onion
洋葱· yang cong
Taste & Role
Onions serve as one of the key aromatics in Chinese cuisine, typically added first to hot oil to build the flavor base for stir-fries, braises, and soups. They are also used in marinades, sauces, and slow-cooked dishes like red-braised beef, where they melt into sweetness and deepen the overall flavor.
What it is
The onion is a bulb vegetable in the allium family, widely used in Chinese cooking as a foundational aromatic. It features papery outer skin and crisp, layered flesh that ranges from white to yellow to red depending on the variety. In China, both common yellow onions and milder varieties appear in everyday home cooking.
Nutrition
per 100 g- Calories
- 30 kcal
- Protein
- 0.68 g
- Total fat
- 0 g
- Carbs
- 7.43 g
- Fiber
- 2 g
- Sodium
- 3 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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