Speaking of mulberry leaves, we often think of silkworms. But mulberry leaves can also be used to make delicious food. At present, mulberry leaves are the best seasonal ingredients. Cantonese chefs usually cook them in the original way and try to keep the original taste of mulberry leaves. They use the leaves as a whole and the mulberry branches as slices to make ‘old fire’ soup. Steamed fish cakes, steamed bighead fish, fish balls... All with mulberry leaves as their base, presenting a unique spring delicacy.

说起桑叶，我们就会想到“蚕”。但其实桑叶还可以用来制作美味食物。目前桑叶正是最佳的时令食材，粤菜师傅们一般以农家做法烹制，尽量保持桑叶的原汁原味。叶子整块用，桑枝切片来煲老火靓汤。蒸鱼饼、蒸大头鱼、浸鱼丸……全部以煮熟的桑叶垫底，演绎出一片油油绿意。