一种味道类似茶叶尖的嫩树芽，我们叫：“牛涩子尖”，只有春天的时候才有，不知道名字的由来，爷爷说他小时候就这么叫的，小时候每次放牛都会掐一些回来，这也算是比较全能的野菜了，炒，蒸，拌，烩都非常美味，特别喜欢它微苦味道里的回甘，也喜欢它嫩嫩清爽的口感！

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We call these tea-like fresh sprouts “Niusezi Jian”. They’re only available in the spring. No one knows where the name came from and my grandpa called it this way when he was young. I would always pick some spring sprouts whenever I herded the cattle as a kid. They can be stir-fried, steamed or made into cold dishes. We especially enjoy its slightly bitter flavor and refreshing taste.

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我会在不同的平台分享我的生活，以及云南特色美食，祝你们天天开心，每天都有美食相伴～
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