Scallions are mostly produced in the south, scallions are quite southern characteristics: small as thread, tender and smooth. Parsnip is like a small family, quietly supporting a variety of dishes, mixed with tofu, with soup, under the noodles, usually raw or mixed with gazpacho with. There is a saying that "the more you eat, the stronger you get".

Scallions to the north, mostly used for frying and cooking, Shandong onions, for example: thick skin and leaf fat, some of the length of a meter, weighing two or three pounds, scallion popping waist, scallion steak lamb, scallions burned sea cucumber and so on. Scallions, mainly white onion for hot dishes and seasonings. Cut into sections can be cooked onion crispy fish, onion roasted hoof tendons and other dishes; cut into particles can be used for Kung Pao chicken and other dishes such as seasoning. In addition, the white onion can also be cut into bloom onion, for barbecue, soup, cold dishes used.