In the spring days of rising yang energy, everything is sprouting and full of vitality, and the "spring dishes" on the dining table are also timely. Xiangchun, shepherd's purse, Malantou, spring bamboo shoots, dandelion... These seasonal wild vegetables, with their earthy fragrance and natural scent, not only bring the first fresh fragrance of early spring to the taste buds, but also contain wisdom for nourishing the body and adapting to the season. Why do we have to 'eat spring' in spring? How to eat "spring vegetables" scientifically and healthily? Our reporter interviewed Yang Hongjie, a member of the Agricultural and Labor Party and deputy chief physician of the Rehabilitation Medicine Department at Xiyuan Hospital of the Chinese Academy of Traditional Chinese Medicine, and listened to her talk about the "ancient methods" of spring food and nutrition. The key to dietary regulation in response to the rise of yang qi is to "nourish the liver and strengthen the spleen". In spring, as the temperature gradually warms up, the qi and blood in the body also become active. In traditional Chinese medicine, this is the season for the rise of yang qi. At this time, metabolism accelerates, pores open, sweating increases, and the circulation of qi and blood is more inclined towards the surface, which can easily lead to a state of "external heat and internal deficiency", that is, the surface is dry and hot, but the essence and qi inside are insufficient. Spring belongs to wood and is connected to the liver. Yang Hongjie pointed out that "in spring, the liver qi has a strong function of dispersing and releasing, and the bile secretion and digestive functions become active. However, due to the fact that the human digestive system has not fully adapted to the changes in metabolic rhythm, it is easy to have problems such as liver yang hyperactivity, spleen and stomach weakness, and immune imbalance." This is often manifested as dizziness, irritability, insomnia, frequent dreams, loss of appetite, bloating and diarrhea. Some people are also more likely to suffer from pollen allergies, skin itching and other troubles in spring. Therefore, the dietary regulation in spring emphasizes "soothing the liver and regulating qi, strengthening the spleen and nourishing yang". Yang Hongjie mentioned that vegetables such as chives, Chinese toon, scallions, ginger, and garlic, which are known for their "fragrant and warm dispersing" properties, can help promote yang energy, soothe the liver, and promote qi circulation; Green bean sprouts, yellow bean sprouts and other sprouts are rich in enzymes and vitamins, and are also good digestive assistants during the active metabolism in spring. Spring vegetables have their own wonderful uses, and only when eaten correctly can they be properly nurtured. In ancient Chinese herbal books, many spring vegetables have the effect of "medicinal and edible homology", mostly belonging to the category of "spicy powder" or "sweet and cool", which is suitable for the characteristics of rising yang energy and gradual internal heat in spring. Taking shepherd's purse as an example, this "field vegetable" is praised by the "Compendium of Materia Medica" as a "protective herb" that has the function of nourishing the five organs; Tang Dynasty physician Sun Simiao even called it "nourishing the heart and spleen, improving vision and nourishing qi", especially suitable for spring health and conditioning. Another representative of "spring flavor" is Malantou, which is a good medicine for "clearing heat and detoxifying, dispersing blood stasis and stopping bleeding" in "Bencao Zhengyi". It can alleviate common symptoms such as sore throat and swelling in spring, and also has the wonderful effect of "breaking stagnant blood and nourishing new blood", especially for women with menstrual disorders who are more friendly. Yang Hongjie mentioned: "Malan Head is rich in active ingredients such as volatile oil and inulin, which have inhibitory effects on Staphylococcus aureus. Cold mixed consumption is also a top choice for spring 'clearing fire' diet. Spring bamboo shoots' benefit the diaphragm and lower qi, reduce phlegm and heat ', and Chinese toon' dispel wind, detoxify, kill insects and treat sores' are both the 'leading flower Dan' in spring vegetables. Although spring vegetables are good, they should also be eaten correctly to maintain health, "Yang Hongjie reminded. For example, spring bamboo shoots have a high content of oxalic acid and Chinese toon trees contain a lot of nitrite, so they need to be blanched before consumption in order to be safe and delicious. In addition, spring vegetables have different cold and hot properties, so when consuming them, one should also choose according to their personal constitution. Yang Hongjie shared: "For example, for those with liver qi stagnation and easily irritated emotions, it is suitable to eat more spicy vegetables such as Chinese toon and shepherd's purse to help soothe the liver, relieve depression, and regulate emotions; while for those with damp heat in the spleen and stomach, bitter mouth, and bloating, it is more suitable to eat vegetables such as Malantou and Dandelion that have the effect of clearing heat and dampness to regulate the spleen and stomach, and clear internal heat." For young people who are prone to internal heat and acne, it is advisable to eat more cool wild vegetables such as ferns and Malantou to help clear heat and detoxify; Patients with chronic diseases such as hypertension and hyperlipidemia should consume vegetables rich in dietary fiber, low-fat, and high potassium such as shepherd's purse and spring bamboo shoots in moderation; People who overuse their eyes should eat more vegetables rich in vitamin A and beta carotene, such as shepherd's purse and wolfberry leaves, to relieve visual fatigue and dry eyes. However, not everyone is suitable for eating spring vegetables. Yang Hongjie reminds that people with spleen and stomach deficiency cold and prone to diarrhea should be cautious about eating cold vegetables such as spring bamboo shoots and Malan seeds to avoid exacerbating abdominal pain and diarrhea symptoms; People with allergies should pay attention to vegetables such as Chinese toon that may trigger allergic reactions; Gout patients should limit their intake of high purine vegetables such as bamboo shoots and ferns; Pregnant women and women during menstruation should pay special attention to avoiding wild vegetables such as purslane that may affect uterine contractions. Spring cuisine "is not just limited to" spring dishes ", but can also be used to try the nourishing methods of spring. Many spring specific ingredients are also rich in the effects of promoting yang energy and following the rhythm. Tea is the medicine for all diseases This is recorded in the "Compendium of Materia Medica". In Yang Hongjie's eyes, spring tea, especially Mingqian green tea, has undergone winter storage to accumulate energy. The tea buds are rich in tea polyphenols and amino acids, which not only clear the liver and improve vision, but also invigorate the mind and relieve internal heat. And what matches spring tea is undoubtedly spring honey. Lychee honey, longan honey and other early spring honey varieties have a mild and sweet taste, which can moisturize and detoxify, as well as nourish the middle and nourish qi. They are suitable for making honey drinks with lemon and mint to relieve spring dryness and discomfort. In the season of blooming flowers, various edible flowers have become another highlight of health preservation. Yang Hongjie shared that jasmine can be made into flower tea, which has the effect of regulating qi and promoting depression; Eating magnolia fried eggs can promote nasal circulation and improve spring allergies; Roses can promote blood circulation and regulate menstruation, especially when brewed with red dates as a tea drink. In addition, spring sprout ingredients such as goji sprouts and mulberry leaf sprouts can be used for cold mixing and soup making, with the effect of clearing the liver and reducing fire. When choosing 'spring products', one should follow the principle of' using local materials and adapting to different people ' Yang Hongjie suggests prioritizing local seasonal products and matching them according to individual constitution. For example, for those with yang deficiency, ginger and jujube can be paired with isothermal ingredients, while for those with damp heat constitution, the proportion of bitter ingredients can be appropriately increased to help clear and dissolve dampness. The spring flavor can be integrated into the daily three meals without fuss. "In the morning, warm water can be used to brew honey and lemon drinks instead of coffee to gently wake up the digestive system; the rice porridge at breakfast can be upgraded to shepherd's purse and yam Congee; lunch can be mixed with a proper amount of medlar sprouts or mulberry leaf sprouts; dinner can be designed to design a" ten minute spring flavor "Kwai series of Chinese toon mixed with tofu, garlic mashed Malan head, etc." Yang Hongjie recommends that even if the pace of life is faster, you can "steal a taste of spring", a handful of green, a spoonful of spring fragrance, and quietly walk into daily life with the rotation of solar terms, also for the body and mind Note the vitality and hope of spring. (New Society)