It's fresh

Spring tastes fresh and nutritious. It contains sufficient moisture, rich plant proteins and nutrients and micronutrients essential to humans such as calcium, phosphorus and iron, in particular high cellulose content, which help to digest and prevent constipation. So spring is high protein, low fat, low starch, coarse cellulose. The mackerel is rich and produced four seasons a year, but the spring is so beautiful that it is dubbed the "cooking king" of spring, and Li Qianxiang's pen contains a description of the "preliminary fragrance that comes out of the forest at a price like gold". When you pick springs, you have to look around. The first is to look at the shells, which are generally made of green yellow, because they are often yellow when they do not fully grow up, or when they are just growing up. Second, it depends on meat stinging, the whiter it gets, the yellower it gets, the greener it gets. And when you look at the knots and the bodies, the closer the knots between them, the smaller the flesh. Finally, it looks at the body, with a small size and a particularly sweet taste。