Zizhou Red Onion

Zizhou Red Onion

　　Zizhou Red Onion belongs to the genus Allium in the Liliaceae family. It is a 2–3 year herbaceous plant named for its reddish skin. With thousands of years of growth history in northern Shaanxi, it even has dream interpretations related to red onions from the Zhougong Dream Dictionary. The Zizhou Red Onion is extremely hardy—not only cold-resistant but also drought-tolerant. A local saying goes: “Drought won’t scorch the onion, and famine won’t starve the soldier.” The Zizhou Red Onion grows in mountainous dryland areas, is green, pollution-free, and is a truly authentic semi-wild red onion.

　　Zizhou County is located in the heart of the Loess Plateau in northern Shaanxi, bordering the Mu Us Desert to the northwest. It features deep, loose soil layers, 2,543 annual sunshine hours, an average annual rainfall of 434 mm, and 170 frost-free days per year. This naturally dry, rainy-lacking, and sunny environment is especially suitable for the growth of Zizhou Red Onions. As a result, they grow with thick, long, and robust bulbs, tender and white flesh, a pungent and richly spicy aroma, abundant nutrition, and excellent medicinal properties. A local saying praises it: “Eating Zizhou Red Onions strengthens your body and boosts vitality.”

　　Unlike the white-stemmed onions from central Shaanxi or Shandong that can be eaten raw, Zizhou Red Onions are not just unpalatable raw—even their smell can sting your nostrils. If chopped with a kitchen knife, the sharp spiciness can bring you to tears. Zizhou Red Onions are used only as a “seasoning.” When Zizhou locals cook, red onions are indispensable. Once the oil in the wok is sizzling hot, chopped red onions are tossed in. With a sizzle, smoke rises and a strong fragrance spreads through the kitchen—soon the whole room is filled with the rich scent of onions. As the locals say: “No dish cooked this way can be anything but delicious.”

　　Zizhou people almost never eat a meal without onions: stewed lamb requires onions, dumpling fillings need onions, stir-fried dishes call for them, soups are made with them, and the traditional “Eight Bowls” meal relies on them. Even in everyday home-cooked meals, a small dish of minced scallions is served for flavoring.

　　Onions, with their pungent and warm nature, affect the lung and stomach meridians, helping to invigorate yang and detoxify—thus serving both as food and medicine. The medicinal use of onions dates back to the Spring and Autumn and Warring States periods. For example, Zhuangzi said: “Drink wine and eat onions in spring to invigorate the five organs.” The ancient medical text Medical Forest Compilation states: “Raw onions act externally, soaked onions disperse outward, and cooked onions stay in the center.” Zizhou Red Onions naturally contain a variety of nutrients essential for normal human physiological functions, which can be divided into the following aspects:

　　1. Aromatic Compounds

　　Such as methyl sulfide, thiols, thioethers, and small amounts of citric acid and malic acid, which help protect the digestive tract lining, act as a mild laxative, and have anti-parasitic effects.

　　2. Allicin

　　Allicin is the main component of the volatile oils in red onion bulbs, possessing antibacterial properties. It shows certain therapeutic effects against tuberculosis, dysentery, diphtheria, and wound infections. Crystalline substances isolated from it can kill trichomonads at a dilution of 1:100,000.

　　3. Prostaglandin A

　　Prostaglandin A can dilate blood vessels and reduce blood viscosity, thereby helping to lower blood pressure, increase coronary blood flow, and prevent thrombosis. Both the bulbs and leaves of the red onion contain prostaglandin A. Regular consumption benefits those with high blood pressure, high blood lipids, and cardiovascular diseases.

　　4. Vitamins

　　Each 100 grams of red onion contains 10–20 mg of vitamin C, 60 μg of vitamin B1, 50 μg of vitamin B2, and 4 μg of vitamin A. It can aid in treating night blindness, corneal dryness, and ulcers, promote wound healing, support proper development of teeth and bones, enhance immunity, prevent colds, and has anti-cancer properties.

　　5. Amino Acids

　　The bulbs and leaves of the red onion contain a variety of amino acids, including several “essential amino acids” that the human body cannot synthesize on its own. Experts have measured that each 100 grams of red onion contains 1.3 grams of protein.

　　6. Minerals

　　The bulbs and leaves of the red onion contain various trace elements. Scientific measurements show that each 100 grams of red onion contains 49 mg of calcium, 47 mg of phosphorus, 16 mg of iron, and a relatively high amount of manganese. Thus, red onions are beneficial for fracture healing, preventing anemia, and improving cardiovascular function.

　　7. Other Components

　　Red onions also contain polysaccharides, fatty acids, carotene, and other substances, including essential fatty acids such as linoleic acid, arachidonic acid, and palmitic acid, which can effectively lower cholesterol levels in the blood.

　　All parts of the Zizhou Red Onion can be used medicinally. Its bulb has detoxifying properties and can treat typhoid fever, fever, headaches, abdominal pain, constipation or diarrhea, and dysentery. The leaves help dispel wind, induce sweating, detoxify, and reduce swelling. They can be used for colds, nasal congestion, fever without sweating, stroke, edema, sores, bruises, and when crushed into juice, can disperse blood stasis, detoxify, and expel parasites.

　　Zizhou Red Onion is both a fine vegetable and an excellent medicine. With its tender texture, rich aroma, intense spiciness, and superior medicinal value, it has been regarded as a health food since ancient times. Currently, Zizhou Red Onions are sold in Dingbian, Jingbian, Hengshan, Yuyang, Yan’an, Xi’an, Ningxia, Inner Mongolia, Xinjiang, and Guangzhou, with an expanding consumer base every year. Known as the “king of onions” and even honored as the “imperial onion,” Zizhou Red Onions are deeply loved by consumers.