Edit History

... but my favourite local allium has to be Allium tuberosum, 韭菜 (Mand: jiǔ cài; Cant: gau2 coi3), garlic chives. We get them in three formats.

Regular

Left to grow a little. they develop flower buds. At this stage, they are sold as 韭花 (Mand: jiǔ huā; Cant: gau2 faa1) where 花 means 'flower'.  so, flowering garlic chives

Then my favourite of the favourites.  韭黄 (Mand: jiǔ huáng; Cant: gau2 wong4), which are the stems  of the same plant, but grown under reduced light conditions so that they do not develop the green colour, but are yellow, the meaning of 黄. To my palate and nose, this technique also increases the garlic flavour and scent considerably. This is a good thing in my book.
 

I love when I get home with these and open the bag and the whole kitchen fills with the scent of garlic (in a good way).

... but my favourite local allium has to be Allium tuberosum, 韭菜 (Mand: jiǔ cài; Cant: gau2 coi3), garlic chives. We get them in three formats.

Regular

Left to grow a little. they develop flower buds. At this stage, they are sold as 韭花 (Mand: jiǔ huā; Cant: gau2 faa1) where 花 means 'flower'.  so, flowering garlic chives

Then my favourite of the favourites.  韭黄 (Mand: jiǔ huáng; Cant: gau2 wong4), which are the stems  of the same plant, but grown under reduced light conditions so that they do not develop the green colour, but are yellow, the meaning of 黄. To my palate and nose, this technique also increases the garlic flavour and scent considerably. This is a good thing in my book.