This is the signature flavor of the Shanghai metropolitan area, along China’s central Pacific coast. In fact, nothing says “Shanghai” like scallions. But this iconic seasoning is more than just raw or cooked scallions, for the green and white parts are slowly toasted in oil to turn them nutty and enticing. Once the scallions are fully browned, drain off the oil and use the crispy bits as a scrumptious garnish on noodles or rice. This oil should be clear, with only the tiniest motes of toasted scallions floating around. Read the full article on Chinese mother sauces <a href="https://food52.com/blog/19525">here</a>.

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