Every autumn when the fruits are fragrant and a bumper harvest is in sight, the rural roads in Gonghe Town, Zhengning County are filled with large and small vehicles loaded with green onions. They are bustling with people and are very lively. A gust of wind blew by, and the fragrance of green onions was refreshing and intoxicating. Seeing the harvest of green onions in the countryside, people can't help but think of the many benefits of green onions.
The "Chinese Dictionary" explains "onion" as: "a perennial herbaceous plant with spicy leaves and stems. It is an ordinary vegetable and condiment." This is also in line with the saying "onions are spicy to the nose, garlic is spicy." The saying "only chili peppers are spicy" just shows that onions are vegetables and onions are spicy.
The 2002 supplement of "Modern Chinese Dictionary" explains "onion" as: "a perennial herbaceous plant with cylindrical leaves and hollow centers, cylindrical bulbs, small white flowers, and black seeds. It is an ordinary vegetable. Or condiment. "That is to say, the green onion leaves are round and long, and the middle is hollow. The onion neck (locally called the onion belly, which is the part buried underground) is cylindrical and white. Locals believe that when planting onions, the deeper the canal is dug and the more times soil is applied (also called soil clamping), the thicker and longer the onion neck will be.
The 1977 version of "Cihai" explains "onion" as: "The name of the plant, the general name for alliums. There are green onions, divided onions, chives, etc. Generally, it also specifically refers to green onions. Allium plants are rich in Containing sugar, minerals, vitamins and allicin, it can be used as a vegetable and for medicinal purposes. "The nutritional content of onions is added to this meaning. When the green onion is young, you can eat both the leaves and the neck; when the green onion is grown, you cannot eat the leaves when they are yellow, and you can only eat the neck. The locals feel that eating raw green onions is satisfying. Whenever they feel hungry, they peel a long and thick green onion, take a steamed bun, take a bite of the steamed bun, and take a bite of the green onion. They eat with relish, making the onlookers salivate and become hungry. Those who eat it will tell you how beautiful it is. If every meal has a "three kings" dish of garlic, onions, and peppers, it will increase the appetite of the diners.
It seems that the wonderful benefits of onions are difficult to describe in detail. In addition to the characteristics mentioned above, the green onions in Gonghe Town can also be summarized as follows: thick stems and thick meat, spicy and crispy, they float in the soup without sinking, are cooked for a long time and will not become dry after being stored for a long time, which is a must-have for people's daily life. As a condiment, it is very popular among all kinds of vegetables.
The green onions in Gonghe Town are mainly produced in Pengyaochuan. Pengyaochuan is located on the banks of the Silang River. There are few Sichuan terraces and many mountains. The soil quality in the mountains is good, and green onions prefer moist and moist depressions. Therefore, green onions are planted in the mountains. Both are suitable and take advantage of the opportunity. People say that everything has a living environment, and it depends on how to combine it most perfectly. Miyagawa green onions are an example of the best combination. When people plant onions in Pengyaochuan, they first level the small border, block it up around the border, make the inside even and smooth, add enough farmyard manure, spread the onion seeds evenly and densely inside, and then use a thin plastic arch to cover it. , this is called "Man Cong Wazi". Let air and water on time, and transplant the onions when they grow to three or four inches. For transplanting, onions should be planted in rows. The rows of onions will depend on the terrain, and the spacing between rows should be regular. This will facilitate soil loading and look beautiful. Especially in the summer, when I stand in the onion field and look around, I see nothing but green. As the local saying goes, "page (xu?) is the line, Shun is the appearance." This is also the "art" creation of the people. People sweat in the fields when they are busy, and wander in them when they are free. They have endless fun and contentment. When the harvest season comes, onion farmers carefully dig the onions all day long, fearing that the onions will be cut off and affect production and sales. The dug onions are moved to the front and back of the house to dry. After drying, they are graded and tied. After tying the handles for a long time, practice makes perfect. Just pick up a few green onions and tie them up, and then weigh them. The weight of each handful of green onions will be almost the same. Then put them neatly in the shade and wait for a price to be sold. Some people have seen Pengyaochuan green onions that are so green, lush and durable, and have tried to plant them in other places. Either the technology or the water and soil, the taste is always not so authentic.