"One scallion a day keeps the thin coat on for winter," as the saying goes. As the cold wind grows stronger, the scallion, an appetizer and cold-dispelling ingredient, becomes an indispensable seasoning on people's tables.
Common scallions are divided into large and small types. In the north, large scallions are predominant, often used for stir-frying, sautéing, deep-frying, and pan-frying. Take Shandong large scallions as an example: they have thick skin and plump leaves, some growing up to a meter long and weighing two to three jin. Their imposing presence is reflected in their names, such as "Chicken Leg Scallion" and "Great Wutong." Dishes like "Stir-fried Pork Kidneys with Scallions," "Braised Lamb with Scallions," and "Braised Sea Cucumber with Scallions" feature large scallions prominently on the menu, much like a lady of high society making frequent appearances. The south produces more small scallions, also called green onions. In contrast to Shandong large scallions, Guangzhou's small jade scallions are distinctly southern: slender as threads and tender and smooth. Small scallions, like a gentle maiden of a humble family, quietly support various dishes—mixed with tofu, added to clear soups, or used with noodles. They are generally eaten raw or in cold salads. There is a folk saying, "Dipping green onions in sauce makes you stronger and stronger."
Nutritionally, small scallions are relatively higher in protein, minerals, and carotene. Per 100 grams, small scallions contain 72mg of calcium, while large scallions contain only 29mg. Small scallions have 840 micrograms of carotene, compared to only 60 micrograms in large scallions.
Both large and small scallions are rich in allicin (also known as allitridin) and allyl sulfide. On one hand, these compounds remove fishiness and enhance aroma, stimulate the secretion of digestive fluids, and whet the appetite. On the other hand, the pungent ingredients have strong antibacterial properties and promote the secretion of related glands in the sweat glands, respiratory tract, and urinary system. Therefore, "congee with ginger and scallions," made by simmering scallions with ginger and brown sugar, is a traditional Chinese medicine for treating wind-cold colds.
Regardless of region, people love to use large scallions to season the wok at high heat. In high-temperature oil, the allyl sulfide in scallions volatilizes quickly, releasing a special, rich aroma. However, compared to being eaten raw or in a salad, this cooking method destroys nutrients like vitamin C. Therefore, the time for frying or deep-frying with scallions should be as short as possible. In contrast, sprinkling a little chopped scallion just before a dish is done allows you to enjoy both nutrition and flavor. It should be noted that while scallions are nutritious and tasty, people with stomach ulcers should still eat them in moderation.