今天和大家分享一個特別的創(chuàng)業(yè)故事,！長沙青年劉非景,，大學畢業(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“適時而食”的理念,，根據二十四節(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,，萬象更新,，鮮嫩艾葉被他做成糕點狀青團，備受顧客喜愛,。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,，精準把握時令蔬菜特性,，還和眾多農戶合作，為找優(yōu)質食材種子費了不少心思,。他的餐廳不設固定菜單,，全看食材供應，讓食客現場點單,。這種時令菜模式不僅助力農戶銷售農產品,，也讓游客在漫游鄉(xiāng)野時領略時令菜魅力。

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.