Let real farmers show you real wild vegetables with native pictures.

I am a farmer who has a special love for wild vegetables. I deeply feel that wild vegetables grow in the wild, flourish at the right time, are in line with nature, and have a unique and authentic taste.

Compared with the helpless life, the tenacious and stubborn spirit of wild vegetables is like a refreshing agent, making people feel relieved.

In fact, we all like the taste of wild vegetables.

After all, things are worth their weight in gold, right?

Nowadays, there are fewer and fewer wild vegetables. Some wild vegetables have gradually become scarce due to the deterioration of the ecological environment and excessive digging.

But after all, we live in a mountainous countryside. How can we live without any wild vegetables?

If you come to my house as a guest, it seems that only wild vegetables are available, because they are the cheapest, haha.

The wild vegetables I know are roughly as follows. By the way, I will tell you the local way of eating them: 1. Wild onions (also called jiaotou).

Scrambled eggs with wild onions are a good choice.

If paired with our specialty cured meat, it will have a different flavor.

Stir-fried with bad chili peppers, it's also very good, and the taste is very good.

There are very few wild ones, they can be encountered but not sought.

2. Water celery.

Grows beside streams or rice fields or ditches with water all year round.

Pick the roots and remove the leaves. It's good for hot pot or stir-fried.

If paired with braised rice flower fish, it will be even more delicious.

Watercress has a special aroma that is impressive.

3. Japanese knotweed is so sour that it makes you grin.

Pour into water and boil for a while, then you can eat it cold.

You can also consider using it to make sour soup.

4. Thorny shoots (thorny old bracts).

The real meaning of this is not a vegetable, it should be called a young leaf. Haha, I like the thorny feeling.

Boil it thoroughly in boiling water, soak it slightly in cold water to remove the bitterness, and add chopped fresh chili peppers and light soy sauce for dipping, it is quite refreshing.

You can also add meat to stew it, which is delicious.

5. Rice dish.

It grows in rice fields, has small flowers, and has a bitter taste, but it tastes even better when paired with the beef we have here.

You can use it to eat spicy hot pot, which is spicy and bitter, and has a unique flavor.

Only when you eat the most hardships can you become a big foodie.

6. Shepherd's purse.

I like to eat this king of wild vegetables in hot pot. It rises as soon as I put it in the pot. It’s so refreshing.

The taste of shepherd's purse is quite good. No matter how you prepare it, it tastes delicious.

It does not have an overly special fragrance, which is both its shortcoming and its strength.

7. Houttuynia cordata (leaf root).

This is a dish that Guizhou people like very much.

Stir-fried bacon and ear root, think about it.

Mix it with the sour chilli or marinated fish, and it's even better.

But as many people like this dish, there are as many people who don't like it.

8. Plantain.

Plantain stew is still possible, but the method is relatively simple.

It contains tendons, which slightly affects the taste. It is mostly used as traditional Chinese medicine and as a wild vegetable.

9. Dandelion.

Eating hot pot is great.

An outstanding representative of both medicine and food.

But we have very few here.

10. Purslane.

It's edible, but it doesn't taste good.

11. Malantou.

Malantou seems to be better than stir-fried with dried fragrant spices, but I don't like the taste of Malantou.

12. Toon.

It's best to boil it with boiling water to avoid poisoning. Scrambled eggs with Chinese toon are great.

13. Bracken.

Stewing is the best way to maintain the taste.

Braised bracken with bacon is also very good.

But I heard from experts that it can cause cancer, but I still eat it.

14. Qingming dishes.

I rarely eat it, it tastes soft and not my favorite dish.

15. Revolutionary cuisine (Annan cuisine).

One of the must-have dishes for Dong people to cook fish, they usually have it for hot pot.

16. Zanthoxylum bungeanum.

Hot pot is a good choice, but the taste is strong and the fragrance is full.

But it feels like the gain outweighs the gain. If you pick too much, even the peppercorns will no longer bear fruit, but what should you do?

17. Mountain bamboo shoots.

Boil boiling water and then stir-fry to remove the bamboo smell.

Stir-fried bacon with mountain bamboo shoots makes me drool just thinking about it.

Sticky rice stewed with mountain bamboo shoots is a local specialty. The glutinous rice and bamboo shoots are fragrant and complement each other.