The spring breeze brings warmth, everything revives, and the spring vegetables on the streets and alleys are rushing to grab the "fresh" market! Take a bite of the freshness and tenderness of spring, which not only relieves the greasiness of Chinese New Year fish and meat, but also allows you to taste the refreshing taste of nature's gifts. Don't miss out on this spring limited delicacy. Spring vegetables such as Chinese toon sprouts, shepherd's purse, spring bamboo shoots, dandelions, etc., which carry the fragrance of soil and the spring flavor of branches, are all nutritious and can be eaten in various ways, such as stir frying, filling, or soup making. Simple cooking can make them extremely delicious. Take advantage of the spring scenery and bring these seasonal spring dishes to the dining table. Taste the good taste of spring in one bite and let your tongue shine with the spring! Chinese toon sprouts, with their purple red tender buds shimmering with a shiny oil, are known as "vegetables on trees". There is a folk saying that goes, 'On March 8th, eat the sprouts of Chinese toon.'. Before the rain, the sprouts of the Chinese toon are as tender as silk, and after the rain, the sprouts of the Chinese toon are as woody as wood. Toon sprouts - natural green food. Thick leaves, tender buds, red edges of green leaves, unique taste, fresh and refreshing, rich in nutrients. Rich in various nutrients such as vitamins and carotenoids, its protein, calorie, phosphorus, and vitamin C (43 milligrams/100 grams) content ranks among the top among all "leafy vegetables". Research has shown that flavonoids in Chinese toon have antioxidant, hypoglycemic, and gout prevention effects. When selecting Chinese toon, try to choose tender shoots and consume them when they are freshest, as these shoots contain less nitrate and nitrite. Boiling or frying for 1 minute has the least impact on the antioxidant activity of Toona sinensis and is the most suitable cooking method for Toona sinensis. Shepherd's purse, also known as shepherd's purse, water chestnut, rice grass, fan grass, or "spring vegetable", is widely distributed in southern and northern China. Fresh shepherd's purse is rich in carotenoids (2590 micrograms/100g), vitamin C (43 milligrams/100g), protein (2.9 grams/100g), calcium (294 milligrams/100g), potassium (280 milligrams/100g), iron (5.4 milligrams/100g), and more. It has a flat nature and sweet taste, and has the effects of harmonizing the spleen, promoting diuresis, stopping bleeding, and improving vision. Shepherd's purse roots benefit the stomach and improve vision, shepherd's purse leaves can clear heat and stop bleeding, and flowers and seeds have a strengthening effect on stopping bleeding. It is one of the representative vegetables of medicinal and edible origin. Can be stir fried, used as soup or filling, such as shepherd's purse and tofu soup. Dandelion, also known as Huanghuadi Ding, Po Po Ding, Mongolian Dandelion, Lantern Pitcher Plant, Aunt Ying, and Di Ding. The Tang Bencao records that it has a sweet taste, is flat, and non-toxic. Dandelion leaves can be eaten raw, and when their bitter taste is mixed with strong oil and vinegar, it produces a good taste. Dandelion is rich in vitamin A (1225 micrograms/100g), vitamin C (47 milligrams/100g), and potassium (327 milligrams/100g), as well as iron, calcium, vitamin B2, vitamin B1, magnesium, vitamin B6, folate, and copper. It can be eaten raw, stir fried, and made into soup. It is a plant that can be used as both medicine and food. Blanch dandelions in boiling water for 1 to 2 minutes, and then cook to reduce some bitterness. Spring bamboo shoots emerge from the soil, full of vitality, with a slim and slender appearance, a clean and white light inside, and a unique taste and aroma. Among the many "spring dishes", the one that firmly occupies the C position is undoubtedly Chunsun. Spring bamboo shoots are rich in potassium (389mg/100g), have a high fiber content, and have a crispy and tender taste with a fresh spring aroma. Once bamboo shoots break through the soil, they will rapidly age. As the internal soluble nutrients decrease, insoluble fibers and lignin begin to deposit from the roots of bamboo shoots, and the taste quickly becomes rough; In addition, with a significant increase in oxalic acid content, the astringent taste will also intensify. Spring bamboo shoots can be stir fried, pickled, etc., but it is not an exaggeration to say that they will "age overnight" - "cute bamboo shoots" will become "tall bamboo", and their taste period is very short, known as the "limited delicacy" of spring. Sichuan peppercorn sprouts, which were listed as imperial tribute in ancient times, are known as "first-class pepper buds". They are tender leaves picked from the leaves of Sichuan peppercorn when the buds just sprout. The leaves are thick, fresh, and tender, and even the small thorns on the leaves are soft. Its crude fiber content is high, starch content is low, and fat content is low. The most important thing is that it is rich in protein content (about 5 grams/100 grams) and rich in essential amino acids for the human body. It contains rich nutrients such as potassium, calcium, carotenoids, and vitamin A, and has a special aroma and spicy taste. It has the effects of enhancing appetite, warming the middle and dispelling cold, promoting qi circulation and relieving pain, and improving eyesight. There has always been a custom among the Chinese people to eat tender branches and young leaves (buds) of Sichuan pepper. Can be stir fried, cold mixed, deep fried, or boiled, with a numbing and fragrant taste. Qicai, also known as Nankuai Cai, Baijiang Cao, Ququ Ya, Ququ Cai, etc., resembles a bitter vegetable with thicker leaves, dark green color, and dark red veins in the middle. According to the Compendium of Materia Medica, seedlings grow in early spring with hollow stems that release white juice when broken. They bloom yellow flowers similar to wild chrysanthemums, and their seeds are covered with white hairs that can flutter in the wind. Gesneri is rich in carotenoids (6020 micrograms/100g), vitamin C (52 milligrams/100g), calcium (235 milligrams/100g), potassium (456 milligrams/100g), and other nutrients. The whole plant can be used as medicine. Sexual bitterness and coldness. Clear heat and detoxify, eliminate dampness and pus, cool blood and stop bleeding. It has antibacterial, hypotensive, cholesterol lowering, anti-tumor, and hepatoprotective effects. There are various ways to eat Qiongcai, which has a history of more than 2000 years of consumption in folk culture. Its unique taste is a combination of bitterness and sweetness, as well as fragrance. It can be cold mixed, made into soup, dipped in soy sauce, fried, or made into dumplings and stuffed buns, or processed into pickled Chinese cabbage, or made into summer drinks. Nine leeks and poplar flowers bloom, and spring leeks emerge. When the weather turns warm and cold, and the rain just arrives, chives begin to sprout. Eating chives emphasizes freshness and tenderness, and chives in early spring have excellent quality. There is an ancient saying that goes: "Do not pluck the sunflower when exposed to dew, and do not cut the leeks during the day." Spring leeks must be cut off in the morning with morning dew to achieve the most perfect taste. Chives are rich in vitamin C, vitamin B1, vitamin B2, niacin, carotenoids (1596 micrograms/100g), and mineral potassium (241 milligrams/100g). They are also rich in dietary fiber, which can promote intestinal peristalsis, prevent colorectal cancer, reduce cholesterol absorption, prevent arteriosclerosis, coronary heart disease, and more. The chives in early spring are extremely delicious and can be made into Fried Chinese leek dumplings, scrambled eggs with chives, roasted chives, chives cake, and fried seafood with chives. (New Society)