1. Spring bamboo shoots.

2. Bamboo shoots have the reputation of "the first treasure among vegetables", and the taste of bamboo shoots is light and tender, and there is also a saying among the people that "nothing can be done without bamboo shoots".

3. Eating bamboo shoots properly can supplement the vitamins needed by human body.

4. Toona sinensis.

5. The tender buds of Toona sinensis can be made into various dishes, among which the tender leaves of new branches of Toona sinensis in spring have the best taste.

6. Common methods of Toona sinensis include fried eggs, fried Toona sinensis, fried Toona sinensis and Toona sinensis soup.

7. chunyu.

8. shepherd's purse is a treasure in wild vegetables.

9. its tender stems and leaves are used as vegetables, which are fragrant and delicious and contain many amino acids.

1. Spinach.

11. Spinach is a vegetable that is available all year round, but it is better in spring. Its roots are red and green, fresh and abnormal, and it is especially delicious.

12. Spinach contains more oxalic acid, which hinders the body's absorption of calcium and iron. When eating spinach, it should be blanched with boiling water first, and then fried.

13. Rape.

14. Rape is rich in nutrition, with high vitamin C content.

15. There are many ways to eat rape, such as frying, burning, frying and grilling, and the rape core can be used as an ingredient, such as mushroom rape, grilled cabbage, seaweed rape and so on.