大蒜作为一种常见的食材，在我们的生活中扮演着重要的角色。除了可以用于烹饪，大蒜还可以通过腌制来增添不同的口味。其中，糖蒜是一种深受人们喜爱的腌制食品。
Garlic is a staple in kitchens around the world, and in Chinese cuisine, it goes far beyond the frying pan. One beloved way to enjoy garlic in China is by pickling it—creating a tangy, sweet treat known as sugar garlic.
糖蒜，也称糖醋蒜、甜蒜，是一种南北皆有的酱菜，做法是将红糖（白糖亦可）、白醋、白酒、酱油及食盐兑水后，腌渍大蒜而成，颜色为白色或浅褐色，呈半透明状，口感酸甜嫩爽。
Also called sweet and sour garlic or simply sweet garlic, this popular pickle is enjoyed across both northern and southern China. It’s made by soaking fresh garlic in a mixture of brown or white sugar, vinegar, rice wine, soy sauce, and salt. The result is a translucent clove—white or light brown in color—with a tender bite and a refreshing sweet-and-sour taste.
镇江糖醋蒜是以鲜蒜头为主料，配以盐、食醋、红糖等辅料腌制的地方传统菜品，因江苏镇江特色而得名。其制作需经选料、盐渍、晾晒、糖醋液调配及密封发酵等多道工序，成品呈红褐色，以酸甜爽脆为特点，常作为涮羊肉等餐食的佐餐小菜。
A famous regional variety is Zhenjiang Sweet and Sour Garlic, named after the city of Zhenjiang in Jiangsu Province. This traditional version involves multiple careful steps: selecting fresh garlic, salting and drying it, preparing the pickling liquid, and then sealing it for fermentation. The finished garlic is reddish-brown, crisp, and balanced in flavor—making it a perfect side dish, often served alongside rich meals like mutton hotpot.
责编：刘冰
