The beauty of spring can not only be seen, but also tasted. Recently, various seasonal spring vegetables have been launched one after another: Toon sprouts have a unique aroma and are fresh, tender, and delicious; Water celery is fragrant, crispy, tender, and has a beautiful fresh aroma; Spring bamboo shoots stir fried in a crisp and tender manner, with a sweet aftertaste... The wide variety of spring dishes fills people's dining tables with a sense of spring. Spring is warm with flowers blooming, and hundreds of dishes compete for freshness. Which spring dishes are suitable for consumption? How to eat spring and cultivate health? Our reporter conducted an interview. Spring food is fresh, missing a year. Walking into a supermarket in Chaoyang District, Beijing, the strong spring atmosphere is overwhelming - under the eye-catching slogan of "Spring Vegetable Festival, grab the first fresh crop", bundles of green and fresh vegetables are neatly arranged, attracting consumers to stay and choose. In spring, we should eat seasonal dishes Aunt Zhao, who was selecting spring vegetables, smiled wryly and said, "Spring vegetables are fresh and have a good taste. Toon sprouts mixed with tofu, Ge Hua fried eggs, and shepherd's purse dumplings are so fresh that our whole family loves to eat them." Wu Jia, Deputy Secretary General of the Nutrition Literacy Branch of the China Health Promotion and Education Association and a registered nutritionist, explained that spring vegetables do not refer to a specific type of vegetable, but rather to various fresh vegetables grown in spring. China has a vast territory, and spring vegetables from different regions also have their own characteristics. People in the Jiangnan region love eight types of spring vegetables the most, including Malan Tou, Xiangchun Tou, Shepherd's purse Tou, Goji berry Tou, Alfalfa Tou, Pea Tou, Garlic Tou, and Chrysanthemum Brain, collectively known as the "Seven Heads and One Brain"; People in northern regions prefer fragrant Chinese toon, shepherd's purse, elm, locust flowers, bitter vegetables, etc. At present, common spring vegetables include Toona sinensis, shepherd's purse, Malantou, spring bamboo shoots, broad beans, chives, asparagus, pea tips, spinach, chrysanthemum, rapeseed, celery, etc. They are mostly rich in vitamins, minerals, and dietary fiber, and have high nutritional value. In addition to offline supermarkets, several online grocery shopping platforms have also set up sections such as "Spring Tasting" and "Spring Vegetable Special Zone". In addition to common spring vegetables such as shepherd's purse, Chinese toon, spring bamboo shoots, and elm money, there are also various types of vegetables available, including baby bok choy, sesame bok choy, Isatis indigotica, goldenrod, and folded ear root. I am from the south. In the past, if I wanted to try southern spring cuisine, I had to ask my family to send it by mail. Now, with one click ordering on my phone, it's delivered quickly, saving time and effort Mr. Li is a frequent customer of online grocery shopping platforms. He displays newly received Malan Head and says, "I like stir frying Malan Head. When I bite it down, it gives me the taste of spring." "Traditional Chinese medicine emphasizes the unity of heaven and man, and diet should also adapt to the changes of the four seasons." Dr. Li Qiongyang, a chief nutritionist at Beijing Hospital of Traditional Chinese Medicine affiliated with Capital Medical University, introduced that in spring, yang energy is generated and all things are revived. Dietary adjustments should also follow nature, choosing ingredients that can promote the upward and outward growth of yang energy in the human body. At this time, the flourishing spring vegetables are perfectly matched, and consuming them appropriately can help stimulate the body's yang energy, promote metabolism, and absorb the vitality and energy bestowed by nature. Our country has a tradition of eating spring vegetables since ancient times. In recent years, thanks to the rapid development of cold chain logistics, spring vegetables have become popular again Wu Jia said that every spring, spring vegetables from all over the country come to the tables of thousands of households for people to taste. This not only reflects people's inheritance of traditional culture, but also embodies their longing for a beautiful and healthy life. Spring vegetables are well received, and nutrition is the key. "Spring vegetables are harvested in season, which not only have a fresher taste, but also have high nutritional value," said Wu Jia. Spring vegetables are mainly dark green vegetables, mostly rich in carotenoids, vitamin C, and potassium elements. For example, shepherd's purse has a high calcium content and is suitable for people with calcium supplementation needs; The unique volatile aroma of Chinese toon can invigorate the spleen and stimulate appetite, and its vitamin C content is higher than that of oranges; Spring bamboo shoots are low in fat and high in dietary fiber, which can help with digestion and improve intestinal function; Malantou contains a fragrant and bitter taste, as well as antioxidant components; Malan Head is rich in carotenoids and beta carotene, which are converted into vitamin A when they enter the human body, helping to alleviate dry eyes and maintain good vision. This spring, a new type of vegetable called Banlangen green vegetable appeared on the market and won the favor of many consumers, becoming the "top stream" in the spring vegetable industry. Wu Jia introduced that this vegetable is developed and cultivated by the National Rapeseed Engineering Technology Center of Huazhong Agricultural University, and is a hybrid of Isatis indigotica (also known as Isatis indigotica) and Brassica napus. The taste of Banlangen green vegetables is similar to that of vegetable sprouts, sweet and crispy, with a better texture than ordinary rapeseed, and a greener color after cooking. In addition, Banlangen green vegetables do not require high cooking techniques, whether it is stir fried, blanched, soup, or hot pot, they can all showcase unique flavors. Some consumers choose Banlangen green vegetables not only for freshness, but also for their nutritional value - according to a previous test report issued by the Quality Supervision and Inspection Testing Center of the Ministry of Agriculture and Rural Affairs (Wuhan), the vitamin C content of Banlangen green vegetables is as high as 98.4 milligrams per 100 grams, which is 30 times that of apples and close to the recommended daily intake of 100 milligrams of vitamin C for adults. Banlangen green vegetables are essentially vegetables and cannot be used as medicine Wu Jia reminds that a very small number of people may be allergic to Banlangen green vegetables. Once they experience discomfort after consumption, they should immediately stop eating and seek medical attention in a timely manner. Spring nutrition needs to follow the timing of the three springs and adjust the diet according to the situation Li Qiongyang said that in early spring (the beginning of spring and the rainy season), the yin and cold gradually fade away, and then warm and cold again. Diet should pay attention to dispelling cold and supporting yang. It is recommended to consume warm ingredients such as chives, onions, scallions, ginger, garlic, etc; In the middle of spring (the Awakening of Insects and the Spring Equinox), the spring cold gradually subsides, the yang qi is vigorous, and the liver qi is strong, which can easily damage the spleen and affect the digestion of the spleen and stomach. At this time, attention should be paid to tonifying the spleen and soothing the liver. It is appropriate to eat more spleen strengthening ingredients such as cabbage, carrots, yams, jujujubes, honey, and grains; In late spring (Qingming and Guyu solar terms), as the temperature gradually rises, it is advisable to have a light diet. You can choose ingredients with cooler properties, such as chrysanthemum, shepherd's purse, celery, spinach, and avoid spicy and hot foods like lamb, pepper, and Sichuan peppercorns. Moderate consumption is necessary, and can be paired with various options. The spring breeze brings warmth and flowers compete for beauty, making it a good season for hiking and enjoying spring. Recently, a new way of socializing has become popular among young people on social media - making plans to go outdoors to pick wild vegetables and taste spring limited delicacies. Do not pick or consume wild vegetables from unknown sources. If you pick, remember not to pick unfamiliar wild vegetables or eat uncertain ones to prevent poisoning Li Qiongyang reminds that many wild vegetables have a similar appearance to poisonous plants, making it difficult to distinguish. For example, poisonous celery (highly toxic) is similar to water celery, and ingestion can cause respiratory failure; Mandala seedlings resemble okra and can cause hallucinations or even coma when consumed. Nowadays, most wild vegetables have been artificially grown, and it is safer and more convenient to purchase them through regular vegetable markets, supermarkets, or fresh food platforms Li Qiongyang said that some wild vegetables are relatively safe on their own, but they grow in surrounding areas such as roadsides, highway green belts, chemical plants, sewage ditches, and landfills, which are prone to pollution and can cause harm to human health after consumption. Like other vegetables, spring vegetables are easily affected by dust, pesticide residues, and other factors during their growth process, so they need to be carefully cleaned before consumption. You can soak it for a while first, and then rinse it with running water to ensure that the dust and pesticide residues on the surface of spring vegetables are effectively removed Wu Jia pointed out that spring vegetables are rich in nutrients, but some vegetables (such as spring bamboo shoots and Chinese toon) contain high levels of oxalic acid or nitrite. It is recommended to blanch them in hot water before consumption. Oxalic acid and nitrite can dissolve in water, and blanching them before consumption is safer. To reduce nutrient loss and maintain color, a small amount of cooking oil or salt can be added to boiling water during blanching; When blanching, pay attention to controlling the time. Green leafy vegetables should generally not exceed 1 minute. When the leaves turn dark green and the texture is soft, quickly remove them to avoid prolonged cooking; After blanching, it is recommended to immediately put it in cold water to cool down, drain it, and then you can make various delicious foods. Although spring vegetables are good, we should not be biased towards them. The "Chinese Dietary Guidelines for Residents (2022)" recommend that the daily intake of fresh vegetables should not be less than 300 grams, with dark vegetables accounting for half, and spring vegetables should be consumed within 200 grams per day Wu Jia stated that a healthy diet requires a diverse range of food combinations. When consuming spring vegetables, it is recommended to pair them with appropriate amounts of meat, soy products, grains, etc. to obtain more comprehensive nutrition. It should be noted that some spring vegetables (such as bamboo shoots) have thicker fiber and can be chopped when consumed. Children and elderly people with weaker digestive functions should consume them in moderation to avoid problems such as indigestion. Li Qiongyang suggests that when cooking spring vegetables, you can choose food combinations with similar effects, such as pairing shepherd's purse with tofu. Shepherd's purse can calm the liver and improve vision, clear heat and dampness, while tofu can clear heat and nourish qi. The combination of the two can clear the liver and improve vision, nourish yin and moisten dryness. In addition, it can also be paired with meat and vegetables, such as celery with lean pork. Celery clears heat and soothes the liver, has a fragrant and healthy stomach, and lean pork nourishes the liver and benefits blood. The combination of the two can be used for dizziness, vertigo, tinnitus, bitter mouth, and red eyes caused by liver yang hyperactivity. Traditional Chinese medicine believes that chives, onions, and bamboo shoots in spring vegetables are organic compounds and are not recommended for people with yin deficiency, pregnancy, late stage infectious fever, allergies, and other conditions Li Qiongyang reminds that fennel and cilantro have a spicy and warm taste, strong Qi promoting effects, and are not recommended for the aforementioned population. In addition, most spring vegetables, including shepherd's purse, chrysanthemum, amaranth, celery, spinach, etc., are cold in nature. Pregnant women, children, those with yang deficiency constitution, weak spleen and stomach, weak digestive function, and those prone to diarrhea should eat them with caution or in moderation. (New Society)