Fennel, like its seeds, has a special aroma and is very popular in the north but rare in the south. Fennel is rich in vitamins B1, B2, C, PP, carotene and cellulose. What gives it a special spicy smell is fennel oil, which can stimulate the nerves and blood vessels of the gastrointestinal tract and has the effect of strengthening the stomach and regulating qi, so it is a good match Excellent vegetable for meat and fat. Northerners like to use fennel, vegetables and pork to make stuffed buns, dumplings, spring rolls, etc. They are rarely made into stir-fry dishes, but they are also stir-fried with eggs, minced meat or even stir-fried. They can also be used with minced meat to make soup, but fennel Vegetarian dishes have a strong aroma, so it is better to pair them with some meat or eggs and more fat (Northerners generally think that fennel vegetables are "oilier", so when making steamed buns and dumplings, they usually mix more fat with them to make them taste better. It is fragrant, and because fennel itself can relieve greasiness, it is not harmful to health.) In addition, many places in the north like to make dumplings stuffed with fennel and meat during the Spring Festival, because "fennel" and "return to hometown" have the same pronunciation.