Xingzi Shallot is a famous specialty of Xingzi Town, Qingyuan City, Guangdong Province. It has the characteristics of large grain, bright color (skin red), fresh and spicy, and rich in flavor. It has the functions of digestion, detoxification, removing mites and promoting appetite, making it a The seasonings on the table are well known.

Xingzi Shallot quality technical requirements (a) variety. Use local native red onion varieties. (2) Site conditions. Choose purple sandy loam with total potassium ≥ 2%, organic matter ≥ 2%, pH 6.5 to 8.3. (3) Cultivation techniques. 1. Seed selection: Choose local native red onion with strong, full, no deformity, no disease spots and transverse diameter ≥ 2 cm as the onion. 2. Site preparation: Choose to rotate the land for more than one year. The width is 1m to 1.2m, the groove width is 15cm to 20cm, and the groove depth is 15cm to 20cm. Before the preparation of the ground, 7500kg of fermented organic fertilizer per hectare plus 150kg of peanut bran or 375kg of superphosphate. The fertilizer and soil must be thoroughly mixed. 3. Colonization: (1) Planting density: the row spacing is (12 to 15) cm × (13 to 18) cm, 3 to 4 bulbs per hole, and the depth is 5 to 8 cm. (2) Colonization time: from late October to late November. (4) Field management. 1. Water and fertilizer management: When the seedling height is 5cm to 8cm, the pig manure urine with a concentration of 20% is applied. During the spring warming in February of the following year, 225 kg of superphosphate and 150 kg of potassium chloride were applied per hectare in rainy days. During the seedling period, if the drought is serious, the irrigation layer should be properly irrigated. 2. Control of pests and diseases: It is forbidden to use highly toxic, highly toxic, high-residue or pesticides with three-way (carcinogenic, teratogenic, mutagenic), and strictly enforce the interval requirements for safe use of pesticides. (5) Harvesting. 1. Harvesting time: From mid-April to early May, the above-ground part is naturally dry and harvested, and harvesting should be carried out when the soil is dry on sunny days. 2. Post-harvest treatment: naturally air dry. (6) Quality characteristics. 1. Sensory features: (1) color: epidermis purple; (2) appearance: onion is garlic-shaped, transverse diameter ≥ 1.5cm; (3) tissue state: meaty tissue is tight, scales are thick; (4) taste: taste cool Crisp, spicy and spicy. 2. Physical and chemical indicators: water ≤ 82%, allicin ≥ 100mg / 100g, niacin ≥ 1.8mg / 100g.

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Producers within the scope of protection of Xingzi Red Onion Geographical Indication Products may submit an application to the Quality and Technical Supervision Bureau of Lianzhou City of Guangdong Province for the use of the “Special Mark for Geographical Indication Products”, which shall be approved by the General Administration of Quality Supervision, Inspection and Quarantine.