Leeks from Wangli

Leeks from Wangli

　　Wangli is renowned for its leeks. The leeks from Wangli are tender, delicious, and sweet, tasting notably better than those from other regions. This is attributed to the local soil quality. Eating more leeks can nourish the skin, enhance one's complexion, and make a person look even more beautiful. The roots of the leeks also serve as an effective medicine for reducing inflammation and swelling. Wangli is located in a mountainous area at an elevation of 702 meters, featuring a mild climate, abundant rainfall, and soil that is predominantly yellow loam—loose, crumbly, fertile, and slightly acidic to neutral in pH. It provides an ideal natural environment for leek growth. Leeks have a very high survival rate; simply digging them up, dividing the shoots, and transplanting them will lead to rapid propagation. Leeks are perennial plants. Even after being cut, they regrow continuously, making them an endlessly available fresh vegetable. There are many ways to prepare leeks: they can be boiled in clear soup, but should not be overcooked. Once the water boils, they’re ready. This method yields crisp, fragrant, and slightly sweet leeks. Alternatively, you can grill the leeks over a fire, rinse them in cold water, chop them, then mix with chili, ginger, salt, and MSG for an especially tasty dish. You can also finely chop leeks and stir-fry them with eggs, or mix them into fish dishes or cold salads, which enhances their flavor and stimulates the appetite. Every household in Wangli’s Dong villages grows leeks. Every spring, leeks flood the market, selling briskly. Many families earn substantial income from leek farming.