【Sea and River Food Talk】The differences between Sichuan scallions and Shandong scallions
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The differences between Sichuan scallions and Shandong scallions
The most obvious difference is the size, one being larger and the other smaller. :In Shandong, the most famous ingredient is probably Zhangqiu scallions
I remember that joke about the medium, large, and extra-large sizes at Starbucks
Actually, it’s not a different variety; in Sichuan, it’s called Mao Cong
But fresh-chopped Zhangqiu scallions aren’t spicy when eaten
For me, there’s no good or bad – it’s like alcohol; everything is spicy :)
Sichuan scallions have a stronger flavor; they are mainly used in cooking as seasonings. Shandong scallions are used for making pancakes
Scallions from Shandong can be eaten raw or used in cooking. Zhangqiu scallions belong to the type that tastes good when eaten raw; they can be dipped in sauce, wrapped in pancakes, or used in cold dishes. They have a slight spiciness along with a mild sweetness, and help to stimulate appetite and relieve discomfort； There is also another type called chicken-leg scallion; it has a large head and thick stem, a dark color, short white parts, and a strong, pungent flavor that can be quite harsh. However, when used to fry scallions in a wok, its taste is simply outstanding!
I think the main difference is that these two types of scallions have different flavors