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@Sigma (Zhifei) Liu, thanks for this draft! I very much suspect it's a notable sauce. We should see if we can find some better sources, as most of these seem to be crowdsourced. I can't access the book of essays, can you discuss a bit what it says about the sauce and at what length it talks about it?
We like to see three instances of significant coverage in reliable sources. Simple recipes don't count, although a cookbook that discussed the sauce before providing a recipe would work. Wikipedia doesn't consider anything crowdsourced to be reliable. Can you find something in newspapers or books that discuss the subject? Valereee (talk) 12:20, 24 August 2022 (UTC)[reply]
Thank you very much for your advice! I have added another book as reference and quoted a excerpt in the books that discussed on the history of the sauce. I will try to improve the notability of sources by finding more sources other than recipe. Sigma (Zhifei) Liu (talk) 13:47, 24 August 2022 (UTC)[reply]
@Sigma (Zhifei) Liu, so, the Serious Eats article appears to be about chives rather than garlic chives. The Hotpot Ambassador source is one woman's blog, which means it probably doesn't have editorial oversight. If the blog author were a recognized expert, we could use the information by attributing it to her, but in any case it's just a bare mention as part of a list of ingredients (leek flower sauce, correct?), which only proves the sauce exists rather than that it is notable.
So I'm assuming these two books are by the same person, is that correct? Not necessarily a huge issue, but if you do find some discussion by someone else, it's helpful. I understand that many notable foods simply aren't covered in other countries the way they are in countries where there is a large formalized food media. Someone has studied this plant and its culinary uses, though. You might search for academic coverage, especially in North China where this sauce is well known.
Please don't worry, I do believe we can find sources out there to show notability. Creating articles from scratch is hard, and other editors here understand that and want to help. An editor who is interested in an undercovered subject (foods that are from China, for instance) are very valuable to Wikipedia, especially someone who can read the language and can search in it instead of having to search translated/transliterated names. So thank you very much for doing this work.
Thank you very much for your instructions! I have now added two more credible sources and made the distinction between garlic and onion chives throughout the passage. There is a stub for the sauce on zh.wiki, but it cited no sources. Sigma (Zhifei) Liu (talk) 20:45, 24 August 2022 (UTC)[reply]
I believe it worthy to create a seperate page for the calligraphist Yang Ningshi and his renouned work. But unfortunately I know too little about calligraphy to compose such an article, so could you please inform someone with expertise in this field that might be interested if possible? Thank you very much! Sigma (Zhifei) Liu (talk) 23:42, 24 August 2022 (UTC)[reply]
You've actually already notified other editors that Yang Ningshi requires an article when you redlinked his name and placed an interlanguage link to let people know there's an article about him in zh.wiki. :) You could also post something at WP:WikiProject China. Another useful thing to do is search for other pages that mention him and redlink/interlang him there. Valereee (talk) 14:19, 25 August 2022 (UTC)[reply]
