腊肉炒藜蒿 Stir-fried Lihao with Cured Pork

一口吃掉春天的味道，一份独属于云梦泽的乡愁记忆。

This seasonal favorite captures the flavors of spring and evokes the quiet charm of waterside living. 

推荐理由 藜蒿异香扑鼻，腊肉咸鲜醇厚，二者同炒，激发出独特野趣与年味，是武汉人开春的念想。

Highlights The distinctive aroma of lihao, a seasonal vegetable known as Artemisia selengensis, meets the rich savoriness of cured pork. Stir-fried together, they release a wild, rustic fragrance and a hint of festive warmth, carrying the locals’ quiet anticipation of spring. 

故事渊源 藜蒿是长江沿岸滩涂的野生佳蔬，旧时开春，市民喜食其嫩茎，谓“尝春”，与腊肉同炒，是冬藏与春鲜的完美邂逅。这道菜带着浓厚的时令感与地域色彩，那特殊的香气，是唤醒江城人春日味觉记忆的开关。

About the Dish Lihao grows wild along the shoals of the Yangtze River. In early spring, locals enjoy its tender stems in a tradition known as “tasting spring.” Stir-fried with cured pork, the dish brings together the richness of winter curing and the freshness of spring. Its distinctive aroma is a sure sign of spring. 

制作方法 藜蒿摘取嫩茎切段，腊肉煮熟后切片，热锅少油，下腊肉片煸炒 出油，加入姜蒜末、干辣椒爆香。倒入藜蒿段，大火快速翻炒，加少许盐、糖调味，炒至藜蒿断生即可。 

Preparation Cut the tender stems of lihao into sections. Boil a chunk of cured pork until cooked through, then slice it. Heat a little oil in a wok and sauté the pork slices until golden and crisp. Add minced ginger, garlic and dried chilies, and stir-fry until fragrant. Add the lihao stems and toss quickly over high heat. Season with a pinch of salt and sugar, and stir-fry until the stems are tender and bright.