Malong shallots

Malong shallots

　　Shallots are underground bulbs of plants in the lily family. Mature shallots are large, plump, clean white and translucent, with a pungent, tender, and sticky texture. They are rich in nutrients such as sugar, protein, calcium, phosphorus, iron, carotene, and vitamin C, making them excellent as both a cooking condiment and a side dish. Dried shallots can be used medicinally to aid digestion, reduce phlegm, and treat chronic gastritis. According to the “Shennong’s Classic of Materia Medica,” shallots “heal wounds, promote lightness in the body without hunger, delay aging,” and “treat Shaoyin disease with rebellious qi, diarrhea, chest pain, promote qi flow, disperse blood, and calm the fetus.” Such a delicious and therapeutic item is truly rare in the world.

　　The history of shallot cultivation in Malong spans two to three hundred years, with abundant production in areas such as Tongquan and Yuewang. The traditional variety has an elongated shape with a small tail resembling a chicken leg, commonly known as long shallots, characterized by crisp and tender fibers and a pleasant mouthfeel. Later, a spherical variety was introduced, which is notable for not falling apart when pickled and having an attractive cut surface. Shallots thrive in moist and fertile conditions and are generally planted in shady, damp chicken manure soil. They are sown in autumn each year and harvested in autumn the following year, with a growth cycle of around 300 days. As long as sufficient base fertilizer is applied, only one or two weedings are needed during the period, yielding several thousand kilograms per mu—an input-light crop with high economic returns.

　　In Malong, the ways of eating shallots are also quite distinctive. Fresh ones can be sliced or shredded and stir-fried with meat, offering a unique flavor. More commonly, they are used for pickling. The large, white ones can be pickled into various flavors—sour, sweet, or spicy—according to personal preference. Not only do they have a crystal-clear, bright appearance, but they also emit an enticing aroma that makes one salivate just from the smell. The slightly lower-quality ones are mixed with chili peppers, chopped, and pickled into spicy shallot relish, all of which are great appetizers, side dishes, and digestive aids.

　　In recent years, Malong Jinglong Food Co., Ltd., established on the foundation of the former Malong County Non-Staple Food Processing Factory, has made full use of this local resource in Malong. By combining traditional craftsmanship with modern technology, the company has developed a series of shallot-based food products led by sweet shallots, sweet-spicy shallots, fresh chili sauce, and oil fermented black beans under the “Jingjing Brand.” These products were awarded the title of Regional Premium in 1987, Provincial Premium in 1989, Silver Award at the “China Kunming Science and Technology Achievement Expo” in 1995, and the Excellent Project Award at the “China Spark Program Implementation Ten-Year Celebration and ‘Eighth Five-Year Plan’ Agricultural Science and Technology Achievement Expo” in 1997. In 1997, they were also granted an International Gold Award by the International Honor Joint Evaluation Committee. Shallot development has been listed as a key project in Malong County’s “Ninth Five-Year Plan,” becoming one of the county’s six pillar industries. It has also been included in the “Provincial 1996 Spark Program,” the “Municipal 18 Projects,” and the “Ninth Five-Year Plan” follow-up local financial revenue construction projects. Currently, the company’s annual production capacity has reached 5,000 tons.

　　With industrialized production achieved, Malong shallots now come in a range of packaged forms, including “Memory Gift Boxes” and tin can packaging suitable for long-distance transport. A marketing network covering air, sea, road, and rail transportation has been established. These products have not only secured a firm foothold in the domestic market, but some have also been exported to countries such as Japan and South Korea, truly opening up the market's appetite through quality and service.

　　There was a time when shallots were merely an inconspicuous household vegetable in ordinary farming families, lacking both an attractive appearance and much grandeur in connotation. Today, the humble shallot has grown into an industry, flowing through markets into countless households, appearing on the dining tables of hotels and restaurants in many renowned cities, and enriching people’s diverse lives.