A crummy cellphone-photo of a delicious indigenous dish I enjoyed in a thinly-populated part of Hualien County. On the left, cilantro (aka coriander leaves); on the right, raw Chinese scallions (Allium chinense, known as rakkyo to Japanese speakers). The former is wrapped around the latter, then dipped into soy sauce to which a sliced chili pepper has been added. The scallion bulbs had an excellent crisp texture combined with a strong onion-like flavor, while the cilantro added a texture somewhere between lettuce and cooked greens. The largest scallion bulbs were about 4cm long.
Cliantro is used as a garnish in several Taiwanese dishes, including various soups and guabao.