Remove the roots of the spinach and use only the leaves.
Place spinach in boiling water and quickly rinse in cold water as well as removing all water content.
Peel the outside layer of the Chinese bellflower and tear it thinly into small pieces.
Pre-soak the fiddleheads and stir-fry it with perilla oil.
Put perilla oil on the pan and stir-fry minced garlic to make it fragrant, Stir-fry the bellflower and fiddlehead separately.
Put the stir-fried bellflower and fiddlehead in a bowl and let it cool down.
Drain spinach of all water, add salt and soy sauce, as well as some chopped garlic to season it.
You may sprinkle some sesame salt for taste and visual effect.
Place all three side dishes onto a bowl as seen on the picture.

The three-colored vegetables consisting of spinach, bellflower root, and fiddlehead. Each has its characteristic and taste. You can make it more visually appealling by adding some sesame salt.