Scallions—Meter-High Stalks Display Taiwan's Agricultural Prowess

In Mandarin slang, "What scallion are you?"—literally asking "Who do you think you are?"—treats scallions as nobodies. The irony? Taiwan's scallion farmers have achieved what many thought impossible, successfully cultivating Japan's notoriously difficult giant scallion variety and producing specimens that dwarf their Japanese counterparts at one meter tall and 450 grams each.

Green onions belong to the Amaryllidaceae family and are hardy perennials with a gentle, aromatic quality. Beyond adding fragrance to dishes, they neutralize strong odors and cut through richness—making them indispensable in Asian cooking. Originally brought to Taiwan from China, Japanese varieties were later introduced, creating several distinct local cultivars. While Yilan's Sanxing region gets most of the spotlight, Changhua and Yunlin are equally important growing areas.

Sanxing Scallions: Taiwan's Premier Brand

Sanxing scallions, grown in Yilan's Sanxing area, are actually a brand name rather than a distinct variety. The region's pristine water quality creates ideal growing conditions, while local farmers employ specialized cultivation techniques that produce exceptionally tender scallions with minimal fiber and a mild, sweet flavor that has won over markets across Taiwan. The variety grown here is actually si ji cong (four-season scallions), but farmers use rice straw to shield the roots, encouraging longer white stems. While these scallions can grow year-round, they're heat-sensitive and thrive best in winter months.

The white portion delivers a sharp, pungent bite balanced by natural sweetness, with a delicate, moist texture that's perfect for aromatics and broths. In traditional Chinese medicine, scallion whites are prized for their sweat-inducing properties and cold-fighting benefits. The green tops, with their coarser fiber, are typically julienned or chopped for final garnishes.

Beyond their supporting role in cooking, sanxing scallions' tender texture and clean sweetness have earned them star treatment in stir-fried scallion dishes. And no visitor to Yilan should miss the legendary sanxing scallion pancakes—a regional treasure that transforms these premium scallions into an irresistible local specialty.

Note: Names of varieties, publications, and individuals without established English equivalents are rendered using pinyin transliteration; refer to the original Chinese text for authoritative spellings.