The ultimate garlic stock, it must not be over cooked or it is stringy. Chinese chives, is one with a bittersweet life, full of vitamins and is good for your health and helps you weather fatigue. So how to cook it is the key and adding flavour is as important. I blanch it quickly and submerge it into dashi and cardamom to add the expansion of a new taste. Sometimes fusion can work so don’t be afraid to try fusion but respect the pathway of origin and taste.