Scallions

Scallions contain flavonoids, vitamin K, vitamin C, and organosulfur compounds. Research suggests the quercetin and kaempferol content may have anti-inflammatory and antioxidant effects.

Like other alliums, scallions contain fructooligosaccharides that function as prebiotics, supporting gut microbiome health. The green tops are particularly rich in chlorophyll and carotenoids.

Scallions have been cultivated in China for over three thousand years and are deeply embedded in Chinese food culture at every level from home cooking to banquet cuisine. The Welsh onion (Allium fistulosum), the variety most commonly used in Chinese cooking, was cultivated in East Asia long before its name acquired any connection to Wales.

In northern Chinese cuisine, scallions are used raw in substantial quantities — rolled into pancakes, layered into flatbreads, and eaten alongside rich meats as a palate cleanser. In Shandong province, the large, thick scallions known as da cong are a defining regional ingredient.

The da cong of Shandong province are a defining regional ingredient — eaten raw alongside rich meats and used as a fundamental aromatic in one of China's foundational culinary traditions.

Use white parts as an aromatic base in stir-fries, soups, and braises. Add green tops as a raw garnish at the end of cooking.

Use both parts in dumpling fillings. Make scallion oil (cong you) by frying scallions in oil until golden — a foundational flavoring in Shanghainese and Cantonese cooking. Roll into pancakes and flatbreads in northern Chinese cooking.

Separate white and green parts — they are used differently. Slice on the diagonal for garnishes. Mince finely for fillings and sauces.

Bruise the white part before adding to stocks and braises to release flavor. Keep the green tops for finishing.