CCTV News: The rain nourishes the fields, and various seasonal fresh dishes also make the Chinese dining tables more abundant in this season.

The tender green and fresh shepherd's purse is the protagonist on the dining tables in many places during this period. The stems and leaves of shepherd's purse are fragrant and there are many ways to eat them. They are fried, poured into soup, and made into fillings. Shepherd's purse wontons, fried spring bamboo shoots with shepherd's purse, shepherd's purse tofu soup, etc. are fragrant and never tire of eating.

After a few spring rains, shepherd's purse growing everywhere in Dinglian Village, Minhang District, Shanghai. The shepherd's purse in the vegetable field of villager Grandma Sun quickly grew into a large area under the nourishment of rain.

Shanghai people pay attention to "eating according to the times". As soon as shepherd's purse was launched, it was favored by consumers. This vegetable market can sell 50 kilograms a day. In a time-honored restaurant, shepherd's purse fresh meat wontons can be sold for 500 boxes a day, and diners eat just one fresh.

In addition to the thin skin and large fillings of shepherd's purse fresh meat wontons, there are also fried spring bamboo shoots with shepherd's purse, "white as jade, green as jade", fresh spring bamboo shoots, and the fragrant shepherd's purse, taste it, it seems to bring spring to the table.

Shepherd's purse can be called the "highest" among spring vegetables. The poet Lu You once said, "Shepherd's purse is beautiful when spring comes, and suddenly forgets to return." Zheng Banqiao praised "Shepherd's purse is rich in flavor." Although shepherd's purse can be bought all year round, shepherd's purse in spring is the most delicious, and you will know the taste of spring after eating it.

Jiangsu: A variety of limited-edition foods in spring are on the market one after another.

The foods in spring in various places are on the market one after another during this period. In Jiangsu, Qingtuan, Malantou, sauced meat, etc. are all limited editions in spring. They each have their own characteristics and are deeply loved by consumers.

In Suzhou, Jiangsu, the first bite of meat after the beginning of spring is "sauce meat", which has a rosy color and a strong smell, melts in your mouth, and is fat but not greasy.

When eating, pour the juice and add a portion of fragrant dried malan heads, and the combination of meat and vegetables can awaken the taste buds of spring.

The green dumpling is also a limited delicacy in the spring of Jiangnan. The fresh vegetable juice is mixed with flour to make a green and attractive dough, and then fill it with bean paste, egg yolk floss, shredded radish and other fillings. It is soft and glutinous, suitable for all ages and young. From the beginning of spring to before the Qingming Festival, snails have the reputation of "snails before the Ming Dynasty, as they are as fat and tender as fat goose" because of their fatty meat.

Tianjin: Fresh noodles fish are on the market, limited seasonal taste

The rainy season is warm and cold. At this time, the seasonal small seafood noodle fish along the coast of Tianjin is the most plump. Noodle fish can be called "the freshest spring" on the dining table of Tianjin people.

The dough fish is soft and boneless, transparent and white in color, and is as slender as noodles, so it is named dough fish. The method of making noodles is simple and easy to learn, mainly frying and frying. To fry the noodle fish, mix the noodle fish with eggs, salt and leek sections, put them in a pan, spread them into a cake shape, fry until both sides are golden, and then cut into pieces after they are out of the pot. The fragrant noodle fish holder is ready.

For fried noodles, stir evenly with flour, eggs, a little salt and white pepper, put in the noodles and batter, and wait for the oil pan to smoke slightly, and then put the noodles and fish in the pan and fry until the surface is golden. It's crispy on the outside and tender on the inside.

The Rain Water solar term is a time when it is warm and cold. At this time, the sea water is still relatively cold, and the fish on the noodles are tender and plump. Therefore, fried noodles fish has become a ritual for many Tianjin people to welcome the spring.