Sunday, June 25, 2017

Chinese scallions with cilantro

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.

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