scallion white
葱白· cong bai
aromatic
Taste & Role
🍯 SweetSavory
A foundational aromatic in Chinese cuisine, scallion white is typically smashed or sliced and added to hot oil at the start of a stir-fry, often alongside ginger and garlic. It also perfumes braises, soups, stocks, and marinades, and is a key component of the classic scallion-ginger flavor base.
What it is
Scallion white is the pale white bottom portion of the green onion (scallion), from the root end up to where the dark green tops begin. It is firmer and more densely layered than the green part, with a concentrated, juicy texture. In Chinese cooking it is treated as a distinct ingredient from the green tops and is often specified on its own in recipes.
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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