(1) red dates: sweet food China’s ancient famous doctor Sun Simiao said: “spring is appropriate to save acid to increase the sweet, to nourish the spleen.” It means that it is advisable to eat less sour and more sweet in spring. Chinese medicine believes that spring is a time when liver energy is strong, so eating more sour food will make liver energy too strong and damage the spleen and stomach, so you should eat less sour food and more sweet food to strengthen the spleen and stomach energy. Jujubes are such a good product for the spleen in spring, and can be eaten raw, or made into jujube porridge, jujube cake, and jujube rice. (2) Honey: According to Chinese medicine, honey is sweet and enters the spleen and stomach meridians, which can nourish the middle and benefit the qi, laxative and laxative. In spring, when the weather is changing, it is easy to catch a cold. Honey contains many minerals and vitamins, and also has the function of detoxifying the lungs, so it can strengthen the immunity of the human body and is the most ideal tonic for spring. Therefore, in spring, if you can drink 1-2 spoons of honey every day, with a cup of warm water or with milk, it will have a tonic effect on your body. (3) Spring buds: Eat spring buds in spring. Confucius said “from time to time, do not eat”, meaning, not the season (things) will not eat. The classic work of Chinese medicine “Yellow Emperor’s Classic of Internal Medicine” also says to “eat the grain of the year”, that is, to eat seasonal food. In spring, all plants give out bright green shoots, and there are many edible spring shoots, such as toon, bean sprouts, garlic seedlings, bean seedlings, lettuce, etc. (4) leek: spring climate is cold and warm, you need to maintain Yang Qi, and leek is most suitable for human Yang Qi. Leeks contain volatile oils, proteins, fats and a variety of vitamins and other nutrients, which have the effect of strengthening the stomach, refreshing and strengthening the kidneys. Spring leeks are the best of leeks and are particularly tasty. Its roots are white like jade, its leaves green like emerald, and its fragrance fragrant. It can be eaten with meat, eggs, shrimp, cuttlefish, etc. It can also be used as a filling for steamed dumplings. Stir-fry mung bean sprouts or dried bean curd with some spring chives, extra aromatic and delicious. (5) Spring bamboo shoots: known as “the first vegetarian food”, spring bamboo shoots have been loved since ancient times as a delicious delicacy. Literati and gourmets have admired it and said “Spring bamboo shoots are the best thing to try”. Spring bamboo shoots are thick, tasty and nutritious, and can be made from meat or vegetables. It can be prepared in different ways, with different flavors, such as stir-frying, stewing, boiling and simmering. Local dishes such as “Spring Bamboo Shoots with Wolfberry” in Shanghai, “Spring Bamboo Shoots with White Chicken” in Nanjing, and “Spring Bamboo Shoots with Southern Meat” in Zhejiang, all take their place. However, it is very difficult to eat fresh spring bamboo shoots in the north, if it is formalin soaked forget it. (6) cherries: known as the “first spring fruit” reputation, currently cultivated throughout China. Cherry fruit flesh thick, tasty and juicy, bright color, rich in nutrients, its iron content is particularly outstanding, more than citrus, pears and apples more than 20 times, ranking first in fruit. Cherries are warm, sweet and slightly sour, and have the effect of tonifying the qi, toning the face, strengthening the spleen and appetite. Eating cherries in spring can generate sweat, benefit Qi, dispel wind and penetrate rash. It should be noted that cherries are fire and should not be eaten in excess, and should be avoided or eaten sparingly if the body is deficient in yin and fire. Can not eat cherries, strawberries are also a very good choice. (7) Spinach: Spinach is a year-round vegetable, but spring is better. The “spring spinach” root is red and green, fresh and tender, the most delicious. It is a great way to detoxify and prevent springtime dryness. It is also believed that spinach is sweet and cool in nature, which can nourish the blood, stop bleeding, astringent yin and moisten dryness. The reason is that spinach contains more oxalic acid, which hinders the absorption of calcium and iron, and it is advisable to eat spinach first with boiling water to soften it, and then stir-fry it. (8) onion, ginger, garlic: not only is the seasoning good, there are important medicinal value, can enhance appetite, help spring Yang, also has the effect of sterilization and disease prevention. Spring is the most nutritious time of the year for green onions and garlic, as well as the most tender, fragrant and tasty, which can prevent the most common respiratory infections in spring. Northerners love to eat spring onion scrambled eggs or small onion dipping sauce, are very nutritious and the best way to eat in line with the season. In general, the spring diet should eat more food contributed to us by nature in the spring, which tastes as DD light and sweet as spring.