What do Cantonese people, who are concerned about not eating at the right time, love to eat in spring?

New bamboo shoots after the rain

The sound of plants uprooting and growing is most fascinating when the spring water is first born and the spring forests first flourish. Spring bamboo shoots are light, tender and nutritious, and they scramble up the hills as soon as the rainy spring arrives.

After a rain, people carry a cloth bag on the mountain to dig bamboo shoots, back home, will be dug bamboo shoots to break open the shell, peeling off the bamboo shoots, will see bamboo shoots meat, next, fried, stewed, rolled in soup ...... all kinds of cooking means all together, to evoke this tender and crisp flavor of spring.

Mountain buckwheat

The spring table without capers, is incomplete, before and after the Ching Ming ancestor worship, the old broads table is always less than a "buckwheat dishes fried burnt pork", with fresh green buckwheat, with Ching Ming ancestor worship burnt pork stir-fried and made of fresh and crisp, crispy, no dregs, a unique pungent with a few minutes! Sweet, this dish is both "the old man in a sedan chair (buckwheat) to the west, the descendants eat buckwheat phase sacrifice" meaning, but also fully embodies the "time not to eat" dietary wisdom.

Huizhou Stuffed Spring

In Huizhou dialect, "egg" reads "spring", Stuffed Spring is stuffed eggs, with a large bowl containing a good duck egg or egg knocked, with a green bamboo slice or bamboo chopsticks, just chopped up mushrooms, fungus and meat stuffing along the tip of the chopsticks into the filling, can poke the egg yolk up one. You can poke the egg yolk to rise a round, and then use the spring fragrance of slightly bitter Chinese wolfberry stalks to cook soup, put the brewed "spring", slowly cooking, can be described as a wonderful food in the spring.

Pangolin Bone Soup with Red Soy Beans and Kudzu

As a Guangdong spring soup, red soy beans are used to dispel dampness and promote water retention, while kudzu is used to remove heat and detoxify toxins, and pangolin bones are used to nourish the body and make it more flavorful. Old Cantonese people's spring dampness soup is endless, in addition to lean meat, bones, crucian carp and other versatile ingredients, pig heart, pig lungs, pig transverse Li is also a common soup ingredients, drink a bowl of spring soup, the body as if soaked in hot springs, doubling the feeling of warmth!

Phoenix

Because the fish tail up like the tail of the phoenix, so named, the Cantonese people eat fish fresh to eat "head water" (the first batch of out of the water) accounted for the "fresh" opportunity, this time the phoenix fish, although not to the fullest meat, but has begun to hold the seeds, fresh flavor. At this time, although the anchovy is not yet the fullest meat, but has begun to hold the seeds, the fresh flavor is more intense, simple pan-fried will be crispy in the mouth, is a good meal with wine. According to the memories of the old generation of diners, in the past, the traditional Qingming worship mountain will use anchovies, all because of the "dragon head, phoenix tail" good intentions, and the fish belly many children, a metaphor for the prosperity of the people.

Zhanjiang crab

Eating crab is not only when the autumn winds, spring in Zhanjiang, a variety of crabs are also in season, Zhanjiang crab has been known as "the dignity of a hundred fresh," there is "a crab on the table of a hundred flavors of the light" of the praise. Spring crab white belly, thin shell, tender meat, paste yellow, fresh flavor, and has a unique "top corner paste", open the crab shell will be visible layer of egg-yellow crab paste, covered in snow-white crab meat, eat a mouthful of fall!

Cao shrimp

In the vicinity of the Pearl River, there is a popular folk saying "thousands of shrimp, not as good as the Cao shrimp", before and after the Qingming Festival Cao shrimp is shrimp in the "oyster", many people will be curious about the seeds of its abdomen, in fact, these seeds are the energy of the accumulation of the whole winter. The whole winter's energy. Cao shrimp in the hands of Cantonese people can get delicious simple cooking, white best, no need to boil through, boil water can be out of the pot, slightly add a little oil and salt, dipped in a little dipping sauce, you can eat the whole feast, only eat the original flavor of the shrimp, a mouthful of fresh and sweet taste, people can not stop ~

Mulberry

After a few spring rains, the mulberry tree covered with a needle point size of the mulberries, the green mulberry slowly grow longer and longer, and eventually turned into a green mulberry! Slowly grow longer and longer, and eventually become dark purple, dark but very delicious, as one of the richest anthocyanin content of food, mulberry nutritional value is also extremely high, with anti-cancer, anti-aging, anti-ulcer, anti-virus and other roles, sweet and sour, nourishing and tasty!

Loquat

Loquat flesh is soft and juicy, moderately sweet and sour, delicious flavor, known as the "king of fruits", is a low-energy but highly nutritious fruits, which contains the human body needs 8 essential amino acids and a variety of organic acids, has a high health value. Spring temperature changes, loquat can effectively prevent colds and flu, in a relatively dry season in time to replenish water, so that the skin more smooth and delicate, this sweet and slightly acidic loquat fruit, is the old Guangzhou people in the spring one of the favorite fruits!

Mingqian Spring Tea

"Mingqian tea, expensive as gold", the tea tree grows slowly, after a long winter and a slightly cold early spring, sprouting tea, nutrients have been fully accumulated, so that the spring tea is highly valued by the people. Slightly stronger spring tea in the cup emanates the breath, as if cohesion of all the essence of spring, impinge on our taste buds and memory, taste a cup of new tea, the taste of spring remote long.

"No time, no food", five flavors and harmony, which is the essence of the Guangdong diet, in the hearts of the Cantonese, food is dignified, as the saying goes, "food is not too fine, chopping is not too fine", treat the ingredients, skillful hands, treating the simple but not ordinary! The three meals a day, in each seasonal season, every flavor to play to the fullest.

The word "food", above a person, below a good, is to eat well, food has its own style. The pursuit of the ultimate, but also to maintain a craftsmanship of the ingredients. In order to maximize the quality of food, good oil and rice trekking, and signed a cooperation agreement with the origin, will be the freshest grain and oil to every family table.

Wenxian kiln clay yam, farmhouse freshly dug and sold, sweet and sticky, delicious;

Yangjiao honeydew melon, known as the "king of nutrients" of melons, crunchy, sweet and honeyed, with an endless aftertaste;