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Cedric, you love to cook, right?
You know me well.
So when somebody mentions Taiwanese food to you, what
ingredients do you think of?
Dry radish, salty duck eggs, tofu in all its forms
and last but not least, spring onions.
And that’s why we’re in Sanxing, Yilan today, home
of some of the tastiest scallions in Taiwan.
Tastiest, you say? I want to see that for myself.
Good job. Then what you do is you take one of the
stalks, pull it apart, clean off the old roots like
so, and you stick it back into the ground.
You mean it will keep growing?
Yeah, after three months, this one stalk will turn
into this entire bunch.
So why is Yilan so famous for green onions?
Sanxing spring onions are especially crispy and especially
And why is that?
It’s because of the climate here.
And I’ve noticed that they grow on mounds of dirt,
so what's the story there?
You see how there is a white part to the scallion
beneath the green? This white part is in the dirt,
and it's because of the lack of sun that they’re so
Ah, I understand. The white part is my favorite, it’s
so much more intense and full of flavor.
Intense is the word. Do you think we have enough scallions
for our scallion pancakes?
I think we do.
We have the scallions, a little bit of salt, white
pepper and that’s it.
Picking scallions was fun, wasn’t it?
It was a blast. But what I loved the most is to be
here in Yilan, in Sanxing where the nature is so beautiful.
We have one mountain on one side, another mountain
on the other side, a river running through it. This
is like heaven.
Definitely. If you want the best scallions in Taiwan…
That’s in Sanxing where you find them. And so you
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