Spring vegetable is a kind of vegetable similar to mustard, also called long wheat vegetable, which is most often eaten in Chaozhou restaurant. Meat is delicious when cooking, such as pork ribs pot with spring vegetables and meatballs soaked in spring vegetables.

Spring vegetables are not traditional vegetables in Zhongshan, but characteristic varieties in Chaoshan area. It is between Chinese cabbage and mustard, which is both sweet of Chinese cabbage and bitter of mustard. A few years ago, only the local Chaozhou restaurant was specially transported from Chaoshan to eat. In recent years, spring vegetables are very popular among Zhongshan people, and they are also planted locally.

Spring vegetables, as the name implies, are spring vegetables, but they are not unique to spring. Spring vegetables in summer are closer to local mustard seeds in Zhongshan, taste a little bitter than in spring, and are more suitable for people to eat in summer. They are moist and delicious, and can clear away heat and reduce fire, promote fluid production and moisten dryness. It is a characteristic simple soup in summer, suitable for men, women and children. In contrast, spring vegetables in early spring are sweeter and crisper.

There is also the custom of eating spring vegetables in the north. Recently, I read some leisure books, and I know that in Beijing and Tianjin, when I "play spring" (beginning of spring), I will almost certainly eat spring vegetables.

But the spring dishes in Beijing and Tianjin are different from those in the south. Their spring vegetables are lettuce (lettuce usually refers to lettuce, which is different from the botanical classification of lettuce), mainly leaves and short stems. Lettuce has many nicknames, for example, lettuce, spring vegetables, raw bamboo shoots, cauliflower, stem lettuce, green bamboo shoots, lettuce and fragrant horse shoots, which are common names for different parts of lettuce.