Hurry up and take a bite of spring's 'limited-edition green'~

A spring thunderbolt awakens the bamboo shoots; they hastily push aside the soil, poke their heads out, and curiously peek at the world. Before they have time to shed their brown pajamas, the tender shoots, under the spring rain, look upward section by section, jostling each other as they grow.

Bamboo shoots, with their plump bodies, jade-white color, tender flesh, and delicious crispness, are hailed as the "King of Vegetables."

As the saying goes, "There is no better way to taste freshness than with spring bamboo shoots." These seven simple words perfectly illustrate the status of bamboo shoots. China's history of eating bamboo shoots spans thousands of years; it is said that people began enjoying them as a delicacy as early as the Shang Dynasty.

After millennia of culinary tradition, Chinese people have created countless ways to enjoy bamboo shoots—whether cold dressed, stir-fried, braised, or simmered in soup, they all deliver a delicious, fresh flavor.

Its fresh and elegant taste, along with its crisp and delicate texture, perfectly interprets the ultimate definition of the Chinese character "鲜" (freshness). So this spring, take a bite of bamboo shoots and seize the whole springtime.

It grows high on the branches; as you approach, you can smell its special "fragrance." Swaying on the branches, those who love it are eager to pick it, while those who dislike it cover their noses and run away.

Chinese toon (香椿), known as "the tree vegetable" and "king of spring vegetables," is undoubtedly the most eye-catching vegetable every spring. Because of its extremely strong aroma, some people can't get enough of it, while others keep their distance.

It is not as gentle as its name suggests; instead, it is a vegetable that shows its sharp character. The sulfide compounds give it a pungent, garlic-onion-like kick, while terpenes endow it with a fresh, pleasant floral scent.

Few ingredients in the world can combine such contradictory flavors as Chinese toon does. Its strange, intense fragrance can only be distinguished by the taste buds; words are hard put to describe it.

Whether lightly dressed with the most ordinary tofu, passionately stir-fried with eggs, or wrapped in the greasiest cured meat, Chinese toon always triumphs over diners' taste buds.

Whether loved or hated, it best represents the arrival of spring. As the saying goes, "One bite, and you'll remember it through three springs." So just enjoy it.

The good rain knows the season; spring buds are at their freshest. Shepherd's purse (荠菜) grows in early spring; after a gentle spring rain, it emerges from the hills and fields. When you see it on a spring outing, it feels like discovering gold of spring, a delightful joy.

The good rain knows the season; spring buds are at their freshest. Shepherd's purse (荠菜) grows in early spring; after a gentle spring rain, it emerges from the hills and fields. When you see it on a spring outing, it feels like discovering gold of spring, a delightful joy.

This tiny wild vegetable has infinite charm. It can be prepared in many ways: from shepherd's purse dumplings to cold dressed shepherd's purse, from scrambled eggs with shepherd's purse to shepherd's purse and tofu soup, from shepherd's purse spring rolls to shepherd's purse buns... Truly, a handful of shepherd's purse brings gourmet food home.

This gift of spring, with its fragrant and delicious taste, captures the empty stomachs that have longed all winter. Bite by bite of "freshness" and "fragrance," you eat spring into your belly; a hint of spring's sweetness is enough to make taste buds and soul resonate.

Early spring is always capricious with warm and cold spells, but after a spring rain, almost overnight, clusters of tender green Malantou (马兰头) break through the soil in the fields, by the roadsides, and along the ditches—everywhere their bright green, vibrant figures appear.

Malantou is also known as "red-stem vegetable" or "field-side chrysanthemum"; it is a herbaceous plant of the Asteraceae family, and its tender shoots are edible. With a plain appearance, high nutritional value, it can also be used medicinally.

It is tender and slender, with a fine texture. This spring, together with shepherd's purse, it shares the spotlight of the table's spring colors. No elaborate cooking skills are needed; simply blanch lightly, add seasonings, sesame oil, and minced garlic, and mix gently—the fragrance is rich.

Although cold dressing is the best way to preserve Malantou's original flavor, it doesn't stop diners from playing with it in various ways—stir-frying, making soup, using as filling... all are easy. I think this is probably the most down-to-earth, everyday expression of spring for Chinese people.

Review: Zhang Wenjing