幾乎所有台灣美食都會有的大蒜，台灣生產的大蒜實心堅硬，因煮熟後就會散發出特有的香氣，因此發出會使食物更甘甜美味。跟其他國家的大蒜比起來，台灣大蒜的體積雖然較小，但香味、刺激度可堪榜首，不需太多量就能飄香四溢。不過大蒜的好可不僅限於它的美味，還蘊含豐富的維生素、蛋白質、胡蘿蔔素等，無論油炸、煎和煮都各有風味，是台灣料理中最棒的配角。
Almost all the Taiwanese cuisines contain garlic. The garlic produced in Taiwan is solid and hard. It will emit a special aroma after cooking, so it will make the food sweeter and more delicious. Compared with garlic in other countries, Taiwan's garlic is smaller in size, but its fragrance and irritation can be top. It can be fragrant without too much. However, the goodness of garlic is not limited to its deliciousness. It is also rich in vitamins, protein, carotene, etc. It has the flavor of been deep fried, sauteed and cooked. It should be the best supporting role in Taiwanese cuisine.