Wild vegetables, produced in all seasons, do not need artificial cultivation, which is beneficial to health and stimulates taste buds! That unique fragrance is unforgettable between lips and teeth. No wonder Su Dongpo praised the beauty of wild vegetables so much-"the treasure of nature, though small and satisfied with five flavors, has a wonderful taste."
Mushrooms with tree chicken, often eaten when I was a child, are fried with Chili. It tastes fresh, but if you eat too much, your stomach will be uncomfortable and you will stab your teeth. Our local name is also thorn bud, which is blanched with boiling water and dipped in egg sauce, or fried with flour. It is a pure Shan Ye flavor. Monkey leg, boiled dipping sauce and deep-fried meat have a unique flavor. Monkey leg is actually the name of a wild vegetable with high medicinal and nutritional value. Celery is probably the most famous wild vegetable. Celery is a kind of wild vegetable that people like to eat very much. Its tender stems and leaves are edible, green and juicy, fragrant and refreshing, rich in nutrition, and good in color, fragrance and taste. The tender leaves of Pteridium aquilinum contain many nutrients and minerals such as carotene, vitamins, protein, fat, sugar, crude fiber, potassium, calcium and magnesium. In addition, it also contains 18 amino acids.