hawthorn, the scientific name of hawthorn, is a perennial herb, which mainly feeds on its fresh and tender stems and leaves. Hawthorn is a wild vegetable, in fact, it is a perennial herb. Most of them are distributed in the northeast of China, and can be seen everywhere in the mountains of Jiaodong Peninsula.

Crataegus pinnatifida generally produces many tender stems in clusters in the early spring, after several spring rains. Two symmetrical leaves are produced on the top of each stem, which are sharp and continue to grow, and then two symmetrical tender leaves are produced, which are interlaced with the two below, green and green. Because it germinates earlier than ordinary weeds, it looks good in a withered and yellow place. Hawthorn tastes a little bitter, but when it grows old, it is actually a pile of weeds.

hawthorn is a perennial herb, which mainly feeds on its fresh stems and leaves. Every 1g of fresh stems and leaves of hawthorn contains .9g of crude fiber, 2.6g of protein, 3g of sugar, 56mg of phosphorus, 1.9mg of vitamin b .13 and 25mg of vitamin C. Has the effects of clearing away heat and toxic materials, and clearing away heat and promoting diuresis.

in Yantai, we eat it every spring, and it can be stuffed with steamed buns, jiaozi or cold salad. The most respected one is the steamed stuffed bun with hawthorn and barley ears in Yantai.

after blanching, soak the young leaves of hawthorn in cold water overnight, remove the astringency and bitterness, squeeze out the water and chop them up, add pork belly, dried shrimps and leeks, and adjust the stuffing, preferably with lard. Wild vegetables like meat oil, dried shrimps and leeks. You won't forget to eat steamed stuffed buns. This season, every family will make buns to eat, which can last until May Day, and then meet the big buns of Sophora japonica.

Nowadays, many people dig hawthorn home from the mountain and plant it at the door or in the vegetable garden, which is convenient for picking, because it is more tender when watered.