Liji Scallions

Liji Scallions

Liji Scallions are a geographical indication agricultural product.

　　Liji Scallions are a specialty of Xinzhou District, Wuhan City, Hubei Province.

　　"Liji Scallions" originated during the Hongwu era of the Ming Dynasty and have a long history. According to the 1989 edition of the *Liji Town Annals*, in the first year of the Hongwu reign (1368), Zhu Yuanzhang implemented a series of agricultural development measures to ensure long-term stability, one of which was resettlement, reclaiming wasteland, and cultivating vegetables. The residents in the Liji area of Xinzhou mostly migrated from areas such as Leping and Yugan in Jiangxi, settling along both banks of the Daoshui River. Liji Scallions were also introduced from Jiangxi during that period. According to the 1985 edition of the *Xinzhou County Annals*, the scallions are referred to as a "long-renowned specialty"... Over more than 600 years of historical continuity, Liji Scallions have also fostered a rich array of folk culture and lifestyle habits: during a child’s first birthday "grabbing test," picking up a scallion signifies intelligence; symptoms such as colds, chills, and fevers can be alleviated by consuming scallions; locals serve dishes like scallion-mixed crucian carp and scallion egg fried rice to honored guests as a heartfelt gesture of welcome... With its profound historical background and vibrant cultural expressions, Liji Scallions are imbued with even greater charm.

　　Region:

　　Hubei

　　Applicant:

　　Liji Scallion Planting Association of Xinzhou District, Wuhan City

　　Region:

　　2014

　　Geographical Scope

　　Liji Scallions are produced in the vegetable planting bases of Hetou Village, Liji Village, Dayou Village, Lizhai Village, Zhangji Village, Xugou Village, and Xinhe Village in Liji Subdistrict Office, Xinzhou District, Wuhan City. Liji Subdistrict is located between the Ju and Daoshui river systems in the western part of Xinzhou District, 12.5 kilometers from downtown Xinzhou. It borders the old revolutionary base area of Hong’an County to the north. National Highway 318 runs east-west, while Shichang Highway, Fengchang Highway, and Licen Highway run north-south, connecting to Xinshi Highway, offering significant transportation and locational advantages. The subdistrict governs 43 administrative villages, 2 communities, and 1 agricultural science institute, comprising 396 villager groups, with a total arable land area of 55,492 mu and a population of 62,642. The geographical scope spans between 114°40′—114°47′ east longitude and 30°52′—30°58′ north latitude, with an average elevation of 27.5 meters. The total area is 86 square kilometers, with the Liji Scallion protected area covering 10,000 mu and an annual yield of 45 million kilograms.

　　Product Quality Characteristics

　　1. External Sensory Characteristics: Due to its unique geographical conditions and resource environment, combined with modern pollution-free vegetable cultivation techniques, Liji Scallions feature upright, clustered plants standing 30–35 cm tall. The scallion leaves are hollow and tubular, 23–26 cm long and 0.3–0.4 cm in diameter; the white part is relatively short, 3–5 cm in length, gradually thickening near the root, with inconspicuous bulb swelling; the roots are white, fibrous, and well-developed, 5–7 cm long. They are highly aromatic, tender in texture, soft in mouthfeel, and possess excellent overall characteristics and premium quality. They are an indispensable strongly aromatic condiment in the catering and food processing industries, favored by a wide range of consumers. 2. Internal Quality Indicators: Liji Scallions are rich in nutrients, including: protein ≥1.2%, soluble sugar ≥1.5%, vitamin C ≥120 mg/kg, potassium (K) ≥1000 mg/kg, calcium (Ca) ≥500 mg/kg. 3. Safety Requirements: The production environment of Liji Scallions must comply with the *Pollution-Free Food – Vegetable Production Environment Conditions* (NY5010—2002) standard, and product quality must also meet the *Agricultural Product Quality and Safety – Pollution-Free Vegetable Safety Requirements* (GB18406.1-2001) standard. The use of unregistered or nationally prohibited agricultural inputs is forbidden. Standardized production practices are promoted to ensure the quality and safety of the scallions.