Fresh flavors of spring fill dining tables in WND

A farmers' market in WND. [Photo/WeChat account: xinwu_wx]

As spring unfolds, dining tables across Wuxi National Hi-Tech District (WND) are turning vibrant shades of green, as a wide variety of seasonal vegetables ripen.

Seasonal vegetables commonly consumed by locals in WND. [Photo/WeChat account: xinwu_wx]

Shepherd's purse, rich in vitamin C and calcium, is a popular and healthy spring snack. Whether stir-fried with rice cakes or blanched and mixed with dried tofu, a touch of salt and sesame oil highlights its natural flavor. It is also commonly used as a filling for wontons and spring rolls, delivering a burst of freshness in every bite.

Indian aster is loved for its slightly bitter yet refreshing taste. Locals often prepare it by finely chopping blanched leaves and mixing them with diced dried tofu, seasoned lightly with sugar and sesame oil. Another common dish is a quick stir-fry with garlic, offering a simple yet satisfying addition to the table.

When it comes to toon shoots, the first batch is considered the most flavorful. Their reddish-brown hue, rich aroma and tender texture make them ideal for the classic dish of scrambled eggs with toon shoots.

Spring bamboo shoots are equally versatile, lending their crisp and delicate taste to stir-fries and soups.

Broad beans, known for their soft texture and subtle sweetness, are typically stir-fried with oil, salt and chopped scallions, or paired with fresh garlic shoots for added flavor.

Burclover, another seasonal green, carries a distinct aroma and is valued for its vitamins and dietary fiber. It is often quickly stir-fried with a pinch of salt and a splash of baijiu or served cold after blanching.

Stir-fried river snails. [Photo/WeChat account: xinwu_wx]

Spring also marks the peak season for river snails, whose meat is at its plumpest and most tender. After trimming the tails, the snails are stir-fried to fully absorb seasoning, creating a rich and savory dish that rounds out the seasonal feast.