Spring is approaching. Let’s take a look at some of the most popular seasonal dishes in Zhangjiagang.

1. Xiang chun

Xiang chun, or Chinese toon sprouts, is a seasonal food which is only eaten during a short period of time in early spring. The vegetable is nutritious and can help to strengthen the immune system. It is also good for the stomach and skin, and is often fried with eggs.

Xiang chun [Photo/zjgonline.com.cn]

The ma lan tou, or Kalimeris indica tastes best before the Qingming Festival. Zhangjiagang locals often have the vegetable blanched, chopped and mixed with chopped dried bean curd and sesame oil.

3. Ji cai

Ji cai, or shepherd's purse, is a kind of edible wild herb like ma lan tou which becomes ripe in the spring. It tastes best when mixed with minced meat and made into dumplings or wontons.

4. Cao tou

Cao tou, or "grass heads", is related to alfalfa. It appeals to the delicate local palate when stir-fried with minced garlic, sugar, salt and baijiu (white liquor), or cooked with clams.

5. Cai jian

The tender flower stalks of rape are known as cai jian in Zhangjiagang. They should be picked before the flowers start blooming, otherwise they will taste bitter.

6. Lu hao

Lu hao is a kind of wild herb which grown in the water in South China. People often cut out the tender part of the stalk and stir-fry it or eat it with meat slices or dried bean curd slices.

Tender chrysanthemum leaves [Photo/zjgonline.com.cn]

7. Ju hua nao

Ju hua nao are tender chrysanthemum leaves which are edible in the spring and summer, before the plants become lignified. Zhangjiagang locals prefer to have them stir-fried or cooked into soup, both of which will leave a delicate fragrance in your mouth.