Ciboulette chinoise

Sulfur on sulfur in thirty seconds of wok heat. Two ingredients.

Sweet shellfish needs a green allium sharp enough to be noticed.

Fatty mince and flat green leaf, the default dumpling filling.

Salt and glutamate over a leaf that supplies all the pungency.

Roasted fat clings to the flat blade and carries it further.

Blank curd takes the garlic note because it contributes nothing.

Fermented heat under a raw green cut, fried thin in a pancake.

Fat plus capsaicin, and the leaf keeps it from tasting only hot.

Chewy and sweet under an allium that survives high heat.

Salted funk and green garlic, no dairy and no cooked onion needed.

Fermented soy depth under a raw leaf that cuts straight through it.

Guangdong instinct: flat allium against iodine, nothing in between.