1, taste: Spring ear is relatively tender and smooth, with soft taste, suitable for cold salad or stew. The autumn ear is relatively hard and chewy.

2. Applicable occasions: Spring ear is used for light dishes, such as cold salad, stew soup, hot pot, etc., which can keep its fresh and tender taste and refreshing taste. Autumn ear is often used for cooking, which is relatively simple because its hard texture can better maintain its shape and taste.