3 hours ago, KennethT said:This is a single clove style of garlic I've never seen before. I believe @liuzhou uses it a lot.
I do indeed; in fact almost exclusively. I'm never without it, but then I use a lot of garlic.
Known as 独蒜 (dú suàn - literally 'alone garlic'), it is, I'm told, native to Yunnan province, but widely grown in Sichuan and elsewhere today. It ís easy to peel and for me one bulb = one clove is (usually) the perfect amount for one dish.
It is becoming easy to find in the west, I've heard. I remember @Anna N saying she had found it in Canada and I've seen it in London's Chinatown.
P.S. It makes excellent black garlic, too.
Reserve me a room in that supermarket, too please! Thanks for the detailed account. Fascinating.
