scallion
葱花· cong
aromatic
Taste & Role
Dual-purpose: whites for the aroma base, greens as fresh finishing garnish.
What it is
Scallions are the workhorse of Chinese finishing. The white and light green parts are cooked — they mellow into sweetness — while the dark green tops are sliced raw over the finished dish for color and a fresh bite. Keep both uses in mind: one bunch often serves both purposes in a single recipe.
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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