Yongnian Garlic is one of the famous specialties in Hebei Province. During the Jiajing period of the Ming Dynasty, it was famous overseas, and it has repeatedly tribute to the court. It has the characteristics of large garlic, thin skin, fat, fine meat, delicious taste, sweet and spicy, juicy garlic juice, and thick and sticky. It has always been regarded as a superior seasoning, and the cooked food is excellent. It is a variety of banquets. A must-have item for family meals. Garlic juice is sticky, spicy, fragrant, and garlic is unchanged overnight. The garlic is generally 4-6 petals. The processed salted garlic and dehydrated garlic are exported to all parts of the world. Compared with similar products, its garlic color is dark green, brittle, low degree of lignification, thick wax layer, resistant to storage and transportation, and spicy.

Yongnian garlic quality technical requirements (a) varieties. Place white garlic. (2) Site conditions. The soil is cinnamon soil and fluvo-aquic soil. The loam is sticky and the terrain is flat. The soil organic matter content is ≥1.2% from 0cm to 20cm, the soil pH is 7.0 to 8.0, and the plough layer is ≥20cm. (3) Cultivation management. 1. Seed requirements: single valve weight ≥ 6g. 2. Soil preparation: organic fertilizer ≥15000kg per hectare, pure nitrogen ≥7.5kg, phosphorus pentoxide ≥6.5kg. Sowing from September 20 to October 20, the density is ≤825,000 per hectare, and the seeding ditch depth is 4cm to 5cm. 3. Moisture management: pour frozen water in late November; return to Qingshui in early April. 4. Harvest: In late May, when the leaves turn yellow and the base of the pseudo-stalk becomes soft, the garlic is harvested at the appropriate time. 5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. (4) Quality characteristics. 1. Sensory characteristics: the diameter of the garlic is 4cm to 6cm, 4 to 6 petals, and the size of the garlic is even. The garlic and the garlic are tightly combined and not easy to lose water and storage. The garlic cloves are thin, tender, juicy, and full of spicy flavor. 2. Physical and chemical indicators: Garlic products contain garlicin ≥ 0.0794%, protein ≥ 7.0g, fat ≥ 0.14g, crude fiber ≤ 0.88g, vitamin c ≥ 13.3mg, total amino acid ≥ 5.1g per 100g. 3. Safety requirements: Product safety indicators must meet the relevant regulations of the state for similar products.

Apply to：
The producers within the scope of protection of Yongnian garlic geographical indication products may apply to the Yongnian County Quality and Technical Supervision Bureau of Hebei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the Hebei Provincial Bureau of Quality and Technical Supervision and approved by the General Administration of Quality Supervision, Inspection and Quarantine. . The statutory testing agency for Yongnian Garlic is designated by the Hebei Provincial Bureau of Quality and Technical Supervision.