Taraxacum mongolicum is a good wild vegetable in early spring besides medicine. It can also be used as wild vegetables to eat raw, stir-fry, make soup and stir-fry, and has a unique flavor. There are many ways to eat it. The leaves can be eaten raw, pickled or blanched and cold-mixed. They can also be sliced and cooked with rice or fried in oil. They can also be made into coffee without caffeine.

eaten raw: the fresh and tender stems and leaves of dandelion are washed and dipped in the sauce, which is slightly bitter, delicious and refreshing.

cold salad: blanch the washed dandelion in boiling water for 1 minute, drain it out and rinse it with cold water. With Chili oil, monosodium glutamate, salt, sesame oil, vinegar, garlic paste, etc., you can also mix them into Loi Siu with different flavors according to your own taste.

stuffing: wash the tender stems and leaves of Taraxacum mongolicum, blanch them, hold them slightly, chop them, add seasoning to make stuffing (or add meat) and wrap them in jiaozi or steamed buns.