The technique known as kào, or braising, is a cooking method where ingredients are first pan-fried, then simmered with a small amount of broth. In Shandong cuisine, dishes such as dry-braised big shrimp and garlic-braised small yellow croaker utilize this technique.
Now, since they were preparing a scallion-braised dish, green onions were naturally indispensable.
In China, when it came to eating green onions, everyone immediately thought of the land of Qi and Lu. Not only were the large scallions grown there considered the best in the country, but the locals also had a voracious appetite for them; children there might even gnaw on large scallions as if they were sugarcane.
