If it is Sichuan kimchi, it is actually a variety of onions. It is the root - the onion part is larger than the average onion. In Sichuan dialect, it is jiaotou (sound), the size of a finger, tender, white and crisp. It is not the Liliaceae plant, nor is it the medicinal herb Gengene. The overall appearance is similar to that of onions and chives, and the taste is also the same. After making kimchi, it is crispy and refreshing, unlike onions that rot easily and garlic smells bad. It is also rich in nutrients, but it is easy to get angry. If you eat too much, your eyes will blur, but it is better than shallots, onions, and garlic. It is not advisable to eat too much kimchi. It would be a good choice to adjust the taste every day.