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From wilderness to kitchens, fresh greens shape season’s signature dishes_蜘蛛资讯网

ement their diets after winter, when fresh produce was scarce, explained Zhu Yi, associate professor at the China Agricultural University in Beijing."Eating spring vegetables is part of China's culina

bal Times. In fact, foraging spring vegetables is hardly new in China. Farmers and villagers have long harvested wild greens to supplement their diets after winter, when fresh produce was scarce,

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