北京
鱼腥草，是中国西南地区常见的药食两用植物，尤以云贵川一带盛行。其茎叶具独特腥味，初尝辛辣冲鼻，却因清爽脆嫩的口感成为当地特色食材，可凉拌、涮火锅或炒食。
Houttuynia cordata, a bold herb from China’s southwest, carries a sharp, fishy scent. Crisp and refreshing, it’s long been a local favorite—served cold, stir-fried, or dipped in hotpot.
旧时郎中采它入药，谓其性寒，可解热毒。农人劳作归来，煮一壶折耳根水，饮下便觉火气消散。而今它从田埂走上餐桌，城里人初尝皱眉，久食却念其野气——那是山风与泥土才能养出的味道。
Once a remedy for heat and fatigue, farmers brewed it after long days in the sun. What grew by the fields now rests on city tables, its wildness softened but not lost.
一味草根，半卷风土。爱者甘之如饴，恶者避之不及，倒也应了人间至味，多半带着几分桀骜。
Some adore its raw, untamed taste; others turn away at first bite. But the truest flavors often come with a touch of defiance.
责编：鲍泓霓
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