1, leek
Leek is a common food in spring. It is not only delicious, but also delicious. It is a rare healthy vegetable. Leek has strong adaptability, cold resistance and heat resistance, and is cultivated all over the country.
2. Spinach
Spinach is a vegetable that is often eaten in spring. Spinach tastes sweet and soft, and is one of the green pigments widely used in cooking. Ancient Arabs once listed it as "the king of vegetables".
3. Spring bamboo shoots
The spring bamboo shoots in March have the reputation of "king of vegetables". They are fat, tender, delicious and refreshing. They can be not only fried, but also eaten with some meat dishes. The edible part is a new, tender and fat bud or whip.
4. Toona sinensis
Toona sinensis is one of the main ingredients in spring, with special aroma and high nutritional value. North China, East China, Central China, South China and Southwest China are the main producing areas.
5. Cucumber
Cucumber was brought back by Zhang Qian during his mission to the Western Regions in the Han Dynasty. The word "Hu" was forbidden in the founders of the post-Zhao Dynasty. Cucumber is renamed cucumber, which is the lowest calorie vegetable in the world.