"Walk inside, there's heat-resistant cilantro planted year-round; it's especially good during summer, with a stronger flavor."
These are vegetable varieties that more adapt to the market's needs and seasons, carefully selected and paired by Yan Ran and the others.
Not far away, there's a large area of perilla; pick the tender parts to stir-fry with tofu or mix with cold noodles, both are exceptionally good.
If you can't get used to it...
Oh well, if you can't get used to it, there are plenty of other vegetables to choose from, the key is freedom and choice.
Apparently, everyone doesn't eat this often. At the moment, smelling this distinctive aroma, everyone reacts differently:
"Why does this smell so strong to me? Is this catnip?"
"I don't think so. That's not what perilla looks like online. Is it mint?"
"They say perilla's scientific name is basil, right?"
