The sixth Pea Shoots Festival held by Meizhoudongpo restaurant chain in Beijing kicked off on Tuesday, highlighting seasonal ingredients from SW China's Sichuan province.

Winter season is the best time to harvest and enjoy the pea shoots in Sichuan. Featuring traditional Sichuan cuisine, Meizhoudongpo created several new pea shoot dishes using fresh ingredients, air-shipped from Sichuan. Only the tenderest pea shoot leaves are selected.

The pea shoots soup withshredded chicken is a must-try. The pea shoots are only boiled for 10 seconds and then are ready to eat so that the diners can taste the freshness of the ingredient.

Fried pea shoots with gingko and steamed dumplings with pea shoots and shrimp fillings are also highlights of the menu.