Leek, garlic, onion, red dates, Chinese yam, spinach, shepherd's purse and lettuce are called "eight donkey kong" by nutritionists, and Huangdi Neijing puts forward the principle of "nourishing yang in spring and summer", that is to say, in spring, you should eat more food that can warm and replenish yang, so Dongxing Shun Restaurant on Zhongshan Road mixes these eight donkey kong with different ingredients to make delicious and healthy dishes.

Pot leek, pig liver and pig red: leek can be eaten all year round, but it is best to eat it in spring because it can enhance the qi of the spleen and stomach, while pig liver and pig blood are rich in vitamins and iron, and pig blood can also be called "nourishing blood jade"

The chef here is very thoughtful. He put the chopped pig blood and diamond-shaped pig liver in the middle of the pot and sprinkled it with the secret seasoning of the restaurant. Leek is really delicious to eat, but it tastes sweet when mixed with pig liver and pig blood, while pig liver is just cooked, it tastes crisp and pig blood is quite tender and smooth. It is said that some diners finish one meal at a time, which is not enough.

Fresh yam braised pig pot: yam is especially suitable for spring consumption. First, it can strengthen the spleen and replenish qi, which can prevent liver qi from damaging the spleen in spring; Second, it can tonify kidney and replenish essence, enhance human resistance and immunity, and it is not easy to get sick in spring. This dish is stewed with good mountain pork and fresh yam for several hours.

The taste of pigs is very fragrant, the pigskin is smooth and refreshing, and there is little subcutaneous fat, which is not greasy at all. Pork is tough and chewy, which has won unanimous praise from diners. The taste of yam still shows the fresh fragrance of pork, and the fragrance lingers between the lips and teeth for a long time.

Braised fish rot with Zhu Zhi spinach: Chinese medicine believes that spinach has the effects of nourishing blood, stopping bleeding and moistening dryness. Zhi Zhu is very fresh, the fish rot is handmade in the restaurant, and Zhi Zhu is very fresh and sweet. Fish rot plays an embellishment role while satisfying the fresh sense of smell. Coupled with the mellow flavor of the secret seasoning, there is crispy spinach fiber under the boutique, which tastes good compared with shark's fin.

Steamed rabbit with red dates: red dates are sweet and flat, especially suitable for spring consumption. A British doctor made a comparative experiment among 163 weak patients. People who eat red dates continuously recover more than three times faster than those who only take vitamin drugs. This dish is steamed with red dates and fine varieties of yellow rabbits. It is also the strong combination of red dates and rabbit meat in Beauty Beauty, which makes this dish one of the dishes ordered by ladies. Rabbit meat is tender and delicious, and red dates are moderately sweet and sour.

Now is the time to taste the fruit beans.

According to experts, this spring, most restaurants pay more attention to adjusting the structure of dishes from the nutritional aspect. For example, lentils, nuts, ginkgo, soybeans, peas and other foods are suitable for spring consumption. These foods are also an important supplement to stimulate vitality and reduce oil. Some nutritious dishes made of ordinary raw materials, such as "white jam anchovies chicken" of scholarly family, have become the new favorites of the dining table, and the click rate is no less than some traditional classic dishes. Another major feature here is that peppers are flown in from Sichuan every day, and the peppers floating on boiled fish are still green. According to the master, such fresh peppers are not too hemp, but they are more fragrant and delicious than dried peppers. Why do Sichuanese like to eat Chili? It turns out that Zanthoxylum bungeanum is oily and volatile, which can take away the water in the body, so Zanthoxylum bungeanum can dehumidify, which is perfect in spring.

Chickpea with Ginkgo Chicken Juice: According to the chef, this is one of the best-selling dishes here. It is mixed with concentrated chicken juice, stock and ginkgo, and then poured on chickpeas flying over the water. This dish not only has the fragrance of ginkgo, chicken juice and vegetables, but also ensures the crispness of the dish. Ginkgo biloba and chickpea really retain their original flavor, and the chicken soup is fragrant and refreshing.

Cassock: This is one of the eight bowls of folk dishes in Chongqing. Don't think it's simply braised pork. In fact, it is a dessert, which is in line with the saying that "sweet should not be sour" in spring. Moreover, the creativity of this dish is taken from the people, and it is really natural food. Two pieces of braised pork are made of bean paste in the restaurant, surrounded by glutinous rice, crystal clear and eye-catching. Glutinous rice is sweet but salty.