Scallion bread

Taiwanese bread-making has its roots in the post-Japanese colonial era.^[2] During this time, some local bakeries embraced Western influences while others remained true to traditional flavours. Bread did not gain significant popularity in Taiwan, a rice-dominated culture, until after World War II and the Korean War.^[3] The presence of the U.S. military in Taiwan led to the establishment of bread baking training programmes, as American soldiers were unaccustomed to local steamed buns.^[4] During that time, resources were scarce, so the ingredients for bread were mostly locally available items, which led to the creation of the scallion bread.^[5] Packed with green onions and traditional lard seasoning—both staples in Taiwanese cuisine—the scallions develop a charred fragrance when baked at high temperatures, while the brushed egg wash forms a crispy edge.^[6][7]

• Onion roll
• Garlic bread
• Cong you bing – scallion pancake.
• Pissaladière
• Onion ring
• Onion bread (Zwiebelbrot) [de]