Bamboo shoots dug up in the spring are called "the king of vegetables" because of their fat body, white as jade, fresh and tender meat and delicious taste. When cooking, whether it is cold salad, stir-fry or soup, it is full of fresh fragrance and is a must-have delicacy in spring.

2. Malantou

In the fields of spring, Malantou is everywhere. Grass land, beside vegetable garden, beside small bridge and flowing water, beside bamboo shed, it grows in weeds, with oval leaves and dark green color; The stem is two or three inches long, and a little red Malan head is the best.

3. Toona sinensis

The smell of Toona sinensis is not accurate, and it is not appropriate to say that it smells. Zhejiang people all know that Toona sinensis scrambled eggs. Toona sinensis, also known as "vegetable on the tree", is the tender bud of Toona sinensis. Around Grain Rain, it is the best time to eat Toona sinensis. There is a folk saying, "Toona sinensis is tender as silk before the rain, and its buds are like wood after the rain." Therefore, the Confucians in Qing Dynasty called it "eating spring".

4. Lichens

Lichens are usually called "Nostoc commune" and "Nostoc commune". It is born close to the loess, and each piece is like the ear of the earth. Lichens are similar to auricularia auricula, but not as fleshy as auricularia auricula. As soon as the spring rain passes, the ground will pop up one by one.

5. Spring leek

There is a famous saying in Zhou Qing of Southern Qi Dynasty: "Early spring and early leek, late autumn and late leek", and this "leek" is naturally leek. The leek in early spring has the best quality, delicious taste and unique fragrance.