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This article is about a plant with the Japanese name Rakkyō. For the film series, see Kara no Kyōkai.
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Allium chinense (also known as Chinese onion, Chinese scallion, glittering chive, Japanese scallion, Kiangsi scallion, and Oriental onion) is an edible species of Allium, native to tát Trung Quốc, and cultivated in many other countries. Its close relatives include the onion, shallot, leek, chive, and garlic.
Allium chinense is native to tát Trung Quốc (in Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hainan, Henan, Hubei, Hunan, Jiangxi, and Zhejiang provinces). It is naturalized in other parts of Asia as well as in North America.
Owing to tát its very mild and "fresh" taste, A. chinense is often pickled and served as a side dish in nhật bản and Vietnam to tát balance the stronger flavor of some other component in a meal. For example, in Japanese cuisine, it is eaten as a garnish on Japanese curry.
In Vietnam, pickled A. chinense, known as củ kiệu, is often served during Tết (Lunar New Year).
In Japanese, it is known as rakkyō (辣韮 or 薤). Glass bottles of white rakkyō bulb pickles are sold in Asian supermarkets in North America.
Allium chinense is used as a folk medicine in tonics to tát help the intestines, and as a stomachic.
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- Allium tuberosum, also known as garlic chives – Species of onion native to tát southwestern parts of the Chinese province of Shanxi
- Pickled onion – Onions pickled in a solution of vinegar or salt
- Botanical drawing of Allium chinense at Tropicos.org
- "Allium chinense". Plants for a Future.
- "Allium splendens". Plants for a Future.