藠頭在盤子睡覺，這時雞蛋很好奇低問“你是大蔥頭嗎？”藠頭一臉詫異，我不是蔥頭，我是藠頭（jiào tou ），你以前沒有見過吧，雞蛋說是的，我見過紅紅的番茄，也見過可愛的青椒，就是沒有見過你，藠頭說那我來個自我介紹，我是多年生草本百合科植物的地下鱗莖，葉細長，開紫色小花，嫩葉也可食用。
Allium chinense was sleeping on the plate when the egg asked curiously, "are you onion?" Allium chinense was surprised. I am not Allium chinense, I am jiào tou. haven't you seen it before? eggs said yes, I have seen red tomatoes and lovely green peppers, but I haven't seen you. Allium chinense said that I would like to introduce myself. I am an underground bulb of perennial herb Liliaceae, with slender leaves, small purple flowers and edible tender leaves.
我成熟後個大肥厚，潔白晶瑩，辛香嫩糯，含有糖、蛋白質、鈣、磷、氨基酸、可溶性糖、礦物質 以有胡蘿蔔素、維生素C等營養物質, 兼具一定的食療與保健作用，被譽為“菜中靈芝”，這些你不知道吧。
After I mature, I am big and plump, white and crystal-clear, spicy, tender and waxy. It contains sugar, protein, calcium, phosphorus, amino acids, soluble sugar, minerals, carotene, vitamin C and other nutrients. It has certain dietotherapy and health-care effects. It is called "Ganoderma lucidum in vegetables". You don't know these?
雞蛋說你這麼厲害，藠頭說不止這些，我產自於雲南，是一種著名特產，我是百合科、蔥屬多年生宿根性草本植物，又稱薤、蕎頭、小蒜、薤白頭、野蒜、野韭等，所以你說我看著像大蔥頭，我們本是一家，而且鬚根弦狀，6~17條，具盤狀短縮莖，葉叢生、細長、中空、橫節面呈三角形、深綠色而稍帶綠粉, 細長柔軟易倒伏。
Eggs say you're so good, but Allium chinense says more than that. I'm from Yunnan, a famous specialty. I'm a perennial perennial perennial herb of Liliaceae and Allium, also known as Allium chinense, buckwheat, garlic, allium macrostemon, wild garlic, wild leek, etc. so you say I look like Allium chinense, we are a family, and the fibrous root is string-shaped, 6-17, with short, disc-shaped stems, leaves clustered, slender, hollow, with triangular, dark green and slightly greenish pink transverse nodes, slender, soft and prone to lodging.
上面都給你介紹了，下面來說說我的吃法；
All of the above have been introduced to you. Let's talk about how I eat.
醃藠頭：
Pickled Allium chinense Head:
備料：藠頭10千克、辣椒2千克、紅白糖500克、鹽1千克、醬油1千克、花椒、白酒各少量
Material preparation: 10kg of Allium chinense, 2kg of capsicum, 500g of red and white sugar, 1kg of salt, 1kg of soy sauce, a small amount of prickly ash and a small amount of white spirit
製作過程：將藠頭用清水洗乾淨，切去根鬚，和洗乾淨的鮮辣椒一起剁碎，入缸，加鹽進行醃製。密封2個月後，加進熬熟的紅白糖、醬油、花椒水、白酒等調料，再密封一個月，即為成品。
Production process: clean the Allium chinense with clear water, cut off the root hairs, chop with the cleaned fresh chili, put into a jar, and add salt for pickling. Sealing for 2 months, adding cooked red and white sugar, soy sauce, pepper water, white spirit and other seasonings, and sealing for another month to obtain the finished product.
酸甜藠頭：
Sweet and sour onion:
備料：鮮藠頭10千克、紅糖3.5千克、鹽110克、醋適量
Material preparation: 10kg of fresh Allium chinense, 3.5kg of brown sugar, 110g of salt and appropriate amount of vinegar
製作過程：將鮮藠頭切根鬚和外皮、用清水洗乾淨、控幹、入缸，加鹽800克進行醃製，一層藠頭一層鹽放置。1周後每2天倒缸一次，連續3次。20天后取出藠頭、用清水洗淨、再用涼開水浸泡6小時，撈出控幹。將紅糖和剩餘的鹽一同入缸，加進涼開水、充份拌勻、倒入藠頭內、水要沒過藠頭、加蓋漬、2天后再加入適量的醋，密封10天后即成。
The manufacturing process: cutting the root hairs and skins of fresh Chinese onion heads, washing them with clear water, drying them, putting them into a jar, adding 800g of salt for pickling, and placing them layer by layer. After 1 week, the cylinder is poured every 2 days for 3 consecutive times. After 20 days, the Allium chinense head is taken out, washed with clear water, soaked in cold boiled water for 6 hours, taken out and dried. Add brown sugar and the rest of salt into the jar, add cold boiled water, mix well, pour into the Allium chinense head, cover the Allium chinense head with water, add appropriate amount of vinegar after 2 days, and seal for 10 days.
糖醋藠頭：
Sweet and Sour Allium chinense Head:
備料：選取肉質白嫩脆的藠頭10千克，另需白糖1千克，鹽500 ，藠頭(1)克，醋2千克。
Material preparation: 10kg of white and crisp Allium chinense, 1kg of white sugar, 500g of salt, 1g of Allium chinense and 2kg of vinegar are selected.
製作過程：將新鮮藠頭洗淨濾幹，入缸，加鹽水浸泡7-8天，用其乳酸發酵。撈出後用清水浸泡，使藠頭略帶鹹味。然後削去藠頭根鬚、頭尖、外皮等，再入缸，加進白糖和醋醃漬。密封缸口，20天后即成。成品酸甜可口。
The preparation process comprises cleaning fresh Allium chinense, filtering, putting into a jar, soaking in saline water for 7-8 days, and fermenting with lactic acid. Take it out and soak it in clear water to make the Allium chinense head slightly salty. Then cut off the roots, tips and skins of Allium chinense, put them into the jar, add white sugar and vinegar for pickling. Seal the cylinder mouth and it will be completed in 20 days. The finished product is sweet and sour.
甜藠頭：
Sweet onion head:
備料：選用個大，肉質肥嫩的新鮮藠頭100千克，精鹽10千克，白酒3千克，鮮紅辣椒7千克，紅糖40千克
Material preparation: 100 kg of fresh Allium chinense, 10 kg of refined salt, 3 kg of white spirit, 7 kg of red pepper and 40 kg of brown sugar, which are big and tender in meat quality, are selected.
製作過程：將藠頭鬚根剪掉，晾乾，然後與精鹽、新鮮的紅辣椒、紅糖、白酒混合，拌勻，入缸醃製。每週用木棍翻動一次。1個月後，加蓋封泥貯存。3個月後即成甜藠頭。
Production process: cut off the fibrous root of Allium chinense, air dry, then mix with refined salt, fresh red pepper, brown sugar and white spirit, mix well, put into a jar for pickling. Turn the stick once a week. After 1 month, seal and store. After 3 months, it will become sweet onion.
哇塞，聽著挺厲害的，請問可以炒雞蛋嗎？藠頭說：“可以的”
Wow, that sounds great. Can you fry eggs, please? Allium chinense said: "Yes."
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