Jicai, or shepherd's purse, is a kind of edible wild herb that becomes ripe in the spring. It tastes best when mixed with minced meat and placed into dumplings, wontons, or spring rolls. [Photo/WeChat account: rugaofabu]

Gouqitou is the sprout of a Chinese wolfberry. The herb is often blanched and dressed with sauce or chopped and mixed with chopped dried bean curd and sesame oil. [Photo/WeChat account: rugaofabu]