Garlic chive flower sauce facts for kids
| Type | Dip |
|---|---|
| Place of origin | China |
| Region or state | Shaanxi Province |
| Main ingredients | Garlic chive flower |
Garlic chive flower sauce (Chinese: 韭花酱) is a condiment made by fermenting flowers of the Allium tuberosum. The condiment is used in Chinese cuisine (espically Northwest Chinese cuisine) as a dip for its fragrant, savoury, and salty attributes. The Chinese use this flower in ways similar to how the Europeans did, namely by savouring the flower's aroma and mild garlic flavor.
History
The condiment originated in China, where the plant was first cultivated for culinary purposes in the Zhou Dynasty. Written records for the usage of this condiment as a dipping sauce for mutton exist from the Qing period, but the use of the flower of garlic chives for similar purposes has a longer history, dating back to the 8th or 9th century AD.
In the Jiuhua Tie, the fifth most important piece of Chinese calligraphy in Semi-cursive script, Yang Ningshi (873-954) recorded garlic chive flower's use to enhance flavors of mutton: "At the start of autumn, the chive flowers begin to become flavorful and can be used to enhance lamb flavors. This is a true delicacy that, apart from satiating hunger, gave a memorable experience."
当一叶报秋之初，乃韭花逞味之始，助其肥羜，实谓珍羞，充腹之馀，铭肌载切
The comtemptorary Chinese writer Wang Zengqi described the custom of making garlic chive flower sauce, which he commentated highly upon, in northern Chinese households and indicated that the origin of the sauce is in Northwest China. He also analyzed the aforementioned calligraphy piece in the perspective of a fellow writer and epicure. Presented below is a excerpt from an essay in the book discussing the usage of said flower, undergone a crude translation by myself:
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Preparation
The condiment is made by fermenting grounded flowers of garlic chives in salt, sesame oil, and spices including Sichuan pepper, ginger, and garlic. After it is made, it can be stored for up to a year. Different regions may vary in preference on production methods and the inclusion/exclusion of certain spices, but pickling a combination of predominant chive flowers and supplementary spices is common.
Culinary Uses
The condiment can be used as a dipping sauce for boiled mutton, and can also be a composite material for the dipping sauce of Chinese hot pot. It is used in small quantities and usually mixed with sesame paste or rice vinegar, among many others, to avoid an overwhelmingly salty taste.
