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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.
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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.
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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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