Not your average rice ball by any stretch

Bamboo shoots.[Photo provided to China Daily]

The most popular greens in spring

The reemergence of flora and fauna in spring provides chefs with countless ingredients that serve to inspire them to flex their creative muscles and create new culinary masterpieces to attract diners. There are many seasonal plants in East China that chefs like to use in their creations, and here are some of the most popular ones you might find on menus this spring.

Toon sprouts (xiang chun)

While everyone living on the southern and northern banks of the Yangtze River loves eating toon sprouts during spring, opinion of this vegetable is somewhat divided outside these regions as some have said that it reeks of a pungent durian smell. One of the most popular dishes featuring this vegetable is an omelet served with toon sprouts and shrimps, and it is considered by some as the Chinese equivalent of scrambled eggs with truffles that is served at Western diners.

Kalimeris Indica (ma lan tou)

This sprout is to the people of East China what a xiao long bao is to Shanghai residents. Compared wtih the toon sprout, this vegetable has a much lighter and refreshing aroma, which explains why it is more popular among people, including those who prefer eating meats over greens. Housewives often shred this vegetable into flake-like pieces that are used as dumpling fillings.

Bamboo shoots

The quintessential Shanghainese way of enjoying this would be to use it with salted ham and bean curd knots to create yan du xian soup. The bamboo shoots are an essential ingredient as they provide a tantalizing contrast to the soft texture of the ham and the beancurd. For those born and bred in Shanghai, this soup is a must-have dish during spring.