Scallions, lettuce, cabbage, cucumber, leeks, chestnuts and so on.

Scallions are suitable for dipping, the best part of the onion is the white onion, especially in winter, the onion leaves are gradually dried up, the white onion will be longer at any time, when the white onion used for dipping sauce to eat, not only will not be spicy, and even with a hint of sweetness, but also play a role in the role of unctuousness.

Lettuce: Usually when you eat a burger or eat barbecue meat will add lettuce. Lettuce dip is also good, fresh lettuce rinsed and dipped in meat sauce, with onions, is an authentic dip.

Expanded Information:

Note:

Scallion dipping sauces are mostly widely used in the northern regions of China, especially in Shandong Province. In Shandong Province to do soybean sauce generally in the spring. The first soybean tap water soak through, put into the shade of the hair alcohol, until the soybean covered with hair, it will be crushed with a water millstone and salt, so Shandong Province, soybean paste for salty, unlike some areas is sweet and spicy sauce. But the freshly polished soybean paste is light yellow in color and tastes like raw soybeans.

The next step is to put into the sunlight to the sun, the upper layer of the sun in the natural light of the efficacy, will gradually become dark brown, and ultimately become a white sauce (oil) color. At this moment, the raw flavor of soybeans is removed, and you can eat it. After that, the whole pot of sauce is made by rolling it continuously. Put it in a pickle jar and seal it, and you can eat it for a long time. The raw materials and the whole process of making the sauce are purely natural.

Baidu Encyclopedia - Dipping vegetables