The south of Caiyun, charming Dali, Erhai Lake; the origin of single-headed garlic, good mountains, good waters and good air, bred a high-altitude region of 2200 meters unique quality single-headed garlic. Japanese biotechnology was introduced to produce healthy, nutritious and delicious food after 90 days of natural fermentation at different temperatures and humidities. Black garlic in Dali has the characteristics of zero addition, no spicy taste, sweet, waxy and soft taste.