A Beijing winter staple. Whole bulbs of spring garlic are soaked in sugar, vinegar, salt, and (often) a pinch of soy — the heat of the raw garlic mellows into a sweet-tart crunch over a few weeks. Served as the standard condiment with
涮羊肉 (Mongolian hot pot) to cut the richness of the mutton, alongside sesame sauce and fermented chive flower.
