Born in the 1970s, I ate this wild vegetable a lot. At that time, I only felt that dandelion tasted bitter, but I was still willing to follow my mother to play in the fields and dig dandelion tree by tree with a small shovel. After my mother washed it, she blanched it with boiling water, dipped it in sauce or mixed with cold dishes, which was an excellent delicacy. Today, life is getting better and better, only to know that those dandelions I ate as a child actually have so many nutritional values and health care functions. Dandelion is the best in spring. Dandelion flowers bloom in spring, which is delicious just after germination in spring and before flowering. The roots and leaves are tender. Washing and eating raw can have diuretic, cholagogic and digestive effects. When the flowers and leaves are in full bloom, they are a little old and unpalatable, but they can be boiled into soup. Drinking dandelion soup can have the effect of preventing and treating various tumors.