In 1912, during Japanese colonial rule, onions were introduced to Taiwan and tested across the island, though with limited success. After the colonial period ended, Taiwan Agricultural Research Institute continued importing various cultivars for trial plantings—and finally struck gold in the southern regions.

Today, Checheng Township in Pingtung County reigns as Taiwan's onion capital. Every March marks peak harvest season, when the Ping-E highway from Kaohsiung City to Kenting comes alive with roadside vendors displaying mountains of golden onions in bright orange mesh bags—a quintessential memory for anyone who's made the spring trip to Kenting.

As the local saying goes in Pingtung: Hengchun has three treasures: sisal hemp, onions, and harbor tea (Gangkou tea) ; Hengchun has three oddities: the falling mountain winds (strong downslope winds), betel nut chewing, and Hengchun folk songs. It's precisely these climatic "oddities" that create the perfect growing conditions for this local "treasure."

Fresh, Sweet, and a Gourmet's First Choice

Onion scrambled eggs, onion soup, onion fried rice, beef and onion stir-fry—countless Taiwanese dishes rely on this humble bulb. Unfortunately, domestic production falls short, requiring imports from the US and Japan to meet demand. Japanese Hokkaido onions boast superior quality and appearance—though pricier, their attractive, uniform, large bulbs have carved out a loyal following. Taiwan's onions may not win any beauty contests, but they deliver where it counts: thin skin, delicate texture, abundant juice, and natural sweetness. Food connoisseurs know the truth: "Given the choice, local onions are always first pick—they taste infinitely better than imports."

In 2024, with guidance from the Agriculture and Food Agency, Pingtung onions finally broke into export markets, reaching Okinawa, South Korea, and Malaysia. One day, these golden gems may well become Taiwan's next foreign exchange earners.