Lintong Chive Sprouts

Lintong Chive Sprouts

　　  Lintong Chive Sprouts, also known as yellow-tipped chives, are a fine vegetable product for winter markets and are very popular among consumers.

  The cultivation of Lintong Chive Sprouts boasts a long history. As early as the Tang Dynasty, people used the hot spring water from Huaqing Pool to grow chive sprouts in winter. “In winter, the roots are transplanted and hidden in underground ditches, covered with thick dry grass. The warmth makes them grow rapidly, reaching about a foot in height. Sheltered from wind and sunlight, their leaves become tender yellow. These are called chive sprouts and are several times more profitable than ordinary chives.” (from *Nong Shu* by Wang Zhen of the Yuan Dynasty) At the foot of Mount Li, the temperature of the hot spring water reaches up to 43°C and contains various minerals. Local farmers use this hot spring water for irrigation during winter, producing high-quality chive sprouts that are broad in stem and leaf, golden in color, soft in texture, tender and juicy, and delicious in taste. They are supplied to the markets of Lintong and Xi’an, especially around festive seasons. According to the *Supplementary Gazetteer of Shaanxi Province*, which records chives: “These are commonly grown throughout the Qin region, but those from Lintong are especially superior. Their chive sprouts can be harvested in late winter—tender, fat, and flavorful, and are regarded as a local specialty, thanks to the power of the hot springs.” This shows that chive sprouts have long been a well-known specialty of Lintong. Chive sprouts are produced by shading and blanching regular chives, resulting in a short production cycle and high returns. Before liberation, Lintong chive sprout production was mostly concentrated near Huaqing Pool. After liberation, with the advancement of science and technology and improved cultivation techniques, they began to be produced in other areas as well.