Spring is coming, which means it is time for fresh seasonal vegetables to reappear on the shelves of supermarkets and greengrocers.
In the Xingyang produce market, Ma Lan Tou (Kalimeris indica, a type of leafy green), bamboo shoots, and broad beans are popular with customers.
One stall owner said that springtime vegetables will be in season for the next month.
Many citizens are eager to purchase spring greens. "I'm here to buy 'Ma Lan Tou' and 'Hua Lian Cai', because these vegetables are the freshest now," said Miss Zheng, a customer.
In Ningbo, shepherd's purse is called "Hua Lian Cai", which literally means "spotted-face vegetable", because mature shepherd's purse will bear small white flowers, hence the "spotty" appearance. The best time to enjoy shepherd's purse is February and March. They are the favorite of many local citizens.
Chinese toon leaves are another much-loved vegetable, despite the limited supply. "Chinese toon leaves are only in season for a short period. The price is 120 yuan per kilogram, which is relatively expensive," said Wu Weidong, a vendor. He carries limited stock every day, most of which are sold to old customers.
"Generally, the price of toon leaves will drop by mid-March," he said.
In Ningbo, the varieties of spring vegetables is as numerous as methods to prepare them.
One classic dish is scrambled eggs with toon leaves. Wash and chop up toon leaves, whisk with eggs, then stir-fry in a pan for several minutes until the egg liquid solidifies.
Ma Lan Tou can be served as a cold salad. First, blanch the leaves, drain dry, and chop finely. Then, cut dried spiced tofu into small pieces. Finally, mix the tofu with the chopped leaves and seasonings such as sesame oil.
The main reason for the popularity of spring vegetables is their fragrant, herbaceous taste. Given the limited time they are in season, it is no wonder citizens are flocking to the nearest market to get a load of "the flavour of spring".
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