This is a kind of picture. I don't know where you got it. In fact, Japanese chives are Japanese chives. Either your picture of leek is wrong, or picture A is also a kind of leek. Leek flower is especially delicious. If it smells ten miles, I can tell you that it is no exaggeration. Xingtai, my hometown, is the origin of leek flowers. Every year in July and August of the lunar calendar, I often go to the mountains to pick leeks, because it makes my mouth water when I think about it, because it is so delicious. The cooking of leeks is very simple. Whether cooking or making soup, just add three or five flowers. The smell is unforgettable. You put some oil, and when the oil is hot, pinch three or five shallots with your fingers and throw them into the hot oil. With the crackling sound, you can absolutely smell the fragrance when you leave for dozens of meters. If you want to stir-fry, just pour it into the dish without any other seasoning. It is delicious. If you want to cook the soup, just cook the leek when the soup is almost ready. I still remember putting three or five slices of chopped green onion in hot oil when I was a child, and the fragrance floated far away. But now, in the same way, I just put my nose a few centimeters above the oil, and it smells terrible. It can be said that it has no taste, and I don't know if it is a variety problem or a planting problem. And coriander, but it's better. Our hometown still grows them every year, which tastes good. That special fragrance was really smelled in coriander hundreds of meters underground. As long as you put a few leaves in the soup, it's delicious, but the coriander bought in the city is really beautiful, big, green and tall, but then again, only by putting it on your nose can you smell a faint pungent smell. I really have nothing to say about the present diet. I wonder how many beautiful things people have abandoned.