Spring is enjoyable, as it brings warm sunshine, gentle breeze and fresh foods as well. This flourishing season endows people with mountain wild vegetables, of which are more nutritious and more fresh Chinese people think. Many of the vegetables have strange names, but people like them because they grow in natural places, which are not polluted.

Jue Cai

Named as "king of the wild vegetable", Jue Cai is very nourishing. It is abundant in protein and calcium. Boil Jue Cai in hot water, get it out and season it with oil, soy sauce, vinegar and sugar.

Ji Cai

Ji Cai is full of vitamins. Most often, people make Ji Cai soup and enjoy the refreshing fragrance.

Dandelion (Pu Gong Ying)

Having a great amount of vitamin C, dandelion nourishes the skin and improves body immunity. The common way of cooking dandelion is frying it with tofu or pork..

Qian Bao Cai

Qian Bao Cai tastes sweet. Eating Qian Bao Cai-based dish can enrich your blood. Traditionally, people prefer to fry this vegetable or mince it as the dumpling's stuffing.

Zhen Zhu Cai

Zhenzhu Cai does good to your eyes and helps diminish inflammations. Usually, Zhenzhu Cai is usesally used for cooking pancakes.

Wei Cai

Wei cai is full of nutrition. It can improve body's immunity. It is advisable to be stir-fried with mincemeat and green pepper.

Ci Wu Jia

Ci Wu Jia is always compared with ginseng. It is said they two have similar nutritious elements. It is good choice for those who have problems with incretion or nerve system. As Ci Wu Jia tastes a little bitter, people often make it salted before cooking.

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