Where is the origin of Shandong green onions?

The famous Shandong green onions are produced in Anqiu, Weifang, Zhangqiu, Jinan and Cao Xian.

Taking Zhangqiu as an example, Zhangqiu District has diverse landforms, from south to north, hills, plains and Yellow River beaches in turn. Zhangqiu green onions are mainly produced in the central plain, where the terrain is flat, the soil is fertile and the ecological environment is beautiful.

The soil in the main producing areas of Chinese onion is mainly cinnamon soil. Organic matter content is greater than 1.2%, nitrogen content is 0. 12%, phosphorus content is 0.3%, available phosphorus is greater than 80 mg/kg, and available potassium is greater than 120 mg/kg. The soil layer is deep and loose, suitable for crop growth.

Shandong people have a soft spot for green onions.

The long history and huge output of planting green onions constitute the stable eating habits of Shandong people, which have been passed down from generation to generation on family table dishes and formed the taste system of the whole region.

In addition, the diet of a region is inextricably linked with the local natural environment. Shandong is located in the north temperate zone, with a long cold winter and a short frost-free period. In winter, there are fewer kinds of edible vegetables. Therefore, garlic with strong vitality and easy preservation naturally becomes people's first choice.

Coupled with the dry weather in the north, it is easy to sweat, and the body loses a lot of electrolytes. People often feel "bland and tasteless", so people prefer thick and salty dishes, such as onion and sea cucumber, fried prawns, and nine-turn ileum.