stove · flavored oil
★ STARRED KITCHENPrep 10 minCook 15 minSlateforge Dong-Style Scallion Oil
Independent adaptation of a publicly published Dong Zhenxiang recipe. Not affiliated with, sponsored by, or endorsed by Dong Zhenxiang.
From a starred kitchen.
Ratio
Ingredients
- Soybean Oil — 1 L soybean oil (1000 ml)
- Ginger — 100 g ginger
- Garlic — 50 g garlic
- Scallion — 300 g scallion
- Cilantro — 30 g cilantro
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Slateforge Dong-Style Scallion Oil wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 3 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Dong Zhenxiang (董振祥). Beijing / modern Chinese. Cited awards include: Michelin 1* (Da Dong, Beijing — multi-year); Michelin 1* (Mei·Da Dong, Shanghai 2025+).
Originally published as Dong-Style Scallion Oil (董氏葱油).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Dong Zhenxiang / T/BJCA 011-2022 京菜 董氏烧海参 (published as “Dong-Style Scallion Oil (董氏葱油)”). Full citation lives in Provenance.