The wild vegetables that can be eaten in spring include sophora japonica, elmgrass, toona buds, purslane, dandelion, plantain, gray cabbage and so on. Among them, shepherd's purse often appears in families in northern my country, and is often used to make dumpling fillings or vegetable buns. It is rich in various amino acids and vitamins, and is green and pollution-free. It has a wide range of applications in daily life, mainly in diet.