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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.[1][2]

This article may require copy editing for style, grammar, esl creator. (August 2022)

Garlic chive flower sauce

Type	Dip
Place of origin	China
Region or state	Shaanxi Province
Main ingredients	Garlic chive flower

History

The condiment originated in China, where the plant was first cultivated for culinary purposes in the Zhou Dynasty.[3] 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 [zh] (873-954)[4][5] 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

— 杨凝式, 韭花帖

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:[6][7]

It is the first time, and perhaps the only time, that garlic chive flowers made its presence in calligraphy. This piece, named after the flower, have characters intact and is as comprehensible as contemporary language, invoking a sense of familiarity. Though not encyclopedically knownledgable, I have never seen the flower appear in literature, which is unfair for a delicacy so prevalent yet flavorful.

......

Record is not given on how the garlic chives flowers are processed. But it appears that it is accompanied by mutton. [The piece mentioned the sentence] "助其肥羜", in which "羜" is five-month-old lamb, which is not necessarily what Yang had actually eaten, but more likely a allusion from the "既有肥羜" verse in Lumbering, Xiao Ya, Shi Jing. Beijingers cannot part from garlic chive flower sauce when eating instant-cooked mutton. a tradition [I] previously thought to have originated from Mongol or Western minorities, but it appears that it is already existent during the Wudai period. Yang Ningshi lived in Shaanxi, and serving garlic chive flowers alongside mutton is a tradition that started near there also.

Garlic chive flowers in Beijing are grinded and pickled when eaten and somewhat juicy in texture. It is good both as dipping for mutton and as pickle alone.

— Wang Zengqi, 文人与食事：多年父子成兄弟, Chive Flowers

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.[8] 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.[9][10]

Culinary Uses

The condiment can be used as a dipping sauce for boiled mutton,[6] 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. [11][12]

References

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