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As the season of renewal arrives, Yangzhou in East China's Jiangsu province invites you to savor its culinary wonders with a feast of spring flavors.
Slices of bamboo shoots are stewed with salty pork, adorned with chopped scallions and shredded gingers. [Photo/WeChat account: yzs_lyj]
Fresh bamboo shoots are a must-try spring vegetable in Yangzhou. After meticulous preparation — peeling, washing, slicing, and blanching, they exude a subtle yet fresh aroma. These shoots can be oil-braised, stir-fried, or stewed with pickled pork. Each dish, though cooked differently, highlights the shoots' tender, mouthwatering crispiness.
Qingtuan (green glutinous rice balls) are filled with red bean paste or dried meat floss. [Photo/WeChat account: yzs_lyj]
If you're craving an authentic taste of spring, try qingtuan. Made from glutinous rice flour mixed with refreshing mugwort juice, these emerald-colored balls are stuffed with sweet fillings like red bean paste and sesame, or savory ingredients such as egg yolk and dried meat floss. Catering to people of all ages, qingtuan are especially cherished around Qingming Festival, also known as Tomb-Sweeping Day.
Snails stir-fried with red chilli peppers exude an appetizing sheen. [Photo/WeChat account: yzs_lyj]
Freshwater delicacies are another important part of the spring menu. Snails, for instance, are a year-round delicacy, but those harvested in spring are the most succulent and flavorful. Whether stir-fried in their crisp shells or cooked with their tender meat matched with leeks, every bite offers a savory burst of umami, leaving a lingering aftertaste.