Burdock can be used for cooking, mixing, frying, steaming, boiling, burning, stewing, making soup, stuffing and porridge, and eating whatever you want. Different recipes and ingredients can be used to make different flavors of burdock food. The Chinese nation with profound food culture will certainly create a splendid burdock food culture in a short time. Specific reference practices are as follows:

(a) sand tea burdock

Ingredients: 500g of fresh burdock, 30g of sand tea sauce, 0/0g of sesame sauce/kloc-,0/0g of peanut butter/kloc-,and 0/5g of pickled pepper/kloc-. Salt, monosodium glutamate, chicken essence, dried starch, sugar, a little lettuce leaves, refined oil1500g (about 50g).

Practice: Peel the fresh burdock, clean it, cut it into straight strips (or burdock segments washed with clear water), soak it in clear water for 10 minutes, then take it out and drain it, put it in a basin, and add sand tea sauce, sesame sauce, peanut butter, refined salt, chicken essence, sugar and pickled pepper, mix well and pat dry starch one by one for later use. Light a clean pot, add refined oil and heat it to 70%, then dip it in and fry it like a powder burdock strip. When fried until golden brown, take out the drained oil and put it on a plate with lettuce.

(2) Burdock ribs soup

Ingredients: 250g burdock, 250g ribs, a little parsley, 2 teaspoons salt, a little pepper.

Practice: Burdock slices are soaked in vinegar to prevent discoloration. Chop the ribs (or pork belly) into small pieces. Boil the water in the pot, add the ribs and burdock, boil over low heat for about 20 minutes, and season with salt and pepper. Put it in a large bowl and sprinkle with coriander.

(3) Burdock with honey sauce

Ingredients: burdock 1 kg, malt 240 g, sugar 1 kg, 4 slices of sour plum and a little white sesame.

Practice: 1. Cut burdock into 3cm long pieces, add water (pickled burdock) and cook until cooked, add sour plums and stir-fry them up and down to taste, then add sugar and continue to cook on low heat until the sugar dissolves, then add maltose, and often turn over and cook until the water is dry. 2. Mix a little white sesame seeds before use to increase the taste. Note: Without a pot cover, water is easy to evaporate.

(4) Arctaceae

Ingredients: mutton 1 kg, burdock 1 kg, ginger, wine, salt and monosodium glutamate.

Seasoning: stew.

Practice: 1. First, blanch the mutton to remove the smell of blood.

2. Burdock is peeled and washed and cut off with a knife.

3. Cook the mutton, burdock and ginger seasoning in the pot until cooked, and add some wine, salt and monosodium glutamate before eating.