1. Shepherd's Purse

In the spring before and after Qingming, people with excessive liver yang are particularly prone to headaches and dizziness. Chronic bronchitis is also prone to attack in spring. This is what the Institute of Traditional Chinese Medicine It is said that "spring energy brings all the diseases to the head." After Qingming Festival, one of the most suitable seasonal vegetables to eat is shepherd's purse.

Shepherd's purse can lower blood pressure, strengthen the stomach and digestion, clear the intestines and stomach, and treat gastric spasms, gastric ulcers, enteritis and other problems. In addition, shepherd's purse also has the functions of strengthening muscles and bones, improving eyesight and nourishing the liver, moistening the lungs and harming the heart. The nutritional value of shepherd's purse is very high. It contains protein, carotene, calcium, iron, phosphorus and vitamins B1, B2, C, etc. It helps to enhance immune function and is suitable for consumption during the Qingming Festival.

2. Snails

Around the Qingming Festival, when spring comes, flowers bloom, the earth revives, and snails lurking dormant in the mud crawl out of the soil one after another. At this time, the snail meat is plump and it is the best season to eat snails. There are many ways to eat snails. They can be stir-fried with onions, ginger, soy sauce, cooking wine, and sugar; they can also be cooked and the snail meat can be picked out;

Snail meat is plump, delicate and delicious, and is known as the "pearl on the plate". It is rich in egg whites, vitamins and essential amino acids and trace elements. It is a typical natural animal health food with high protein, low fat and high calcium. The snails bought from the market should be kept for three days. Add a few drops of sesame oil or vegetable oil in the basin to let the snails drain out the muddy dirt in the intestinal cavity. Change the water several times a day, brush them with a brush, twist off the tail, and blanch them. After the water is heated to high temperature, stir-fried and simmered thoroughly.

3. Shrimp

"Yellow croaker in March, shrimp in April, stewed bitter melon on three days in May." Regarding Qingming shrimp, a poem once described it like this: "The east wind blew and rained all night, The new water in the river is full of fish and shrimps." It is talking about the mouth-watering sight of the spring rain falling during the Qingming Festival and the fresh growth of river fresh food. Now "Qingming Shrimp" is in the period of alternation between old and new ones. There is enough rain and the new shrimps have not "spring" yet. If you are lucky, you can even see shrimp roe in the belly of the shrimp.

How to distinguish between wild river shrimp and farmed river shrimp? Wild river shrimps usually move more and have a slender body. They will swim constantly in the water. When caught, they open their teeth and claws, and their pliers are more powerful than farmed shrimps. When you enter the mouth, the wild river shrimp meat is sweeter and crispier. The bigger the river shrimp, the better. The size of the little finger is suitable. This kind of Qing Ming shrimp is simply fried and then stir-fried with sambal sauce. It is a perfect accompaniment to wine.

4. Toon

Toon sprouts mixed with gluten and young willow leaves mixed with tofu are the best seasonal dishes during the Qingming Festival in Beijing. Toon usually germinates before the Qingming Festival, and the top buds can be picked before and after Grain Rain. These first-time toon buds are called the first crop of toon buds. They are not only plump and tender, but also rich in fragrance.

Chinese toon is a famous seasonal product. It contains volatile aromatic organic compounds such as toonin, which can strengthen the spleen and appetite and increase appetite. The volatile odor of toon can penetrate the epidermis of roundworms, preventing the roundworms from attaching to the intestinal wall and being excreted from the body. It can be used to treat ascariasis. Toon also contains vitamin E and sex hormone substances, which have anti-aging and nourishing yang and yin effects, so it is known as "gestational aid". Toona sinensis has the effects of clearing away heat, promoting dampness, diuresis and detoxification. It is a good medicine to assist in the treatment of enteritis, dysentery and urinary system infections.

What to eat during the Qingming Festival? The following continues to introduce you to 4 kinds of seasonal foods suitable for consumption before and after Qingming Festival.

5. River clams

It is said that, like snails, river clams around the Qingming Festival are the fattest. "Drink a bowl of clam soup in spring and you won't get prickly heat or sores." The common recipes in old Yangzhou are tofu with mussels and mussels with bacon, which are so delicious that your eyebrows will fall off. All indicate that river mussels are best eaten in spring, especially before Qingming Festival. Because the leeches and microorganisms in the water have not been active before the Qingming Festival, the mussels at this time are the cleanest, the meat is the thickest, especially crispy, tender and delicious.

After washing the mussel meat, cut it into thin strips, add various seasonings, or roast, cook, or stew, such as clams with tofu, clams with bacon and so on, which are all in early spring. The most common delicacy on the tables of Jiangnan people. Fresh white soup, green minced garlic, brown mussel meat, and snow-white tofu, served steaming hot on the table, will whet your appetite and make you as happy as a god. Served with stir-fried leeks, which are only available in spring, this is the way Yuan Mei highly recommends it in "Suiyuan Food List".

6. Leeks

When it comes to things to eat in spring, leeks have to be mentioned. In the eyes of knowledgeable people, leeks are classified as "slim foods" because they contain more dietary fiber, which can help lose weight and increase appetite. In addition, it is said that leeks are fragrant when eaten in spring and smelly when eaten in summer. If you want to taste the freshest taste, you have to hurry up.

The unique spicy flavor of leeks is formed by the sulfides contained in them. These sulfides have certain bactericidal and anti-inflammatory effects and help the body improve its own immunity. These sulfides in leeks can also help the body absorb vitamin B1 and vitamin A. Therefore, if leeks are paired with pork foods rich in vitamin B1, it is a more nutritious way to eat them. However, sulfide is easy to volatilize when heated, so when cooking leeks, you need to stir-fry the pot quickly. If the heat is slightly overheated, the flavor of leeks will be lost.

7. Malantou

Every time during the Qingming Festival, the special fragrance of Malantou is the most attractive. Many wild vegetables grow in spring and are at their tenderest in spring. Once the Qingming Festival passes, Malantou will gradually become old and cannot be chewed anymore. Therefore, these days are the best time to eat Malantou.

Ma Lan Tou is the simplest to make. Just mix it with dried tofu and add sesame oil. Malantou has a pungent and slightly cold taste. It has the effects of clearing away heat and detoxification, cooling blood and stopping bleeding, diuresis and reducing swelling. It is suitable for health maintenance in spring. It can not only supplement vitamins and relieve spring sleepiness, but is also very effective in treating common sore throat in early spring.

8. Bracken

Bracken is also known as auspicious vegetable and dragon claw vegetable. Whenever the ice and snow melt and spring returns to the earth, it is the golden season for picking ferns. Bracken tastes crisp and tender, smooth and gluten-free, and has a fragrant taste. It can be cooked at home, stir-fried, stewed into noodles, made into stuffing for steamed buns, etc. There are many ways to eat it. Bracken is rich in nutrients and has the functions of refreshing, removing greasiness and aiding digestion. Therefore, people call bracken the "King of Mountain Wild Vegetables" and "Snow Fruit Mountain Treasure".

Fresh bracken has a strong bitter taste. Before eating, it needs to be scalded in boiling water and then immersed in cold water to remove the odor. If this step is missing, the bracken will taste more bitter. Properly prepared fresh bracken has a fragrant and smooth taste, and when mixed with condiments, it becomes a rare and excellent dish. Another popular way to eat it is fried shredded pork.