高黎贡山脚下的山葵，味道鲜明浓烈，叶子清脆爽口，全身都是宝。叶子腌成酸菜，根茎磨成泥，淡淡的香味和恰到好处的辛辣感，在口腔里碰撞，让人觉得有点“冲”，但意外的会有点上瘾。趁着阿哥家有新鲜的火烧肉，用现磨山葵做个蘸水，做个山珍刺身和几道小吃，和家人一起吃顿清清凉凉的晚饭。

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