Though he has lots of choices, Zhang still selects food based on seasons. He believes that people and food should be connected, and what to eat depends on what nature offers at the time.

"There are lots for us to dig out from the solar terms which have been passed down from our ancestors. I'm exploring how to make suitable flavors with suitable food," Zhang adds.

Zhang was born in Sanmin in Southeast China's Fujian province. His hometown has a tradition to make soup with herbs. Zhang's menu, consequently, features various soups matched with different solar terms.

For soup of Chunfen, Zhang says the major point is to offer enough water for our body after the dry winter. Besides, there are lots of bad materials in our body and spring is the best time to clean it out. The chicken soup cooked with coconut juice and fish maw can meet such needs.

Apart from food and soup, spring tea is also best during Chunfen when leaves are sprouting.

Though the chef has cooked solar term menus for more than a decade, he says he has to learn more because it covers so many aspects of our culture.