Garlic is native to western Asia or Europe. Around the second year of Emperor Wu of the Western Han Dynasty (139 BC), garlic was brought to China by Zhang Qian. There is a long history of cultivation in the world, and it is widely cultivated in the north and south of China. When garlic is damaged, it will immediately decompose the irritating allicin and release the strong breath of sulfide, which is its natural self-defense and protection mechanism. Humans are naturally sensitive to sweetness, and their taste experience and preferences for garlic are completely acquired. Garlic will produce different flavors according to different practices. Garlic is found in the food culture of almost every country.