Laiwu Chicken Leg Onion is a native product of Shandong Province, which is one of the famous "Laiwu Three Spices" and a unique and high-quality local variety among many Chinese onion varieties. Laiwu has a long history of planting chicken legs and onions, and there are records of onions in Jiajing Laiwu County Records and Laiwu County Local Records. In 196, the National Conference on Production Planning of Ginger, Garlic and Onions was held in Laiwu. Laiwu Chicken Leg Onion was registered by the national mark of origin in 23, and was listed as a protected product of agricultural products geographical indications registered by the Ministry of Agriculture in 213. The geographical protection scope covers 13 towns (street offices) such as Niuquan, Gaozhuang, Xueye, Lixin and Yanzhuang, with a total area of 5, mu. The onion plant of drumstick is short and stout, with a plant height of 6-7 cm and a scallion length of 26-3 cm. Its base is obviously enlarged, tapering upward and slightly curved, which looks like a drumstick, hence its name. Laiwu chicken leg onion has strong adaptability, drought resistance, barren resistance, cold resistance, heat resistance, pest resistance, storage resistance, strong vitality, and there is a saying that "the roots and dead leaves are too anxious to die." Chicken leg and onion are spicy and spicy, which can be eaten raw and fried. It is especially good as a common seasoning for raw, cooked, meat and vegetarian dishes. It is suitable for both the main and auxiliary dishes. It is said that "if you eat Shandong cuisine, Caicai will never leave Laiwu onion".
Chicken leg onion, named for its thick scallion, looks like a chicken leg. Laicheng District and Gangcheng District of Laiwu City are widely planted.
Onion is a biennial herb in Liliaceae. Vegetative growth is completed in the first year, and reproductive growth is completed in the second year. Its edible parts are bulbs and tender leaves. The characteristics are: easy cultivation, less pests and diseases. Strong adaptability, short plant, generally about 25 cm, onion white about 13 cm long, onion diameter about 2 cm thick. The scallion is tightly rolled and firm, and the meat is tender, crisp and spicy. If you smell it, it will make people cry. When you cut the scales with a knife, it will dry automatically. If you are resistant to storage, your taste will not decrease. It is a good seasoning for cooking.
Laiwu chicken leg onion is one of the three spicy foods in Laiwu. It is white and thick, thin on the top and thick on the bottom, and looks like a chicken leg. Its texture is tender, spicy, storage-resistant, and the taste remains unchanged all year round.
Laiwu chicken leg onion has a long history of more than two thousand years, and there is an ancient legend about its origin. It is said that when the Great Wall of Qi was built, the civilian workers recruited from all over the country did not have enough to eat and clothes, lacked medical care and medicine, and suffered heavy labor, resulting in countless deaths and injuries. Once, a civilian worker went down the mountain to carry materials, hungry and thirsty, and drank water by the stream. Suddenly, he found a strange wild vegetable and used it to satisfy his hunger. This kind of wild vegetable is crisp and slightly pungent in the mouth, delicious and refreshing, and when it enters the abdomen, it feels ventilated up and down, suddenly powerful. As a result, this civilian worker often eats it and his body is getting stronger and stronger. When others get sick, infect plague or even die, he is still healthy. After the completion of the Great Wall of Qi, civilian workers collected several plants, returned to their hometown, carefully cultivated them, and distributed them to all the neighbors for cultivation, and named them "green onions" (the legend is the evolution of mountain onions), which is the origin of Laiwu chicken legs and green onions.
Laiwu chicken leg and onion are cultivated all over the country, with high yield and good quality in Niuquan, Shengjing and Fangxia. In 196, the planning meeting of ginger, onion and garlic in eight provinces and two cities was held in Laiwu city. Participants made a special trip to Niuquan to visit the production of chicken leg and onion and gave high praise. Since then, other provinces and cities have
visited Laiwu many times to buy onion seeds and onions. Since 1983, purification and rejuvenation experiments have been carried out in Niuquan, Shengjing and other places, which have improved the < P > yield and quality of onion. In recent years, the annual planting area of chicken leg onion in Laiwu city is about 1 thousand mu, and the total output in 1987 was 2 million kg. In addition to being sold in Shandong province,
it is also exported to Henan, Jiangsu, Hebei and Northeast China.
geographical scope
the geographical protection scope of Laiwu chicken leg onion is in Laiwu city, Shandong province. Geographical location is 117 19'-117 58' in the east, and 36 2'-36 33' in the north latitude, mainly involving 13 towns (Niuquan, Fangxia, Gaozhuang, Yangzhuang, Zhaili, Yangli, Dawangzhuang, Xueye, Tea, Miaoshan, Xinzhuang, Lixin and Yanzhuang)
product quality characteristics
1. External morphological characteristics: Laiwu chicken leg and onion, white and thick, thin on the top and thick on the bottom, like a chicken leg. The plant of chicken leg onion is short and stout, with a plant height of 6 cm ~ 7 cm and a spreading degree of about 2cm. There are 5 functional leaves, which are green, tubular, thick and short, slightly curved, with sharp tips and closely arranged, and the leaves are waxy powder. The scallion part is short, 26 cm ~ 3 cm long, and its base is obviously enlarged, tapering upward and slightly curved, resembling a chicken leg, hence the name. The weight per plant is 15g～2g. Laiwu chicken leg onion has strong adaptability, drought resistance, barren resistance, cold resistance, heat resistance and pest resistance. Moderate moisture content, storage resistance, strong vitality, there is a saying that "the roots and dead leaves are too anxious to die." 2. Internal quality standard: the chicken legs are white and crisp, with strong spicy taste, which is most suitable for cooked food. Every hundred grams of scallion contains vitamin c≥14.5mg/1g, dry matter ≥6.5%, total sugar ≥4.%, calcium ≥5mg/1g and phosphorus ≥ 35mg/1g. Rich in nutrition, spicy and fragrant. 3. Quality control standard: 3.1. Sensory standard: The chicken leg and onion are required to be free from rot, freezing injury, plant diseases and insect pests and mechanical injuries, and the uniformity of products with the same specifications is over 9%. 3.2. The quality standard of chicken leg and onion must meet the national green food standard of onion and garlic vegetables: the export products shall be tested according to the requirements of the importing country. According to the Regulations of the People's Republic of China on Pesticide Management, highly toxic and highly toxic pesticides shall not be used in the production of chicken legs and onions, and shall not be detected. When the chicken leg onion producers are tested, they should report the types of pesticides used to the relevant testing departments. Refusing to report, concealing or making a false report, its products are regarded as unqualified products.