This season is the best time to eat Malantou. Although there are greenhouses planted now, they can be found in other seasons, but they are always natural and delicious in this season. "West Wu Food Style Review" said:

..... Swallows fly in the spring breeze in February, bamboo shoots are fresh and tender, and mussels are plump. Lycium barbarum and Malan taste good, and the eggs are spread out with tofu skin. ......

"Shuo Wen Jie Zi": "Head first." Later it can also be extended to the top. "Malantou", as the name implies, is the "head" of "Malan", that is, the tender buds or leaves of this plant (growing at the top). Generally, people in the city only see the tender leaves of Malan at the dinner table or the farmers' market. As for what it looks like when you grow up, what color flowers you will open and what seeds you will bear, it is not known.

According to predecessors' notes, Malantou is also called "Malantou". The Ming dynasty "wild recipes" said:

In February and March, weeds are overgrown and cooked, and they can also be used as oysters.

If the horse gets in the way, it gets in the way, and I'll let it go. I'm afraid that reinforcements will ride horses out of the city until they run out of firewood.