Linked from

The 7 pages that link to Scallion, each with the reason it gives.

• Shandong cuisineRelated: Scallions are a characteristic aromatic in Shandong cooking.

• LeekCompared with: Scallions are often confused with leeks, but are thinner and belong to onion cultivars.

• ChivesCompared with: Scallions are larger and more onion-like than the fine leaves of chives.

• BulgogiRelated: It commonly seasons the marinade or garnishes cooked bulgogi.

• Peking duckRelated: Raw scallion adds a sharp, fresh contrast to the rich duck.

• ShallotCompared with: Scallions are usually eaten for their fresh stalks, unlike shallots’ layered bulbs.

• Allium fistulosumRelated: Welsh onion is commonly sold and used as a scallion, though the name also covers young onions.