1. Dried shredded pork with celery. The celery stir-fried in a large pot has a special flavor. The "sincere cooperation" with fresh shredded pork makes the whole dish not too dull, and makes the fresh flavor of the meat stand out to the fullest!

2. Artemisia stem in my hometown is also called Artemisia microphylla. In spring, it has a special aroma that attracts people's appetite. It can be made into garlic-fried Artemisia stem, shredded pork-fried Artemisia stem and hotpot. Artemisia selengensis Turcz. and Artemisia selengensis Turcz., the former mainly eats young stems, while the latter mainly eats young leaves, but they are both foods with high sodium content, and the salt needs to be reduced by half when cooking.

3. Stir-fry snails! "A clear snail is worth a goose." Spring is the best time to eat snails. At this time, snails have not yet propagated, and there are no small snails in their shells. The meat is plump and plump, and the taste is guaranteed at the same time.

4. Spring leek "Spring leek in the first month, February leek" is newly listed, fresh! The stuffing of the leek box can be added according to your own preferences, such as leek mixed with eggs, leek mixed with minced meat, diced meat, shredded pork, etc., but leek is the absolute protagonist.

5. Jiuniang cake is a famous specialty snack in Suzhou and a seasonal snack in spring. The dough is made of fermented wine and flour, and the fillings are bean paste, sesame, rose and so on. Every spring, every household will hand-make wine cakes, and the sweet and rich fragrance has been lingering in childhood.

6. My family often eats braised bamboo shoots in spring. My mother says that picking bamboo shoots is very particular, and don't be lazy to buy bamboo shoots that have been stripped of their coats, so they are not tender. The bamboo shoots bought that day are best eaten that day, and the taste is much worse a day later. If there is soil vegetable oil at home, it tastes even better! There must be this dish on the table at home every spring, which is the unique taste of spring!

7. Spring comes early in Yunnan, and Yunnan cuisine is characterized by rich ingredients, and all kinds of wild vegetables and wild flowers can make a dish easily. Toona sinensis scrambled eggs seem to be the same in the north and south. Many old people in the mountains of Yunnan, beginning of spring, began to climb trees to pick Toona sinensis, and the sickle tied with a long bamboo pole cut off the Toona sinensis buds, where the following children picked them up. Toona sinensis scrambled eggs, Toona sinensis cold, Toona sinensis mixed with tofu are all common ways to eat, of course, Toona sinensis has to go through water, so that the aroma can come out. There is also Toona sinensis that can be dried and fried, which is very crispy.

8. social meals. Xiangxi, Guizhou area, spring must be done, after the season is not waiting. The main materials are glutinous rice, japonica rice and Artemisia, supplemented by dried tofu, Xiangxi bacon, sausage and peanuts. Oryza glutinosa and japonica rice are washed in proportion, wormwood is minced, other ingredients are diced, and lard is fried after hot pot. Stir-fry, stir well with cooked glutinous rice and peanuts, and simmer for an hour. When the lid of the pot is lifted, the fat fragrance of bacon and sausage and the unique fragrance of Artemisia are filled with the joy of spring as the dense fog rises from the pot.