I've only eaten dandelion and grey vegetables, and there's another kind that looks a bit like dandelion, but I don't know its name. I just keep calling it bitter vegetable. It's all cold. My mother cooked this dish every year when I was in middle school. It's delicious.

Clean it up first, copy it with boiling water in the pot, take it out and soak it in cold water for more than ten minutes. You can change the water several times, so it won't smell so heavy. Then put the vegetables in a container (you can cut them short if you feel long), and put chopped green onion, minced garlic, Jiang Mo, Chili powder and pepper powder on them (these can be added according to your personal taste, or you can add some other seasonings). Then pour the cooked oil on it, add salt, monosodium glutamate, soy sauce and vinegar (you can also add some sesame oil). Mix well and you can eat. It can be served with rice or steamed bread. It makes my mouth water. I haven't eaten for years.

You can put less pepper or no pepper in summer, you can put more vinegar, and you can put pepper when burning oil, so you don't need to put pepper powder, you can also use pepper oil instead.

Wild vegetables are best dug in the countryside, there is no pollution, the urban environment is not good, there are cars and factories.

Eating wild vegetables in summer has the function of clearing heat and detoxifying (I don't know anything else, dandelion has that function anyway). It is said that most bitter people have this effect.

I remember getting scarlet fever when I was a child. My mother cooked mung bean soup with dandelion for us to drink. It will be fine in less than a week, and we can go back to school. I didn't take any other medicine, just one or two meals of dandelion and mung bean soup every day. After drinking the soup, I also ate dandelion mung bean, which was particularly bitter. I put a lot of sugar before eating it.