Chang explains that Taiwan's onions have an especially high water content. Their water fills the pan, so that if you then add the garlic, no mater how you saute them, you won't be left with any aroma.
張國榮解釋，台灣的洋蔥水分特別多，一下鍋就會出水，再放入大蒜就怎麼爆也不會香；同樣地，黑胡椒要不先烘烤過，香氣就會被包在濕氣裡出不來。