1 recipe found
Although all kinds of seasonal vegetables are now available, wild vegetables still have a unique flavor. This kind of wild vegetable is called Shanmazha in our local area. It is very common and has a crispy and tender texture. Its scientific name is Yin Bupleurum. It is sweet in nature, slightly cold, returns to the liver and stomach meridian, and has the effect of clearing away heat and cooling blood. After blanching fresh shanmazha, add fragrant sesame sauce, refreshing garlic, smooth vermicelli, and crispy black fungus. Although it is a vegetarian cold dish, it is rich in taste and doubles in nutrition.
