Zhengning Chinese Leeks

Zhengning Chinese Leeks

Zhengning Chinese Leeks are a protected geographical indication product.

Zhengning Chinese Leeks are an agricultural geographical indication product.

　　The tribal settlement of the Yellow Emperor, the cultural progenitor of the Chinese people, was originally located in the Ziwuling Mountains east of Zhengning. The Records of the Grand Historian: Annals of the Five Emperors states, “The Yellow Emperor passed away and was buried on Mount Qiao.” The Geographical Records of the Book of Han notes, “Mount Qiao is situated in Yangzhou County of Shangjun Commandery in the upper reaches of the River, where the tomb of the Yellow Emperor lies.” The Comprehensive Gazetteer records, “The Mausoleum of the Yellow Emperor is located eighty li east of Luochuan County in Ningzhou, within the Ziwuling Mountains.” Therefore, the fact that the Yellow Emperor was active in the Ziwuling Mountains of Zhengning and buried on Mount Qiao of these mountains is sufficient evidence that his contribution to teaching farming originated in Zhengning, meaning the agricultural life of Zhengning people likely began earliest. Leeks have a long cultivation history in Zhengning. Although detailed records are scarce, based on traditional dishes, their planting likely dates back as far as the Zhou and Qin dynasties, and at minimum to the Qin and Han periods. During the Yiqu Rong era, crops such as millet and beans were already grown in Zhengning, and fried flour was considered a delicacy. According to the Gansu Fu Zhi (Gansu Gazetteer), during the Qin and Han dynasties, steamed buns and various noodle dishes were already prevalent. Following the local customs of Zhengning and the Ziwuling area, wherever noodles are served, condiments such as salt, chili, and stir-fried seasonings (like leeks or chives) are also present. Pickled vegetables were already made during the Zhou and Qin periods—these were a preferred vegetable among Zhengning locals, a remnant of ancient people’s habit of storing winter vegetables. Pickled vegetables included leek, Chinese cabbage, cabbage (kale), radish, garlic, and chili, but there is no record of pickled leeks. However, judging from the cultivation of these plants, leeks were certainly grown, as they were not typically pickled but rather dried or used as flavoring. In all kinds of banquets across Zhengning, although there is an abundance of rich dishes, there are always several plates of pickles. Whenever noodles are served, there are always a few side plates of salt, chili, leeks, or stir-fried vegetables. Needless to say, pork, chicken, and fish dishes always require leeks as an auxiliary ingredient in cooking. Raw vegetables: originating from the gathering lifestyle of tribal society, they are eaten uncooked. In the Ming Dynasty, summer dishes featuring raw sliced radish, chili, and leeks were known as the “Three Kings.” Dishes such as leeks dipped in sauce and diced tofu with scallions were already common at banquets. During the Song Dynasty, Fan Zhongyan, while stationed at Huachi defending against the Western Xia, praised leeks in his poem Su Mu Zhe: “On the Lingwu Terrace, along the Xiao Pass road, the cold wind howls, sorrowfully bidding farewell in Qingzhou. At the Baling Ferry, we just missed each other; at Yue Tower Pass, we never had the chance to meet. At Jiangzhou City, on the White Path, we met in the ancient town, drinking wine and getting drunk together. With the onions from Gonghe River, we poached perch, blending the flavors of southern and northern fish, to comfort our old tears.” Leeks are not only an indispensable seasoning and standalone dish in daily life, but the ancients also incorporated them into weddings, funerals, and traditional Chinese medicine. In marriage customs, the bride’s parents would give her a few leeks and a plate of red dates. Leeks symbolize lifelong wisdom, while red dates suggest early fertility and the birth of noble sons. In funeral rites, the deceased holds a leek in one hand and a steamed bun in the other, symbolizing the children’s message to the departed: that they will not go hungry on their journey to the underworld, as they carry dry provisions. In medicine, people use leeks and ginger to make soup for treating colds, and leek roots combined with other herbs to treat children’s indigestion. Leeks have a wide range of uses in traditional Chinese medicine, mainly for invigorating the spleen, lungs, and senses. In daily life, people often use leeks to praise others—such as referring to a graceful maiden as having a slender figure “as delicate as a leek root.”

　　“Zhengning Chinese Leeks” are a specialty of Zhengning County, Qingyang City, Gansu Province. Their characteristics include: long, tender, white stems; rich nutrition; high levels of protein, vitamins, and various inorganic salts such as sulfur, phosphorus, and iron. They are renowned both within and outside the province for their ability to float in soups without sinking, strong fragrance, and excellent storage and transport durability. They are an outstanding condiment highly favored by consumers. The main varieties are San Ye Qi, Ye Fu No. 1, and Zhonghua Ju Cong. In 2004, it received “National Green Food Certification,” the “Gonghe” brand leeks obtained national green food certification trademark registration, and won the Gold Award at the Western Trade Fair.

　　The white stem (false stem) of Zhengning Chinese Leeks is fine-textured, tender, snow-white, rich in nutrients, spicy and fragrant, resistant to bolting and tillering, and durable for storage and transport. It extends availability and can be eaten fresh or raw.

　　Chinese leeks are rich in sugars, proteins, minerals, vitamin C, and carotene, making them a highly nutritious vegetable. The tissue of leeks contains white oily liquid—allyl sulfide ((CH2CHCH2)2S)—and allicin. They help stimulate appetite, aid digestion, and are excellent for eliminating fishy odors. Traditional Chinese medicine has long extracted preparations from leeks, garlic, and chives to prevent and treat many diseases. Leeks have strong antibacterial properties, and are also effective for promoting lactation, diuresis, and treating constipation.

　　Geographic Scope

　　Zhengning County is located in the southeastern part of Qingyang City, at the western foot of the Ziwuling Mountains. It borders Huangling County in Shaanxi Province to the east across the Ziwuling Mountains, neighbors Xunyi County to the south and Bin County to the southwest, borders Changwu County to the west across the Jing River, and adjoins Ning County within the same province to the north. Its geographical coordinates lie between 107°56′20″ to 108°38′08″ east longitude and 35°14′40″ to 35°36′18″ north latitude. The terrain is higher in the east and lower in the west, wider in the east and narrower in the west, roughly triangular in shape, with a total area of 1,319.5 square kilometers. The designated protected production area of Zhengning Chinese Leeks includes 58 administrative villages across 10 towns in Zhengning County: Gonghe Town, Zhoujia Township, Yulinzi Town, Yongzheng Township, Shanhe Town, Xipo Township, Yonghe Town, Qutou Township, Wuqingyuan Township, and Sanjia Township. The protected area is mainly mountainous, covering 4,000 hectares, with a current production area of 2,000 hectares and an annual total output of 45,000 tons.

　　Product Quality Characteristics

　　(1) External Sensory Characteristics: Zhengning Chinese Leeks have straight, long white stems, a spicy and crisp flavor, do not become mushy after prolonged cooking, do not dry out after prolonged storage, and float without sinking in soups. The average plant height is 150 cm, with a white stem length of 50 cm and diameter of 2–3 cm. Individual plant weight is about 0.5 kg; high-yield plants can weigh up to 1.5 kg, with a height of 200 cm, white stem length of 60 cm, and bright green leaves that are crisp and tender, breaking easily when dropped and leaving no stringiness when chewed—offering excellent quality. (2) Internal Quality Indicators: Zhengning Chinese Leeks, historically also known as Cai Bai, Lu Tai, and Shi Cao, have over 1,000 years of cultivation history. They are rich in sugary syrup, protein, minerals, and multiple vitamins, offering high nutritional value. The tissue of Zhengning Chinese Leeks contains white oily liquid—allyl sulfide—and leekin, which help stimulate appetite and improve digestion. Additionally, extracts from leeks are used in medicine to prevent and treat many conditions, including promoting lactation, diuresis, and treating constipation. (3) Safety Requirements: The production and management of Zhengning Chinese Leeks strictly follow the Food Safety Law of the People’s Republic of China. Production adheres to the Gansu local standard “Zhengning Chinese Leeks Production Technical Operation Procedures”; inspections follow the Gansu local standard “Agricultural Product Inspection Procedures”; and quality must meet the requirements of the Gansu local standard “Gansu Agricultural Product Quality Standards.”