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Onion, also known as cong-tou or yuan-cong in China, was brought into China and Taiwan for cultivation only in the early 20th century. The cultivation areas in Southern Taiwan include the Hengchun Peninsula and Kaohsiung’s Linyuan. Due to onion’s pungent flavor, it easily brings tears to people’s eyes when cutting them and this also makes the flavor of onion unforgettable.
Onion has high nutritional values and is delicious when eaten raw or cooked. There is a wide variety of recipes, with signature dishes such as onion salad, fried rice noodles with onion, onion omelet, etc. Having gone through the drying process, onions can be stored at room temperature for 1 to 2 months. Due to the characteristics of the soil and careful attention paid by the farmers, Linyuan’s onions are renowned for their sweetness and juiciness.