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春天,至鲜至嫩为上。绿油油的时蔬在雪融过后的土地上萌芽、生长,在发育到最水灵生脆的那一刻,就是我们尝鲜的时刻。为了尽情享受大自然的恩赐,人们要食树上花、枝上芽,品尝春天的味道。水芹、荠菜、香椿、马兰头、豌豆尖……唯有这个季节,细微,新鲜,揪下一点来,就能小炒一盘春天。春天给人一种类似宗教式的体验,皮肤暖洋洋的,内心洋溢着慷慨之情,色彩看上去越发鲜艳,气味闻起来更加浓烈。即便春寒料峭雨绵绵,一点新绿总能瞬间点亮一片黯淡。并且笃信定会越来越暖,叫人有信心,姹紫嫣红迟早开遍。倘若找一个没有南北差异的春天符号,春天
Spring, fresh to tender as. The green and green vegetables and fruits sprout and grow on the land after the snow melts, and at the moment when we develop to the best of the water, it is the moment of our first taste. In order to enjoy the gifts of nature, people want to eat flowers, shoots and taste the spring flavor. Cress, shepherd’s purse, cedar, maranton, pea tip ... ... only this season, subtle, fresh, pulling the next point, you can fry a spring. Spring gives a similar religious experience, the skin is warm, filled with generous heart, the color looks more and more vivid, the smell smelled more intense. Even if the spring chilly rain, a little fresh green always bright moment a light. And I believe that will be more and more warm, people are confident, bright purple sooner or later open. If you find a symbol of the spring without the North-South difference, spring