今天和大家分享一個(gè)特別的創(chuàng)業(yè)故事！長(zhǎng)沙青年劉非景，大學(xué)畢業(yè)后回鄉(xiāng)創(chuàng)業(yè),，把自家祖宅改造成了超有特色的庭院主題餐,。他秉持著“適時(shí)而食”的理念,，根據(jù)二十四節(jié)氣推出特色菜品,。

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.

眼下正值仲春與暮春之交，萬(wàn)象更新,，鮮嫩艾葉被他做成糕點(diǎn)狀青團(tuán),，備受顧客喜愛(ài)。還有香椿煎蛋,、藠頭炒臘肉等春日限定美味,，讓食客們盡享時(shí)令鮮滋味,。

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.

劉非景虛心向老村民取經(jīng)，精準(zhǔn)把握時(shí)令蔬菜特性,，還和眾多農(nóng)戶合作，為找優(yōu)質(zhì)食材種子費(fèi)了不少心思,。他的餐廳不設(shè)固定菜單,，全看食材供應(yīng)，讓食客現(xiàn)場(chǎng)點(diǎn)單,。這種時(shí)令菜模式不僅助力農(nóng)戶銷售農(nóng)產(chǎn)品,，也讓游客在漫游鄉(xiāng)野時(shí)領(lǐng)略時(shí)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.