Compared with Chinese chives, Chinese chives are like sparrows facing peacocks. Amaranth tastes hard and crunchy. Like the stone it loves. After being cut down for several days, I still hold those narrow leaves high in spirit, without withering or discoloring. The pungent taste of Chinese chives can linger on the tip of the tongue for days. For those who like this taste, Chinese chives are extremely delicious. However, if you want to eat leeks that are thinner than withered grass, it will take a lot of trouble. Even if you are willing to run, you may not be able to find them among those steep rocks. Most Chinese chives grow in shady places. But it seems to like cliffs very much. Its commendable place lies in its noble character of never being too poor and loving the rich. Where the land is fertile, it can inject a pool of green waves, and where it is barren, it can draw a green world.

Amaranth is a perennial herb of Allium in Liliaceae, which is distributed all over China. Chinese chives are rich in various nutrient elements. Chinese chives are pungent and warm in nature, and have the functions of warming the middle warmer and lowering qi, tonifying the kidney and invigorating Yiyang, invigorating the stomach and refreshing, regulating viscera, regulating qi and lowering adverse flow, warming the stomach and removing dampness, dispersing blood and removing blood stasis, and detoxifying. Amaranth can be fried, used in soup or used as stuffing. Chinese chives and crucian carp are commonly used as soup, which not only tastes delicious, but also has therapeutic effects on anorexia, vexation and frequent urination, especially for the elderly with weak spleen and stomach qi and loss of appetite.

I remember the first time I ate steamed dumplings with Chinese chives, my mother steamed a full pot, but it was not enough for the whole family. A person can eat five or six large leek steamed dumplings with his belly open. Now that I think about it, it's really incredible. Fresh and tender mountain leeks are full of leek fragrance and delicious. I remember how my mother made jiaozi with wild leeks: picking wild leeks home, washing them, cutting them into pieces and adjusting the stuffing. Soft dough was formed, and at that time I only served as my mother's hand, and a delicious mountain leek jiaozi was served.

After jiaozi is cooked, dip it in your favorite dip, and jiaozi, a delicious home-cooked leek stuffing, can enjoy it.