Spring is a feast for nature, with all kinds of creatures awakening at the call of the warm sun. During this season, wild plants are particularly active, breaking through the soil to provide a delicious and healthy feast.
Shepherd's cabbage is the messenger of spring. It carries a light fragrance and brings the breath of spring to people. Whether it is made into a delicious soup or wrapped in dumplings as a filling, it can make people feel the beauty of spring.
Dandelion, this seemingly ordinary little yellow flower, is actually rich in nutritional value. It can not only be used as a cold dish to add color to the table, but also can be made into tea to clear heat and detoxify.
Ma Lantou, the red stalk among the green leaves, is a beautiful scenery in spring. Whether it's stir-fried or soupy, the fragrance and sweetness are endless.
Bracken is a delicacy in the mountains and forests. Not only is it tender in taste, but it is also packed with nutrients. Whether it is stir-fried or cold, you can taste the gifts of nature.
Gray cabbage, although the name is inconspicuous, its nutritional value should not be underestimated. Whether it's making soup or stir-frying, it can add a green health to the table.
In this spring, wild vegetables conquer people's taste buds with their unique charm. They are not only a gift from nature, but also a symbol of health and deliciousness. Every bite of wild vegetables is full of the breath of spring and the nourishment of nature. Let's enjoy this delicious taste while also being grateful for the generosity of nature.