When it comes to eating spring, you have to mention bamboo shoots. Spring bamboo shoots are crisp and delicious, and they are fragrant and sweet when chewed. They are known as "the first vegetarian food" and have been loved by people since ancient times. Scholars and gourmets are amazed at it, and there is a saying that "early adopters are like mushrooms after rain". If carnivores are contemptuous, eating bamboo shoots is just the opposite. The taste of bamboo shoots is so elegant and meaningful. Chinese medicine believes that spring bamboo shoots have the effects of "benefiting nine orifices, dredging blood vessels, resolving phlegm and promoting fluid production, and promoting digestion and abdominal distension".

2. Toona sinensis

There is also a folk saying that "eat Toona sinensis buds on March 8". Every year in the third month of the lunar calendar, it is a good season for the listing of Toona sinensis buds. Toona sinensis can not only make various special dishes, but also prevent and treat diseases. It is a natural green health food with the same origin of medicine and food. According to modern nutritional analysis, the vitamin content of Toona sinensis bud is 1 times higher than that of tomato. Toona sinensis also contains protein, vitamin E, calcium, phosphorus, iron and other elements, which is the highest in vegetables. Toona sinensis buds can be made into various dishes, and its new branches and leaves taste the best. It tastes delicious and mellow, and also has the effects of stimulating appetite, nourishing skin and strengthening body.

3. Cherry

Known as "the first branch of spring fruit", it is cultivated all over China. Cherry fruit is plump, delicious, juicy, bright in color and rich in nutrition, and its iron content is particularly prominent, which is more than 20 times that of citrus, pear and apple, ranking first among fruits. Cherry is warm, sweet and slightly sour, and has the effects of nourishing middle jiao, benefiting face, strengthening spleen and appetizing. Eating cherries in spring can make people sweat, benefit qi, dispel wind and penetrate rash.

Step 4: strawberries

Among the anti-cancer fruits, the role of strawberries ranks first. Fresh strawberries contain a wonderful tannic acid substance, which can produce anti-toxic effect in the body and prevent the formation of cancer cells. In addition, there is an amine in strawberry, which can also play a good role in preventing leukemia, aplastic anemia and other blood diseases.

5. honey

Chinese medicine believes that honey is sweet, enters the spleen and stomach, can replenish the middle energizer, moisten the intestines and relieve constipation, and is the most ideal tonic in spring. Therefore, in spring, if you can drink 1-2 spoonfuls of honey every day, take it with a cup of warm water or add milk, it will have a nourishing effect on your body.

6.chickpeas

Chickpea, also known as Chinese cabbage and Shanghai green, is one of the seasonal vegetables in southern spring. Chickpea is a tender seedling of Chinese cabbage, with tender taste and delicate flavor. Chinese cabbage is the most abundant vegetable in minerals and vitamins. The contents of calcium, vitamin C and carotene in Chinese cabbage are higher than those in Chinese cabbage, and the contents of sugar and carbohydrate are slightly lower than those in Chinese cabbage.

7. Little carrots

I don't think it's necessary to say more about radish. Everybody loves it. No matter what kind of radish it is, it has both medicinal and edible value. Therefore, they can be used to solve the problems of great temperature change in spring, gastrointestinal discomfort, loss of appetite and so on. Because radish has a high cellulose content, it can smoothly help the human body to carry out gastrointestinal peristalsis and food metabolism, thus gradually regulating the "injured" stomach.

8.bean sprouts

The climate in spring is dry, which is prone to symptoms of angular stomatitis such as dry mouth and dry lips. Bean sprouts are delicious and are a good choice for nourishing and moistening dryness, clearing away heat and detoxifying. From the perspective of traditional Chinese medicine, eating bean sprouts in early spring is helpful for the five internal organs to change from winter storage to spring production, which is conducive to dredging liver qi, strengthening spleen and stomach. It is best to eat bean sprouts as lightly as possible and cook them once. Even if you want to stir fry, stir fry quickly to minimize the loss of vitamins. You can also marinate the soup with minced meat.

9.shepherd's purse

Shepherd's purse shepherd's purse is rich in nutrition, with high contents of vitamin C, carotenoids and various minerals. In particular, its calcium content is nearly three times that of milk of the same quality. Shepherd's purse also has certain medicinal value. Traditional medicine thinks it can be used to treat dysentery, enteritis, gastric ulcer and other diseases.

10, celery

Celery is definitely a good dish in spring, because it is cool and refreshing, which can lower blood pressure, reduce blood fat and clear fire. There are two kinds of celery, one is Qin and the other is Qin. If you like strong food, you can choose to eat Tang Qin and use it to stir-fry sliced meat or juice. The taste is stronger and the therapeutic effect is stronger.