Shandong people like to eat green onions, which is related to history, customs and eating habits. Originated in China, it is called summer onion, also called shallot. According to legend, it was discovered by Shennong when he tasted a hundred herbs. It is edible and also a medicinal material. The green onions mentioned now are actually winter onions, also known as shallots, which were first introduced from Shanrong in Shandong.
1, one of Qi Huangong's gains in saving Yanfei Shanrong.
Shanrong is a northern nationality in ancient times, also known as Beirong, and a branch of Xiongnu. Living in the northern part of Hebei today, in the Yanshan jungle, mainly hunting and grazing. History: During the Spring and Autumn Period, the Shanrong people were very strong, and they began to farm while nomadic. Among the crops, "winter onion" and "Rongzhen" were the best, which were loved by all ethnic groups outside the Great Wall. According to the record: "Ronglu, also known as Hudou, grows in the mountains, with a lot of soil in the north, and is the first to ripen among the hundred valleys. Winter onions are now called green onions. "
During the Spring and Autumn Period, the ministries of Shanrong often invaded the Central Plains, which was the main frontier disaster of Yan, Qi and other countries. In 706 BC and 664 BC, Qi fought against Shanrong. In the last World War, Qi Huangong part100000, Guan Zhong and Bao Shuya went out with the army, and defeated Shanrong with the Yanjun * * *. In this battle, two well-known interesting things happened: first, the idiom "an old horse knows the way" was born; The other is that when Yan Junzhuang sent Qi Huangong home triumphantly, he unconsciously entered the border of Qi (now in Cangzhou). Qi Huangong said: "If I am not the son of heaven, the princes will not leave the country. I must not be rude to Yan." I cut Cangzhou to Yan.
For the state of Qi, there was another unexpected harvest in this war, that is, the seedlings of winter onions and beans were obtained. Onion in winter, also known as shallot, was brought back to Shandong by Qi Huangong, and was introduced to various countries in the Spring and Autumn Period after successful trial planting. Because the summer onion originated in China is also called shallot, and the shallot is harvested in winter, with thick white stems and strong strength, it is called "green onion" in the Central Plains countries, and it has been named "Shandong green onion" since its spread. In this regard, Gu Liang Biography records: "Qi defeated Shan Rong, and offered Rong to Qi." "Guanzi" also records that: (Qi Huangong) northern expedition to Shanrong, produced winter onions and Ronglu, and spread the world.
"Sweet" beans are also! There were onions and beans in the Central Plains, which may not have started after Qi Huangong's northern expedition to Shanrong, but it did start after this campaign to spread them and spread them all over the world.
2. The birth and development of Shandong cuisine promotes the custom of eating green onions.
According to Qi Min Yao Shu, there are two kinds of onions, namely, Hu cong, Mu cong and Shan cong. Don't have scallions in February, and don't have scallions in June. Summer scallions are called "small" and winter scallions are called "big", and this kind of scallions has been used in cooking for a long time.
Qi Huangong has a favorite named Yi Ya, who is the most famous chef in the Central Plains. Under his leadership, a large number of excellent chefs have emerged in Qi. At the same time, under the influence of Confucius' concept of food culture and Guanzi's concept of food etiquette, Shandong cuisine was born and developed rapidly.
Shandong cuisine is mainly salty and fresh, and pays attention to the harmony of five flavors. Among them, green onions, ginger and garlic are used to enhance fragrance and taste, and green onions are used in cooking techniques such as frying, frying, grilling and burning. Especially when cooking seafood, green onions have a special spicy taste, which can relieve fishy smell and flavor, and cover up the miscellaneous flavor with strong green onion fragrance. At the same time, in Shandong cuisine, there has been a method of fragrant and sauced onions since ancient times, and onions are used to reconcile and neutralize hundreds of flavors, so people used to call them "harmonious grass". The development of Shandong cuisine has also promoted the popularization of planting and eating green onions among the people.
Green onions are also known as "cabbage". "Bo" refers to the number one and the boss. The ancients used to eat five kinds of vegetables: sunflower, leek, epimedium, onion, among which onion is the highest among the five vegetables, so it is called "cabbage". History: When the ancients ate onions, they only needed to eat scallion and use it as the main dish, not just as a seasoning dish. As the saying goes, "Mix scallion with peas and finely cut Artemisia selengensis", scallion and leek have the same status. From this point of view, there are meals and vegetables in the "pancake roll with green onions" in Shandong. It is simple and quick to solve a meal with a cake and a green onion. It is not difficult to understand why green onions are deeply loved by Shandong people.
In addition, according to the records in Compendium of Materia Medica, onion has 19 kinds of medical effects, such as treating cold, typhoid headache, rheumatic body pain, yang loss, constipation, blood stasis, sore throat, etc. It is a typical representative of the integration of food and medicine. Up to now, boiled water with scallions can catch a cold and so on. Moreover, Shandong people who like to drink alcohol, after drinking, get a plate of green onions dipped in sauce, that is, clear mouth and hangover, why not? When life is difficult, every household can eat a steamed bread with a green onion, that is, the food is full, every family can grow it, everyone can afford it, and the habit of eating Shandong green onions has been passed down to this day.