1, thorn bud
Thorn buds can be picked from spring to early summer, especially when the young leaves are not stretched in late spring. Its tender buds have unique flavor and fresh taste, and are known as "ginseng on the tree" and "the first delicious food in the world". There are many ways to make thorn buds, which can be eaten raw after washing, fried, blanched and dipped in sauce, and processed into small pickles with different flavors.
2. Hericium erinaceus
Hericium erinaceus is called Hericium erinaceus because its stems and leaves have a layer of brown hair on the surface, which is a bit like a monkey leg. Hericium erinaceus mainly has two colors, one is green and the other is deep purple. Hericium erinaceus is often regarded as bracken by people who don't know it. In fact, they all belong to ferns, but the varieties are not the same. Better than bracken.
3. Cantonese cuisine
Cantonese cuisine is called "beautiful scenery". It is because Cantonese people came to the northeast to buy this kind of bracken in the early years, so it is called Cantonese cuisine, and because of the faint fragrance of cucumber, it is also called "Huangguaxiang". Known as "beautiful mountains and treasures". Cantonese food can be not only fried, but also cold or fried meat, all of which are very delicious.
4, bracken
The edible part of Pteridium aquilinum is undeveloped young stems and leaves, and fresh and dried products are often used for cooking and soup making. The processed bracken tastes fragrant and smooth, and it is cool and refreshing with seasoning. It is a typical green food.
5. Cat's paw vegetables
Why is the cat claw dish called this name? It's because when picking, its tender leaves haven't fully opened, and they are curled up like cat's claws. Coupled with the long stalks, it looks like a cat's paw, so people call it a cat's paw dish. Stir-fried shredded pork and stir-fried cat's paw dishes are all delicious.
6. Artemisia bud
Artemisia selengensis is a unique herb in Northeast China, which generally grows in rivers, swamps, bushes and other places. Generally, its tender stems and leaves are picked in spring and summer to eat, which tastes bitter and tastes fragrant and pleasant. There are many ways to make Artemisia selengensis buds. To get rid of its bitter taste, the best way to eat it is to dip it directly in sauce, cold salad or make soup, which has a unique flavor. Such as: stewed potatoes with mugwort buds, stewed ribs with mugwort buds, etc.