In the Local Customs of Jin Dynasty, it is recorded that "Yuan system has five spices", namely "garlic, garlic, leek, rape and coriander". The "heart" of the five-heart plate is homophonic with the old and new "hearts", so it means eating the "five hearts" to welcome the new. The ancients also believed that using spicy food to run qi and blood and spread evil spirits was of great benefit to ensure good health and seasonal epidemic prevention.
After the Tang and Song Dynasties, people improved the "Five Coriander" and added some seasonal vegetables, such as radish, Artemisia selengensis, tender celery bud and tender leek yellow, and combined them into one dish. "Four Seasons Baojing" in the Tang Dynasty records that "beginning of spring eats radish, spring cakes, lettuce and spring vegetables from New Year's Day to beginning of spring, which is vividly called" biting spring ". Today's spring cakes in the north and spring rolls in the south all evolved from this.