There is one principle to follow in spring diet: according to changes in temperature, food gradually changes from warm and tonic, pungent and sweet to light and yin-nourishing products.

In early spring, keep warm and avoid cold in your diet. In early spring, you should eat some warm tonic vegetables and wild vegetables such as bamboo shoots, toona sinensis, spinach, willow sprouts, shepherd's purse, onions, ginger, garlic, leeks, mustard greens, etc. You should not blindly eat warm tonics such as ginseng to prevent the temperature from gradually rising in spring. It aggravates internal heat in the body and damages the body's righteousness; you should eat less cucumber, winter melon, eggplant, mung bean and other cooling foods.

The food in mid-spring should be spicy and sweet. Appropriately eat yams, red dates, honey, celery and other foods that can nourish the spleen and stomach. At the same time, pay attention to taking in sufficient amounts of vitamins to improve the body's immunity. Eat less acidic foods to prevent damage to the spleen and stomach.

The diet in late spring should be clear and tonic. You can choose sugar cane juice, shepherd's purse, lily, snail, duck meat, bitter melon, seaweed, kelp, jellyfish, mung beans and other tonic foods. Eat less spicy, sticky, cold and fatty foods. thing.