Eat like a local in early spring
The Start of Spring, which fell on Feb 4 this year, is considered an important time for farmers, reminding them to get ready for planting.
Here is some seasonal food you should not miss in Hangzhou.
Coilia ectenes, or long-tailed anchovy, is widely acknowledged as the "first seafood in spring" due to its tender meat and unique texture that can be served simply after steaming. Cooking the dish requires patience, as the fish has a lot of bones. Wontons served with fish filet and pork are popular among local residents.
The tender sprouts of Chinese toons, a popular vegetable in spring, are enjoyed by locals as they prefer to stir-fry the tender leaves with eggs.
Known for their mild flavor and crunchy texture, bamboo shoots are a popular spring vegetable in Hangzhou, where people like to stew them with salty pork. Pian'erchuan, or the Hangzhou-style noodles, is an authentic local way to eat them.
Bamboo shoots stewed with salty pork. [Photo/hangzhou.com.cn]
Potherbs such as marjoram and shepherd's purse, which are popular among locals, have hit the market in Hangzhou. Locals like to boil marjoram and mix it with bamboo shoot cubes and dried tofu. Shepherd's purses are often mixed with pork and made into dumpling fillings.
Marjoram mixed with bamboo shoot cubes and dried tofu. [Photo/hangzhou.com.cn]
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