12 spring-limited foods, miss it and wait another year!

　　Wu Zhongmei’s beauty lies not only in the green mountains and green waters, but also in the charm of food. Wuzhong people love to eat, but also eat, paying attention to "not eating from time to time", which is also regarded as the way to eat and drink in Soviet-style life. In good spring, this Wuzhong spring food picture book is for you. Go and have a good time!

　　Xiangchuntou

　　"Golden Cuisine" in Spring

　　Toona sinensis head is rich in nutrition and is the best among vegetables. Its most classic practice is scrambled eggs with Toona sinensis. In addition, it can also be pickled and made into Toona sinensis oil.

　　In Dongshan, Dongting, the local people blanch the Toona sinensis head and mix it directly with sesame oil. This is a very popular cold dish in Wuzhong restaurant.

　　Biluochun in water

　　Just as spring is blooming, the water shield of Taihu Lake, known as "Biluochun in Water", is quietly listed. Shepherd’s shield is a kind of jelly all over, which is very slippery, so it is difficult for ordinary people to catch it. Only an "old hand" can take it off with a stretch and a pinch. Because of this, there is a saying that "water shield is delicious but not easy to pick".

　　Water shield is rich in vitamins, amino acids, glucose, starch, protein and other nutrients, and has the effects of enriching blood, moistening lung, invigorating stomach and stopping diarrhea.

　　There are many ways to eat water shield. In Dongshan, Dongting, soup is the main favorite, such as water shield whitebait soup and water shield soup with thorn fish, so as to keep the purest water shield fresh.

　　Malan head

　　Delicious wild vegetables in they are tall once more in the spring wind

　　In the wild in spring, Malan heads are springing up from the ground like mushrooms after rain, which makes people drool.

　　Malantou is not only green and tender, but also has high nutritional value. Simply chop it, add salt and sugar, pour some sesame oil, press it in a small bowl and pour it on a plate. One spoon per person, a little taste, but not enough.

　　broad bean

　　Fresh and tender broad beans are cooked and eaten, but the meat taste can be forgotten.

　　In May, the broad beans are green and soft, and then melt, with a little salty fragrance and a little aftertaste, so tender that they can be eaten together with shells.

　　It can also be made into fennel broad beans, which has a crunchy taste. It is a snack that Suzhou people love to eat and a good appetizer.

　　snail

　　Old wine Mimi, snail Eee Eee

　　"Snails are meat no matter how small", not to mention "Qingming snails are better than geese"!

　　Snails have not been propagated before and after Qingming Festival. At this time, the meat quality is the most plump and the taste is the best. Whether it is spicy fried or soy sauce exploded, it is particularly delicious. Eat snails! This kind of spring is complete!

　　bamboo shoot soup with fresh and pickled streaky pork

　　The true meaning of "fresh" taste

　　Fresh salted meat and fresh meat are added with bamboo shoots and cooked into soup. Cured meat is generally cured in the twelfth lunar month, fresh meat must be pork belly of black-haired pig in Taihu Lake area, and bamboo shoots (also known as big bamboo shoots) should be fresh bamboo shoots in suburban forests and bamboo forests.

　　Shrimp with snail

　　A bud and a leaf come into the dish.

　　Biluochun in Dongting East and Xishan Mountain is fragrant, mellow in taste, green in soup color and slightly fruity. Shrimp with snail as a classic traditional dish has become a favorite spring delicacy of Suzhou people with its light, refreshing, delicious and attractive taste.

　　The pink shrimp and the emerald green Biluochun set each other off in an interesting way. It tastes both tender and delicious, and has the fragrance of tea. This wonderful combination of tea and vegetables has attracted countless diners.

　　Songhua tuanzi

　　Natural flavor from Shan Ye.

　　The pine flowers on the pine dumplings come from Pinus massoniana. When spring and summer alternate every year, the villagers in Wuzhong area go up the mountain to collect pine flowers, put them in bamboo plaques for drying, and then sieve the pine pollen with a sieve.

　　Made of glutinous rice flour with a ratio of six to four, wrapped in golden pine pollen, and steamed in a cage. The fillings are red beans, sesame seeds, Malan, etc., which are soft and glutinous, fragrant and unique.

　　Dafanggao

　　As the name suggests, cakes are "generous"

　　Dafang cake is square in appearance and white in color, which best represents the essence of Gusu cake, delicate and exquisite.

　　As thin as cicada’s skin is wrapped in stuffing, at first glance, you can see rose sauce and sugar mint rolling inside. Each face is printed with exquisite patterns, which makes people love it before they even take it.

　　Cauliflower pond bream

　　As stunning as rape blossoms.

　　When rape blossoms are in full bloom, it is the season when mud bream lays eggs. At this time, mud bream has the highest nutritional value. Suzhou people call this fish "cauliflower mud bream" alongside the stunning rape blossoms.

　　The water shield and pond slice, which is made of water shield and pond bream, a special product of Taihu Lake, is a soup in Su Bang’s famous dishes. The fish tastes smooth and delicious, and the soup is delicious and fragrant.

　　Sauce meat

　　"The first piece of meat in spring" must be eaten.

　　Square sauce meat is generally made of pork belly with suitable fat and thin, which is carefully pickled and cooked for several hours and then drenched with marinade.

　　The sauce meat that just came out of the pot is bright in color, with a ruddy and attractive luster. It tastes sweet but not greasy, crisp but not rotten, and melts in the mouth.

　　A red sauce meat with fresh green cauliflower is an indispensable delicacy in spring for Wuzhong people who are used to sweet and glutinous.

　　Jiuniang cake

　　The cake is not intoxicating, and everyone is intoxicated.

　　Su-style dim sum, which is seasonal in spring, takes the local winter wheat and distiller’s grains in Wuzhong as the main raw materials and only sells for one season.

　　It’s better to eat the cakes with hot food. When you take a bite, the skin is soft, sweet and sour, the taste is waxy, and there is the fragrance of the wine. Remember to eat while it’s hot!

　　The food is exquisite, with endless aftertaste. Look for seasonal food and taste this delicious spring. Which "taste" is good for you?

　　(Source: Wuzhong Publishing, Editor/Cheng Mengqing)