Spring and salt

THE SPRING IS SO FRESH THAT IT CHEWS UP FRAGRANCES AND GLYCOLS, WHICH HAVE BEEN POPULAR SINCE ANCIENT TIMES, AND WHICH HAVE BEEN HAILED BY THE INK AND GROCERIES OF THE SCRIBES, WITH THE WORDS, “A TASTE OF THE UNFAILING SPRING”. SUDONG POE ONCE SAID, “NO BAMBOO, NO MEAT, NO FLESH, NO SKIN, NO MEAT, NO MEAT.” SPRING TASTES ARE LIGHT AND TENDER, RICH IN NUTRIENTS, CONTAINING SUFFICIENT MOISTURE, PLANT PROTEIN, FAT, SUGAR, LARGE QUANTITIES OF CARROTS AND VITAMIN B, C, E, AS WELL AS NUTRIENTS AND MICRONUTRIENTS ESSENTIAL FOR HUMANS, SUCH AS CALCIUM, PHOSPHORUS AND IRON, WITH HIGH LEVELS OF CELLULOSE AND AMINO ACID。