Just after the spring equinox, the spring light in the north came in a mighty way, quite a bit of peach and willow green, and everything stretched. Southern cities have already experienced several spring rains, rumbling with the pulsation of spring.
Since ancient times, there has been a saying that "from time to time, do not eat", after the spring equinox, it is also a good time to eat spring vegetables. Originally, "spring vegetables" referred to a kind of wild amaranth, and later referred to seasonal vegetables in spring, especially the wild vegetables that grow naturally in the mountains.
Spring shoots, toon, cabbage... At this time, go to the vegetable market, these vegetables are neatly stacked there, and at a glance they are all clean and moist. It doesn't take much condiment, but it can be white-seared or stewed, and with just one sip, it feels like spring is in your mouth.
Taking advantage of this great spring light, it is better to eat from the south to the north, eat a plate of spring vegetables, brew a pot of spring tea, and go to a spring feast together.
Gangnam ▏ Fresh loss of eyebrows
If the spring in Jiangnan is a wonderful drama, then wild vegetables must firmly occupy the C position, and Jiangnan people love wild vegetables deeply, and the tricks must also be varied. In addition to the common cabbage, coriander, and water celery, there are also many wild vegetable brothers of the "head" generation, such as alfalfa head, marlan head, goji berry head, etc., and the color is also fresh and attractive.
Alfalfa head is also commonly known as clover, but it is the young leaves of alfalfa that are really used for consumption, and parts of Jiangnan are also called "grass heads". When eaten raw, the leaves are slightly sour, but Jiangnan people like to add white wine or rice wine, and the young leaves show a fresh and sweet side under its stimulation, and the refreshing taste is impossible for any diners to refuse.
Ma Lantou pays more attention to the fresh and simple way to eat, blanched water and squeezed dry and chopped, cold mixed with spiced tea dried shrimp, drizzled with sesame oil, supplemented by spices such as vinegar sugar salt, which is the most healing side dish in spring.
It is said that "peach blossom flowing water mandarin fish fat", how can the spring vegetables in Jiangnan be less than spring fish? There are knife fish with fine bones like cotton before and after the Qingming Dynasty, there are the fattest pond snakeheads when wild cauliflowers are in full bloom, and there are also groups of yellow fish that follow the tide in spring, which can be cooked and steamed, and how to eat them feels mellow and delicate. To use the old saying of the Jiangnan people, it is "so fresh that the eyebrows will fall off".
Not far from the West Lake, The Yulan Chinese Restaurant of the Regent Meilu Hotel in Hangzhou has launched the handmade knife fish wontons that are enjoyed by gourmets, with a thin skin and fresh meat, and a very layered taste, which is evocative and long- This dish is developed by the chef of Magnolia Chinese Restaurant who travels to the north and south of the river to personally select ingredients, preserving the authenticity of the ingredients while also being quite creative.
And "not eating from time to time" is reflected in meilu's spring menu, spring shoots and vegetable bile together into vegetable gall spring shoots stewed flower glue soup, inspired by Shanghai cuisine to make wild vegetable protein slip yellow fish fillet, Zhejiang vegetable oil braised spring shoots partner big black ginseng... Of course, toon cold mixed tofu is inevitable, a layer of fresh and tender toon, a layer of tender white tofu, the whole spring in the mouth exploded.
Address: No. 8 North Road, West Lake District, Hangzhou City, Zhejiang Province
Tel:0571-87098800
Hefei is known as "the head of Jiangnan, the throat of the Central Plains", located in the hefei landmark China Resources Building twin towers of the Grand Hyatt Pavilion Restaurant, also launched a creative spring dish: toon cooking yellow fish, fresh toon and delicious yellow fish cooking, eat a bite, instantly feel the fresh spring and the fresh tip of the tongue of the sea.
In addition, the spring dishes of Grand Hyatt Court Restaurant have added many ideas to the traditional methods, such as chives and tofu stuffed skin eggs, locust goose egg hawthorn rolls, spring bamboo shoots fried shrimp balls, mushroom roasted finger steaks, XO sauce cabbage cakes and other dishes are not only elegant and fragrant, but also have high nutritional value with meat and vegetables, all of which are delicious that cannot be obtained in spring.
Address: No. 111 Qianshan Road, Shushan District, Hefei City, Anhui Province
Tel: 0551-6282 1234 ext. 1558
Southwest ▏ Spring shoot flavor
Spring is a good time to eat bamboo shoots, Jiangnan people love to eat, southwest people also love to eat. The southwest region is most famous for its bamboo shoots in Sichuan. Why? Because Sichuan is a major province in the domestic bamboo industry, 20 cities and prefectures have green bamboo forests that cover the mountains, and the spring shoots produced are naturally more tender.
As the "hometown of western Lei Bamboo", Sichuan Pujiang Mingyue Village is rich in fine-leaved aconitum bamboo shoots, this unique bamboo shoot is not only a mountain treasure loved by Sichuan people, but also a favorite dish of giant pandas at the China Giant Panda Research and Conservation Center, fresh and pure, and can be squeezed out of the sweet juice with a gentle pinch of the hand.
Thunder bamboo shoots are named after the early spring thunder shoots, from the first rain, only a short period of more than 20 days to taste the delicious, can be described as a year, fleeting. Its fragrant taste has been favored since ancient times, and Tang Taizong and many literati and inkers praised it, so it is said that "it is better to eat meat than to eat bamboo shoots".
In addition to Pujiang Lei bamboo shoots, Ebian bamboo shoots, Xingwen Fang bamboo shoots, Wawu Mountain small bamboo shoots, etc. are very famous, from the spring shoots listed to the market, Sichuan people do not want to miss these mountain delicacies for a day, salted meat with spring shoots, fresh meat fried spring shoots, spring shoots rib soup... Simmered and stir-fried are delicious. Spring shoots are eaten into the stomach, and the body seems to be full of vitality.
Located in tianfu Avenue, a large single building in the World Center, The Fengxuan Chinese Restaurant of The InterContinental Chengdu Global Center, is its signature dish of various bamboo shoot dishes launched in the spring, and the ingredients are selected from the bamboo shoot tips and the upper middle section, whether it is the old chicken soup stewed with red meat in March, or the lion's head of the silk bamboo mushroom, or the crispy waxy spring shoots fruity smooth and spring shoots fresh broad bean braised shrimp balls, you can feel the different flavor of spring shoots.
It is worth mentioning that the spring menu is also the main delicacy of the spring menu, the former is cooked with fresh fava beans peeled and stir-fried with herbs; the latter is wrapped in the skin of chopped vegetables and glutinous rice into the sprout pork filling, steamed and then fried, all soft and sticky teeth, suitable for all ages.
Address: No. 1736, North Section of Tianfu Avenue, High-tech Zone, Chengdu, Sichuan Province
Phone: 028-6275 8888
As the first Hilton hotel in Chengdu, chengdu Hilton's Royal Seal Chinese Restaurant also launched a spring tasting feast, which uses unique cooking techniques to produce a variety of different flavors of spring shoots health dishes, such as the tangtang spring shoots boiled bacon with suitable thickness and light, and the spring shoots with Chengdu's local characteristics, etc., which are appetizing and delicious.
And the dumplings with high appearance are loved by diners, cherry blossom sticky dumplings, pink and tender; spring vegetable dumplings, like turquoise little fat people, cushioned with reed leaves, gently bite, each bite is the color of the mountains.
Address: No. 666, middle section of Tianfu Avenue, Wuhou District, Chengdu
Phone: 028-6572 3099
Beijing ▏ Make the most of your things
Although toon has been popular in the north and south in recent years, in the early years it was able to support half of the wild game in the north of spring, and during the Han Dynasty, toon was once enshrined with lychees as two major tributes in the north and south, and was deeply loved by the nobles of the imperial palace. In the early years, many people in Beijing would plant toon trees in the courtyards of their bungalows, and pick one or two before and after the Qingming Dynasty, which was interesting and delicious.
It can be regarded as the wild vegetable with the widest distribution area in China. In the spring of Beijing, the cabbage is always the first to emerge from the flower bone, and people still enjoy the fun of digging for cabbage in the wild in the spring. Compared with southerners who like to use cabbage when making spring rolls, Beijingers like to use it to wrap dumplings and buns. However, eating cabbage should be early, and after flowering, it will be old.
The matter of eating leeks in the spring has been recorded in writing as early as more than 2,000 years ago, and Beijingers who like pasta naturally let it go, and the "true fragrance" is not the leek box. Mr. Lu Xun, who lived in Beijing for many years, also had this delicacy, and every time he ate it, he often invited Xiao Hong to come to his home as a guest after returning to Shanghai, and her best job was the leek box.
Although the products in the north are not as rich as in the south, the people of Beijing will make the best use of spring vegetables, toon can be mixed with tofu, gluten, and fried toon fish; cabbage can be cold and mixed with wine, can be made into cabbage dumplings, and can also be salted and eaten... In short, Beijingers want to retain the taste of spring, but they have a lot of brains.
Located in Beijing's hipster hub, InterContinental Beijing Sanlitun Tongying Center Ying Chinese food selection of seasonal spring dishes, there is a very ingenious spring fresh platter, including dried Marantou wild mushroom buns, wild garlic sweet shrimp, tempura toon and cherry foie gras, exquisite and delicate without losing mellow, can be described as a full range of color and flavor.
Dried shallot leek moss fried denim bone is the chef's best spring delicacy, the selection of high-quality denim bone tender and smooth into the taste, with dried onion and tender leek moss, mellow in the spring. The cabbage paper skin bun is also very surprising, transparent and thin skin, and the spring color is full of eyes before eating. Then a blind leaf bun boiled shawo radish shredded with mango almond jelly, biting spring flavor, sweet soup, aftertaste sweet.
Address: Building 1, South Sanlitun, Chaoyang District, Beijing
Phone: 010-8516 0066
Located in the heart of the CBD, the St. Regis Beijing hotel is close to Chang'an Avenue, and its TianbaoGe Chinese restaurant "Tea is fragrant, tea is fresh" series of dishes are also full of spring vitality.
Whether it is the Guanyin snail head stewed pigeon soup made with mellow Tieguanyin tea as the main ingredient, or the Longjing Qing river shrimp that skillfully blends the West Lake Longjing with the tender river shrimp, they are all sweet in the mouth, just like the spring is full of satisfaction.
The unique fresh taste of dry roasted Ginseng emits a seemingly innocent aroma of black tea, just to soothe the tired taste buds. The Mao Feng Braised Three Vegetables are made up of three kinds of fresh seasonal vegetables, which are colorful and bring a comfortable enjoyment to the spring time.
Address: No. 21 Jianguomenwai Street, Beijing
Tel: 010-6460 6688-2460
Some of the pictures are from Figureworm and are licensed