The most pop­u­lar greens in spring

China Daily (Canada) - - SHANGHAI - By XU JUNQIAN in Shang­hai


The reemer­gence of flora and fauna in spring pro­vides chefs with count­less in­gre­di­ents that serve to in­spire them to flex their cre­ative mus­cles and cre­ate new culi­nary mas­ter­pieces to at­tract din­ers. There are many sea­sonal plants in East China that chefs like to use in their cre­ations, and here are some of the most pop­u­lar ones you might find on menus this spring.

xiang chun) While ev­ery­one liv­ing on the south­ern and north­ern banks of the Yangtze River loves eat­ing toon sprouts dur­ing spring, opinion of this vegetable is some­what di­vided out­side these re­gions as some have said that it reeks of a pun­gent durian smell. One of the most pop­u­lar dishes fea­tur­ing this vegetable is omelet served with toon sprouts and shrimps, and it is con­sid­ered by some as the Chi­nese equiv­a­lent of scram­bled eggs with truf­fles that is served at West­ern din­ers.

ma lan tou) This sprout is to the peo­ple of East China what a xiao long bao is to Shang­hai res­i­dents. Com­pared to the toon sprout, this vegetable has a much lighter and re­fresh­ing aroma, which ex­plains why it is more pop­u­lar among peo­ple, in­clud­ing those who pre­fer eat­ing meats over greens. Housewives of­ten shred this vegetable into flake-like pieces that are used as dumpling fill­ings.

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