他的时令菜单 让节气美食“C位出道”

今天和大家分享一个特别的创业故事！长沙青年刘非景，大学毕业后回乡创业，把自家祖宅改造成了超有特色的庭院主题餐。他秉持着“适时而食”的理念，根据二十四节气推出特色菜品。

Today, let me share a special entrepreneurial story with you! Liu Feijing, a young man from Changsha, returned to his hometown to start a business after graduating from university. He transformed his ancestral house into a courtyard-themed restaurant with unique characteristics. Adhering to the concept of "eating in line with the seasons", he launches special dishes according to China's 24 solar terms.

眼下正值仲春与暮春之交，万象更新，鲜嫩艾叶被他做成糕点状青团，备受顾客喜爱。还有香椿煎蛋、藠头炒腊肉等春日限定美味，让食客们尽享时令鲜滋味。

Now it is the transition between mid - spring and late spring, and everything is revived. He makes fresh and tender mugwort leaves into pastry-shaped green rice balls, which are very popular with guests. There are also spring-limited delicacies such as fried eggs with chopped Chinese toon leaves and stir-fried preserved pork with rakkyo, which allow diners to fully enjoy the fresh taste of the season.

刘非景虚心向老村民取经，精准把握时令蔬菜特性，还和众多农户合作，为找优质食材种子费了不少心思。他的餐厅不设固定菜单，全看食材供应，让食客现场点单。这种时令菜模式不仅助力农户销售农产品，也让游客在漫游乡野时领略时令菜魅力。

Liu Feijing humbly learned from the old villagers, accurately grasped the characteristics of seasonal vegetables, and also cooperated with many farmers. He put a lot of effort into finding high-quality ingredients and seeds. His restaurant does not have a fixed menu; it all depends on the supply of ingredients, and diners can place orders on the spot. This model of seasonal dishes not only helps local farmers sell agricultural products but also enables tourists to appreciate the charm of seasonal dishes while roaming the countryside.