In China, the carving of delicate fruits and vegetables has been an art form since the Tang dynasty (AD 618-906). Making our green (spring) onions more attractive is the least we can do to uphold tradition.
Trim roots from green onions. Cut white part of stems into 5 cm (2 in) lengths and green part of stems into 3 cm (1½ in) lengths. Use the tip of a sharp knife to cut each end of a white piece of stem into very fine strips, to one-third the length of the piece. Cut only one end of a green piece of stem along its length into very fine strips, to halfway only. Place both green and white lengths in a bowl of cold water chilled with ice blocks. Leave bowl in refrigerator for 1 hour, where the cut lengths will curl apart into flower shapes. Leave in cold water until ready to serve.
© 1998 All rights reserved. Published by Murdoch Books.