Stir-fried Chinese toon sprouts, a common traditional local delicacy in spring. Photo: VCG

This year's Jingzhe, or the "Awakening of Insects," the third of the 24 solar terms, arrived on March 5, marking an important period for agriculture. The year's first thunder, called "Spring Thunder," is believed to wake the insects who had fallen asleep during the winter season. This period signals a rise in temperature and increased rainfall, and represents an important time for spring agricultural activities.

With nature's renewal, spring vegetables take center stage in Chinese cuisine. References to foraging and consuming fresh greens appear in ancient texts, such as The Book of Songs, which dates from the Western Zhou Dynasty to the Spring and Autumn Period (1100 BC-476 BC), reflecting the ancestors' appreciation for seasonal ingredients. 

Today, eating spring vegetables remains a cherished culinary practice in China, deeply rooted in regional traditions. 

It highlights the Chinese appreciation for seasonal ingredients and local flavors, while also symbolizing the country's enduring connection to nature and the timeless wisdom of Chinese cuisine, Zhong Shuru, an associate professor at the School of Tourism Management of Sun Yat-sen University, told the Global Times.

Spring vegetables are sold at a Beijing market on March 5. Photo: VCG

Seasonal treasures

In northern China, the arrival of spring is marked by the once-a-year sprouting of xiangchun, or Chinese toon sprout, a common seasonal vegetable with a distinct flavor that only real gourmets find an irresistible delicacy. The sprouts can be blanched and served cold, scrambled with eggs, or chopped into a fragrant topping for noodles.

Liu, a resident of Xuchang, Central China's Henan Province, shared his fondness for the seasonal delicacy. "We have a Chinese toon tree at home, and every spring, my parents pick the fresh buds, blanch them briefly, and mix them with seasonings. It's a must-have dish in our family," he told the Global Times.

"Chinese toon sprouts contain dietary fiber, and an array of vitamins and minerals, that our body absorbs easily," nutritionist Fang Jinhong told the Global Times.

According to Fang, the fiber in xiangchun helps promote digestion by stimulating intestinal movement, potentially preventing and alleviating constipation. However, excessive consumption is not recommended, as overeating any food can strain the digestive system, leading to bloating, belching, diarrhea, or nausea, which may negatively impact overall health.

In the pepper-producing region of Longnan, Northwest China's Gansu Province, pepper sprouts are a beloved dish on family tables and in rural eateries. The sprouts in the dish, with their subtle numbing fragrance, awaken every taste bud.

In South China's Guangdong Province, locals turn to buds of mulberry trees for their spring nourishment. These tender, newly sprouted leaves are known for their delicate texture, melting in the mouth. In Cantonese kitchens, they are often paired with thinly sliced meat in a light, velvety soup. The act of eating these fresh greens, known as chichun, or "eating spring," symbolizes welcoming the new season.

Southwest China's Yunnan Province, thanks to its rich biodiversity, offers a unique take on spring flavors. The province is home to young mango sprouts, which are picked fresh and eaten raw. These tart, crisp shoots are sliced and tossed with chili powder, minced garlic, and other bold seasonings, creating a dish that balances sourness with spice.

The regional uniqueness of wild spring vegetables makes them a cherished part of local cuisine. "Since certain plants grow only in specific areas, they become distinct culinary markers of their origins. People develop a deep connection to these flavors from childhood, making them not just seasonal delicacies but also symbols of local identity and tradition," Zhong said.

A Chinese toon sprouts culinary specialty market Photo: VCG

Beyond treats

Across China, spring vegetables are more than just seasonal treats — they embody the wisdom of eating in harmony with nature. From the fragrant Chinese toon sprouts of the north to the tangy mango sprouts of the south, each region's offering reflects its geography and culture, bringing fresh flavors to the table as the new season unfolds.

While different regions enjoy a variety of spring vegetables, the tradition of eating seasonal greens is deeply rooted in China's agricultural heritage. This practice reflects the "wisdom of the seasons," passed down from generation to generation.

Modern life has not erased this ancient agricultural wisdom. Instead, foraging and consuming wild greens has become a new urban trend, appearing in contemporary Chinese bistros and fine-dining experiences. This practice reflects a growing awareness of nutrition and wellness in modern lifestyles. 

A quick search for "spring vegetables" on Xiaohongshu, or RedNote, a popular lifestyle platform in China, reveals countless posts where people share different types of spring greens, regional specialties, and creative cooking methods. 

"The pursuit of spring vegetables reflects modern people's desire for seasonal and natural foods," Zhong noted.

According to Zhong, spring vegetables symbolize nature's essence, as many of them grow without human intervention. In today's food market, standardization has become prevalent, with many off-season products available year-round. However, the appeal of wild foods lies in its rarity and uncontrollable vitality. 

"Whether through seasonal foods or a longing for nature, it mirrors the modern urban experience, where people, distanced from nature due to industrialization, find in these vegetables a bridge to the natural world," she added.