Yakeshi Willow Artemisia Sprout (a specialty of Yakeshi, Inner Mongolia)

The basic introduction of Yakeshi Liuhao buds

Liuhao, also known as Liuhao vegetable, water artemisia, white artemisia, etc., is a perennial herbaceous plant in the Asteraceae family. Its tender stems and leaves are edible. Field collection is usually carried out from May to June. After harvesting, blanch it with water to remove bitterness before stir frying, dipping it in sauce, making filling, or making soup

The mountain and wild flavor is unique, refreshing to the palate, delicious and fragrant. It is a pure natural, pollution-free, high-quality and safe wild plant. It is a popular wild vegetable among people of all ethnic groups

How did the history of Yakeshi willow artemisia buds come about

Preparation method of Yakeshi willow Artemisia sprouts

Artemisia sprouts dipped in Pickled vegetables

Raw material composition: 250g willow Artemisia sprouts, shallots, garlic, pearl onions or yuan onions, cabbage, radish seedlings, cucumber strips, farm sauce

Tasting and eating methods of Yakeshi Liu Hao Ya

Stewed Liu Hao Ya with pork ribs, stewed Liu Hao Ya with minced meat, stewed Liu Hao Ya with fatty intestines, stewed Liu Hao Ya with small fish, etc.