This year I really like to eat Tongho raw,
for the crispy texture and mild but unique fragrance. This time I use it a bit like
a local Shanghainese vegetable 馬蘭頭, to make a savory cold dish with cut up ingredients.
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| Tongho 茼蒿 sweet corn salad |
Cut Tongho into rough or fine shreds as you
wish, mix with sweet corn or firm beancurd etc, season with soysauce, sesame
oil and brown sugar.
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