北宋名家苏轼有诗：“蒌蒿满地芦芽短，正是河豚欲上时。”蒌蒿是一种野菜，春日采摘嫩芽与嫩茎食用。自古就有食之，可凉拌、炝炒。可配荤素菜，从苏轼的诗中可看到，古代也有与河豚配食。现介绍几款用蒌蒿创制的菜肴。蒌尖凉拌开洋主料：蒌蒿750克，开洋25克，生姜10克，盐、 Northern Song Dynasty famous Su Shi’s poem: “Artemisia annua full of Luya short, it is the puffer fish for the time.” Chrysanthemum is a wild plant, spring picking and shoots of young shoots. Since ancient times there is food, can be cold, stir-fry. Can be equipped with meat and vegetarian dishes, from Su Shi’s poem can be seen, there are also ancient and puffer fish food. Now introduce several dishes created with Chrysanthemum.蒌 tip cold to open the ocean Ingredients: Chrysanthemum 750 grams, 25 grams open ocean, 10 grams of ginger, salt,