Spring in Taizhou, Jiangsu province, is not only in the fresh scenery, but also in the steaming spring dishes on the dining table.
Xiang chun, or Chinese toon sprouts, is a seasonal vegetable that is commonly eaten during the early spring months. This vegetable is often prepared by stir-frying it with eggs, resulting in a dish that carries the aroma of spring.
Fried Xiang chun, or Chinese toon sprouts, with eggs. [Photo/Jingjiang Integrated Media Center]
The next dish features braised spring bamboo shoots, which pair perfectly with rice. Braising them with oil and sugar helps maintain their crispy texture while making them tender. The dish boasts a rich, aromatic sauce that complements rather than masks the fresh, sweet flavors of bamboo shoots.
Braised spring bamboo shoots. [Photo/Jingjiang Integrated Media Center]
Knife fish wonton is another must-try delicacy, featuring thin flour skin wrapped with a combination of pork and fish. As you take a bite, the delicious soup bursts in your mouth.
Another spring dish to savor is spring rolls. These are crispy and fragrant, usually filled with ingredients like shepherd's purse, leeks, or eggs. The filling is wrapped in spring roll skin and then fried until golden, resulting in a perfect balance of a crispy outside and a tender inside.
Crispy spring rolls. [Photo/Jingjiang Integrated Media Center]
