Garlic can be divided into red garlic and white garlic by color. Processing can generally be divided into: peeling and cutting rods, cleaning the bottom, digging beard and raw leather. Clean bottom: cut the beard without digging it, and try to cut the garlic beard to the shortest possible length. Digging: Dig the roots of garlic clean, leaving no stubble. Raw skin: no digging, no peeling and no cutting, directly filled by machine, mostly used for processing garlic and rice. According to the origin, it can be divided into: Jinxiang hybrid garlic, Jinxiang space garlic, Pizhou garlic, Cangshan garlic, Henan garlic and Yunnan garlic. Among them, the processing of Jinxiang red garlic is mainly 4.5cm-6cm, white garlic is mainly 4.5cm-5.5cm, and Pizhou pure garlic is mainly 4.5cm-5.5cm, which can be processed into grade garlic or mixed garlic. Jinxiang red garlic is above 6.0, white garlic is above 5.5, and Pizhou net garlic is above 5.5. The overall quantity is small and the price is high.