Do you use the crushed fresh garlic in the little flat jars when you cook? It is hard to find one of those that wasn’t made in China.
Nope, I always crush from fresh cloves and never use the bottled stuff. There’s something satisfying about a hard thump of the hand against the side of a big knife or cleaver over a juicy clove of garlic. Takes about 30 seconds to crush and chop 3 or 4 cloves. And I do not buy “fresh” (garlic clusters are always hang dried before distribution) garlic that is labeled “Product of China”. There’s some of that out there and I don’t trust it.