Chive sauce is made from flowers.

Chive sauce is a traditional condiment mainly produced in northern China. Its main ingredient is chive flowers, not chive seeds. Chive flowers are a spring vegetable that appear light yellow or white when blooming. In the north, people pick fresh chive flowers and then make chive sauce. The process of making chive sauce includes cleaning, chopping, fermentation and seasoning. During the fermentation process, the bacteria in the chive flowers convert the sugar into alcohol and acetic acid, creating the unique sweet and sour taste of the chive flower paste.

Chive flower sauce, also called chive flower sauce, is a delicacy that has been featured on "A Bite of China 2". It tastes most delicious when eaten with mutton. Chive flower sauce is made from pickled chive flowers. It is simple to make and can be kept for a year. It is refreshing and appetizing. There are many ways to make leek sauce, and they vary from place to place. For example, some places add apples, pears, plums and other ingredients, and some places only add grated ginger. High-quality chive sauce is always emerald green in color.

How to choose chive flowers

1. Observe the color: Choose fresh chive flowers. The color should be light yellow or white. Avoid choosing chive flowers that are too bright or have changed color, because These may be spoiled or overripe.

2. Check the texture: High-quality chive flowers should be plump, juicy and soft in texture, and should not be dry or hardened. If the petals of chive flowers are found to be dry, shrunken or black, then these flowers are not suitable for making chive sauce.

3. Smell: High-quality chive flowers should have a fresh fragrance without a pungent or rancid smell. If you find that the chive flowers have a peculiar smell or are not fresh, it is best to choose other higher-quality chive flowers.