Thirty Family Scallion Onion [Liaoning Lingyuan Specialty]

What is Thirty Family Scallion Scallion? Authentic Liaoning Lingyuan specialty: Thirty Family Scallion Scallion

Summary:Do you want to know what Thirty Family Scallion Scallion is? This article is a detailed introduction toLiaoning Lingyuan specialty - Thirty Family Scallion Onion. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Thirty Family Scallion Onion. The full text takes about 7 minutes to read, mainly including the basic introduction of Thirty Family Scallion Onion and its nutritional value? What are the product characteristics of the Thirty Family Scallion Onion? The production method of Thirty Family Scallion and Scallion.

Basic introduction of Sanjiazi Scallion Onion

Sanjiazi Scallion Onion, a geographical indication product in China. Specialty products from Sanjiazi Town, Lingyuan City, Liaoning Province. The Qinglong River Basin in the southern part of Lingyuan City is the largest provincial-level natural ecological reserve in Liaoning Province, with abundant water and lush grass, which is very suitable for crop growth. There has been a thousand year history of planting scallions in the Tazigou area of the protected area since ancient times. Later, after 300 years of targeted selection by thirty hardworking farmers, including mother plant harvesting, large ridges, deep ditches, and multiple high-level training, excellent local new varieties were finally selected and bred. Due to its long white color, thick and compact false stem, resembling a wooden stick, delicate and tender taste, sweet and slightly spicy taste, and strong aroma, the false bulb is easy to spread out after being cut vertically, forming a scaly shape. Therefore, it is commonly referred to as "scaly stick onion". Because this variety was cultivated by hardworking farmers from the Thirty Families, it not only has a good taste, but also is cold resistant and resistant to storage and transportation, hence the name Thirty Families Scallion Onion.

The history of planting scallions in Sanshijiazi Town, Lingyuan City, Liaoning Province is very long. It was named Thirty Family Sons because the Qing army left thirty families of Eight Banners descendants in the area when they first entered the pass. There has been a tradition of planting scallions in the local area since ancient times, but at that time, due to limitations in production skills, transportation, and other conditions, the planting area of scallions in Thirty Families was very small and the yield was very low. Until the 50th year of the Kangxi reign (1711 AD), Emperor Kangxi went to Shengjing (now Shenyang) to pay respects to his ancestors' tomb and made a private visit along the mountain road to the Thirty Families. Seeing the outstanding people and beautiful scenery of the Thirty Families, he ordered the troops to station in the Thirty Families and built the Chengxi Temple in the center of the town. When building a temple on enclosed land, it was necessary to remove a vegetable garden. Emperor Kangxi saw this lush green vegetable and asked his followers what crop it was. The local official replied that the Thirty Family Scallions and Scallions were ready to eat. Kangxi said: It's not easy for the people to grow it. When I tasted it, I found it sweet and slightly spicy, with a unique taste that greatly increased my appetite. Therefore, every meal was accompanied by the Thirty Family Scallion Onion. Even when driving back to Beijing from Thirty Family Scallion Onion, I didn't want any local specialties and only prepared a cart of Thirty Family Scallion Onion. Being recognized by the emperor, the Thirty Families' Scallions and Scallions gained fame in the court and were highly sought after by courtiers, even to the point of 'one or two silver coins per onion'. So the local people gradually increased the planting area. By 1988, the area of Thirty Family Scallion had expanded to 18200 acres. Even though the government had focused on greenhouse vegetable cultivation in recent years, the planting area of Thirty Family Scallion has never decreased. Nowadays, the Thirty Family Scallion Scallions are exported to Liaoning, Hebei, Mongolia, and Tianjin, and are well-known throughout the country.

What is the nutritional value of Sanjiazi Scallion Scallion?

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Scallion has the effects of promoting lung yang, sweating and relieving symptoms, promoting lactation and stopping bleeding, and treating pain and injuries. It is used for diseases such as dysentery, abdominal pain, arthritis, constipation, etc. Scallions have a unique spicy taste, derived from the volatile sulfide allicin, which can stimulate saliva and gastric juice secretion and enhance appetite. The malic acid and phosphate sugar contained in scallions can stimulate nerves, improve circulation, and clear heat. Eating scallions regularly can reduce the accumulation of cholesterol on the blood vessel wall.

What are the product characteristics of the Thirty Family Scallion Scallion?

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1. Sensory characteristics: Scallion white is dense and compact, with a crisp and tender texture, a light spicy taste, and easy to disperse when cut vertically.

2. Physical and chemical indicators: Scallion white length ≥ 50cm, false stem thickness ≥ 2.5cm, moisture ≤ 86.0%, soluble sugar ≥ 10.0%

Method for making Thirty Family Scallion Scallion

1 Nursery: Spring sowing and autumn sowing, with a seed weight of 1.3 to 1.5kg per acre.

2. Planting: When the seedling height is 30 to 40cm, with 6 to 7 leaves and a stem diameter of 1.0 to 1.5cm, plant from mid May to early June. The planting density is ≤ 240000 plants per hectare.

3. Fertilization: Apply high-quality organic fertilizer ≥ 60m3/hectare.

4. Soil cultivation: Starting from early August, soil cultivation will be carried out in three stages, every half month, with a soil cultivation height of ≥ 45cm.

5. Environmental and safety requirements: The use of pesticides, fertilizers, etc. must comply with relevant national regulations and must not pollute the environment. Harvesting will begin in mid to early October, and after 2 to 3 days of drying on the ground, it will be graded and bundled.