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.
| 1 | 2 | |