Yunnan people’s culinary delight of spring

Green vegetables are sold at the Zhuanxin wet market in Kunming, Yunnan.

In Yunnan, the tradition of “savoring spring delicacies” boasts a long-standing history. Spring blossoms and wild greens are the “ecological vegetables” that Yunnan uniquely benefits from, given its resource advantages. Indulging in spring flowers and sampling wild vegetables represents a distinctive lifestyle for Yunnanese during springtime. Employing cooking techniques like frying, deep-frying, stir-frying, boiling, marinating, roasting, baking, and pickling, a wide variety of spring flowers and wild vegetables have been transformed into mouthwatering dishes with diverse flavors and astonishing tastes, gracing the dining tables of Yunnan’s residents.

 

Pea shoots 

Pea shoots, which are the tenderest parts at the tips of pea stems and leaves, have the remarkable quality of being able to keep growing even after being pinched off. They are rich in nutrients including vitamin C and carotene. Preparation methods like blanching, gently simmering, and stir-frying can transform them into tender, slippery, and delicious dishes that are also low in calories. Delicacies such as pea shoot and tofu soup, pea shoots served with rice noodles, and stir-fried pea shoots are cherished ways of enjoying pea shoots among the people of Yunnan.

 

Red toon 

Red toon stands out as a distinctive variety within the realm of spring vegetables. Similar to fish mint and coriander, for those who are fond of it, the moment they catch its fragrance, they can hardly wait to take a bite. The tender, purple-hued fresh buds of red toon are first blanched and then chopped. After adding seasonings and tossing them well, a refreshing and scrumptious flavor explodes in the mouth. Additionally, it can be pan-fried after being coated with egg liquid. This uncomplicated and unadorned cooking approach ensures that people never tire of savoring it.

 

Climbing wattle

Acacia pennata, commonly known as climbing wattle, has a special and distinctive smell. However, when it is transformed into a dish, it turns out to be unexpectedly delicious. Cut the fresh climbing wattle into sections, crack several eggs into it, add an appropriate amount of salt and stir well. Then, pour the mixture into an iron pan with heated oil and fry it until both sides turn golden brown. When you pick up a piece and chew it slowly in your mouth, the freshness of the eggs blends with the unique fragrance of the climbing wattle, filling your mouth with the essence and taste of spring.

 

Birchleaf pear blossoms 

Birchleaf pear blossoms are among the most prevalent flowers in springtime. The pure white flowers are scattered among the tender green leaves, presenting a simple yet elegant sight. Once the birchleaf pear blossoms are blanched to eliminate their bitter flavor and then stir-fried, they offer a fresh and scrumptious taste. As one chews on the flower buds, a faint fragrance wafts out.

Green vegetables are sold at the Zhuanxin wet market in Kunming, Yunnan.

Bracken

After the spring rain, fresh and tender bracken gradually appears in the mountains one after another. Bracken, also referred to as fiddlehead fern and dragon claw vegetable, is hailed as the “king of mountain vegetables” by people. It can be prepared either as a cold dish or stir-fried, offering a fresh and revitalizing flavor.

Chinese caragana flowers

Chinese caragana flowers bear a resemblance to flying birds. These flowers are rich in ingredients like protein, carbohydrates, a variety of vitamins, and minerals. The dish of stir-fried Chinese caragana flowers with eggs is a seasonal favorite among the people of Yunnan. Once the Chinese caragana flowers are coated with egg liquid and stir-fried, the resulting dish is a visual, olfactory, and gustatory delight. When eaten, it has a sweet and mellow flavor, being fresh, fragrant, tender, and leaving a sweet aftertaste.

Text by our staff correspondents
Translated by YNTA