you at all. If you spray this on aphid-prone vegetables, you don’t have to worry about the spray residue harming you. If anything, a little bit of garlic and chilli on your broccoli will do you good.

About The Author

Nick Vassilev founded Anyclean, his London based domestic cleaning company, back in 1998. Nick is an expert on cleaning and loves to help people with his cleaning tips, articles and knowledge.

If you would like to know more about his cleaning company, please visit:

http://www.anyclean.co.uk .

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]]> http://www.chinesegarlic.org/garlic-benefits/the-use-and-benefits-of-garlic.html/feed 0 Pungent lily, stinking rose http://www.chinesegarlic.org/garlic-benefits/pungent-lily-stinking-rose.html http://www.chinesegarlic.org/garlic-benefits/pungent-lily-stinking-rose.html#comments Tue, 24 May 2011 00:07:28 +0000 Panhong http://www.chinesegarlic.org/?p=675 By Pauline D. Loh (China Daily)
Is there ever such a thing as too much garlic? Not unless you are one of those creatures of the night that sprout wings and drink blood. Pauline D. Loh sings an ode to the ultimate herb.

Not far from where we were in San Francisco is a little town that celebrates garlic in great style. Every summer, the citizens of Gilroy gather to eat, cook and practically breathe garlic. Well, you can’t help but breathe garlic. The aroma is pervasive, hence its rather dubious floral names of pungent lily or stinky rose.

(It is, in fact, more a lily than a rose. Garlic belongs to the Allium family, which includes onions, shallots, chives and leeks.)

The Gilroy Garlic Festival has expanded over the years from what was basically a local farmers’ market fair to a regional agricultural showcase attracting garlic enthusiasts from all over the United States and often, from abroad. Professional and home chefs gather to face off across stoves as they fry garlic, braise garlic and barbecue garlic.

There are other contests as well, including a beauty pageant in which the winner is crowned the queen of garlic. Games for the kids, concerts for the bigger kids and an array of snacks, including garlic ice cream keep visitors to the Festival happy for a day.

While over here in China, we are not quite there yet in celebrating garlic with such gusto, we already beat the Americans in being the world’s top grower, and consumers, of garlic.

Most Chinese cuisines use garlic, some more liberally than others, but it is a rare dish that gets away from the garlic bulbs.

By the way, there are cloves and bulbs, but there is a species in China that has no separate cloves, but comes in one large bulb. This is the single-head garlic that comes from Yunnan, and this is the season that they are being harvested. If anything, these are even more pungent than the cloved variety, but one fat bulb goes a long way. One of my favorite ways to eat these is to slice them thinly and then deep-fry them as little chips. They are great beer food, but you have to go easy on the quantity.

Garlic, like all Allium, is pretty strong, and too much at one sitting can wreak havoc on your digestive system. That is the reason why pure vegetarians, like some Buddhists and Hindus, avoid garlic and consider them “non-vegetarian”.

Further north, the tender new garlic that is tinged such a pretty purple is already in the markets. I love these pickled in a sugary vinegar solution, and I love them sliced into quarters and braised with chicken in the Chinese variation of the French recipe that calls for 40 cloves of garlic.

New garlic is not as strong as the seasoned garlic that we usually get all year round. Their pungency is still relatively undeveloped, and they are almost starchy when caramelized and cooked down in stews, or braised.

In herbal medicine in China and in the West, garlic is an important part of the health cornucopia. In China, it is a traditional remedy for colds, and its antibiotic, antibacterial and antifungal properties were recognized long before the laboratories in the labs discovered them.

As far as I am concerned, it is a delicious health supplement and there is always a stack of garlic on my windowsill, which is replenished on my weekly forays to the markets.

Here are a few of the most popular recipes for garlic in my family. It ranges from the peculiarly Beijing way of eating crisp young cucumbers with a dressing of vinegar and fresh, chopped garlic to my son’s pasta Aglio Olio, that most simple of spaghetti dish using lots of garlic gently sauted in olive oil and tossed with freshly cooked pasta.

My recommendation is the aromatic three-cup chicken that combines fresh basil leaves, caramelized slices of ginger, the best sesame oil, soy sauce and yellow wine and of course, tender sweet cloves of garlic.

Finally, there is fried rice scented with garlic. You do need staples, after all.

Source：

http://www.chinadaily.com.cn/cndy/2011-04/16/content_12336618.htm

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]]> http://www.chinesegarlic.org/garlic-benefits/pungent-lily-stinking-rose.html/feed 0 Essence of the ocean and a noble fish for dinner http://www.chinesegarlic.org/garlic-recipe/essence-of-the-ocean-and-a-noble-fish-for-dinner.html http://www.chinesegarlic.org/garlic-recipe/essence-of-the-ocean-and-a-noble-fish-for-dinner.html#comments Tue, 24 May 2011 00:01:18 +0000 Panhong http://www.chinesegarlic.org/?p=670 A meat-free dish can also satisfy a carnivore

There are times when our bodies need more TLC (tender loving care) than usual, when a surfeit of holiday feasting brings the need for less demanding food. Especially on days when a simple dish that is easy to digest is not only welcome but also necessary to balance dietary equilibrium.

Most welcome vegetables in a dish are edible mushrooms, and there are literally thousands of different types to choose from. The fruity body of a fungus they have a stem, cap and the gills (underside of the cap) and all parts are edible. You can peel without soaking as they will absorb the water, or wipe several times with a clean damp cloth. I prefer the latter and like to leave the peel intact.

The most prized mushrooms are chanterelle that are also known as girolles, morel, portobello, oyster aka pleurotte, cep aka boleto, black trumpet, and the most common type; button aka champignon, and Crimini – similar to button but with a more intense flavor. And that’s without even looking at the many delicious Asian varieties!

At the top end of the dollar scale you have the truffle, both black and white (the finest) and which can be priced at thousands of dollars per piece. If you are fortunate enough to get your hands on a fresh truffle, place it in a bowl with eggs (still in their shells) cover well and place in a cool place overnight. In the morning, remove and reserve the truffle for dinnertime, and make an omelette from the eggs – it will have retained the flavour of the truffle, and you will still have the truffle for later; shaved over pasta or with veal scallops or chicken or any way you prefer. It’s a good way to get the most for your buck!

Mushrooms are low in sodium and sugars and have no cholesterol. A 1-cup serving of mushrooms contains about 1 gram of dietary fibre.

For a quick stew: in butter or olive oil on a low to medium heat, fry 1 finely chopped purple onion and 3 cloves of garlic for 5-6 minutes in a heavy pan to release the sugars from the onion. Slice a combination of the mushrooms you can get/like, around 250 gms, and 1 red capsicum (pepper) and add to the pan with a shake of salt and cook for 10 minutes – keeping a low to medium heat, as butter will turn brown very quickly and olive oil will burn on high heat.

Meantime, in a bowl combine 2 tspns mushroom soya sauce, 1 tspn Worcestershire sauce, a few drops of chilli oil, 1 tspn of brown sugar and freshly ground black pepper. Mix well and set aside.

Slowly add 1/2 a cup of red wine to the cooking pan, let the alcohol burn off for a couple of minutes. Stir well and gradually add enough boiling water to make enough for 2 people. Let it simmer for 30 minutes, and then add the contents of the bowl, taste and adjust the seasoning – if necessary – and serve in a pretty bowl made from bread.

To make the bread-bowl, cut a 3 inch long piece off the end of a long loaf of bread – use both ends if serving two people. Hollow out the soft centre with a spoon and reserve for croutons (fried cubes of bread), place in a container that will hold the bread upright and ladle the soup into the bread-bowl, adding a grating of Parmesan or cheddar cheese if desired. You can also use a large 5-grain bun but not a hamburger bun, which is too soft. Or opt for toast points. If you like and are not vegan, you can add grated cheese to the bread points and toast under the grill. Garnish with coriander or flat parsley leaves.
Source: HK Edition 04/02/2011 page4

http://www.chinadaily.com.cn/hkedition/2011-04/02/content_12266321.htm

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]]> http://www.chinesegarlic.org/garlic-recipe/essence-of-the-ocean-and-a-noble-fish-for-dinner.html/feed 0 May 12th，the Price of Chinese 2010 Frozen Garlic http://www.chinesegarlic.org/garlic-market/chinese-garlic-price-5-12.html http://www.chinesegarlic.org/garlic-market/chinese-garlic-price-5-12.html#comments Fri, 13 May 2011 01:09:16 +0000 Panhong http://www.chinesegarlic.org/?p=626 District Product Specification (cm) Classification Price
(Yuan/kg) Remarks Jinxiang Normal

White

Garlic 6.0 Class garlic 12.00-12.60 - 6.0 Class garlic 11.00 - 5.5 Class garlic 10.00 - 5.5 Market garlic - - 5.0 Class garlic 8.60 - 5.0-5.5 - 9.00 - 5.0-5.5 Market garlic - - 5.0-6.0 Market garlic - First -class mixture 5.0-6.0 Market garlic - Little-class mixture Under5.0 - 7.40 -   Indonesia 8.00-8.40 - Pure

White

Garlic 6.0 Class garlic 13.00-14.00 - 6.0 Market garlic - - 5.5 Class garlic 11.00-12.00 - 5.0 Class garlic - - 4.5 Class garlic - - 5.0-5.5 - 9.00-10.60 -

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]]> http://www.chinesegarlic.org/garlic-market/chinese-garlic-price-5-12.html/feed 0 Speculators blamed for garlic price hikes in China http://www.chinesegarlic.org/garlic-market/speculators-blamed-for-garlic-price-hikes-in-china.html http://www.chinesegarlic.org/garlic-market/speculators-blamed-for-garlic-price-hikes-in-china.html#comments Sat, 07 May 2011 06:07:47 +0000 Panhong http://www.chinesegarlic.org/?p=623

Garlic was priced at 13.5 yuan ($1.98) per kilogram Thursday in a supermarket in Xuanwu District in downtown Beijing, more than 1 yuan for each bulb.

Speculators have been trading garlic for profit, resulting in the sudden price hikes since the end of last year, a veteran garlic dealer using the alias Qin Bin, told Xinhua.

“I’ve never seen such drastic price hikes in my 20 years of experience in the business,” said Qin Bin in Yutai County in Shandong Province.

Latest official statistics revealed the massive price hikes.

The National Bureau of Statistics Tuesday said the wholesale price of garlic skyrocketed more than ten fold from a year earlier to about 12.2 yuan per kilogram at the end of April, while average vegetable prices in April surged about 25 percent from a year ago.

As the property market cools the vegetable market was heating up, said Dai Zhongjiu, director of the Beijing-based China Vegetable Circulation Association.

 ”Speculating on property? No, speculating on garlic promises more and quicker profits,” a speculator who gave his name as Zhang Ling told Wednesday’s Southern Metropolitan Daily.

 Zhang has earned 2 million yuan with 500,000 yuan of seed money since the end of last year.

 He said most of his friends wanted to invest in garlic with the money they had prepared for property market, as their enthusiasm for buying houses had been dampened by China’s latest policies on the property market.

 China has taken a series of measures in recent weeks to rein in soaring property prices. The authorities have issued regulations on advance sales of new property developments, introduced new curbs on loans for third home purchases and raised minimum down-payments for second homes.

 Zhang Shuqing, a garlic peasant in Menglizhai Village in Peicundian Township, Qixian County of Henan Province, sold all his garlic before the harvest.

 The garlic, still in the fields, was bought by a businessman from Shandong at 4,000 yuan per Mu. Zhang pocketed 20,000 yuan for his five Mu (0.33 hectares) of garlic.

 Speculators expect a lack of supply as garlic acreage has been shrinking in recent years due to low prices, said Qin, adding that garlic could be easily hoarded

 ”It costs only 2 to 3 yuan to buy a bag of garlic (about 20 kg) in wholesale in 2008. But now it costs about 200 yuan to buy a bag,” said 48-year-old Zhou Yan, a vendor who has been selling garlic for eight years in Zhengzhou in central China’s Henan province.

 ”Big speculators would raid a target market suddenly and then retreat suddenly. The small dealers shoulder the losses,” Qin said.

Source:  http://business.globaltimes.cn/industries/2010-05/531573.html

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