Spring in Nanjing has a unique delicacy belonging to this season: the wild vegetables in the fields and the freshness of the rivers and seas all exude attractive fragrance.

In Nanjing, in March and April, I went to the store to ask for a cage of chrysanthemum leaf soup packets, which is a unique sense of ceremony for old Nanjing people to welcome spring. Different from the original soup bag, the chrysanthemum leaf soup bag tastes light, and the fragrance of chrysanthemum leaves blends with greasy meat, which makes it very refreshing. "Lift it gently, move it slowly, open the window first, and then drink soup." Sweet chicken juice mixed with the freshness of chrysanthemum leaves bursts in the mouth, which makes people memorable.

Green Toona sinensis, because of its unique smell, is very popular with people who love it, but evil people can't stand this strong smell. "Before the rain, the buds are like silk, and after the rain, the buds are like wood." On the eve of Grain Rain, knocking down the tip of Toona sinensis with a long bamboo pole is the most famous "spring eating" in Jiangnan area. Pinch a handful of fresh Toona sinensis leaves, fry a plate of Toona sinensis scrambled eggs, and eat spring in one fell swoop.

Compared with Toona sinensis, Malantou is a fresh and refined dish on Nanjing people's spring dinner table. Malantou Leng Xiang dry food is the most classic taste in Nanjing. Wet Malantou and dried tofu are mixed together, only the simplest salt and sugar are taken, and then a little sesame oil is poured. The taste was brought out at once, fresh but not greasy.

"Early adopters have mushroomed." Take fresh bamboo shoots home and cut them. Even the air smells of spring. Braised bamboo shoots in oil is a common practice. Choose tender bamboo shoots, salty and sweet, and grab people's tongues at once, which makes people never tire of eating them! Or the dried bamboo shoots and pork are fried together, and the color is bright and attractive. The fragrance of bamboo shoots is integrated with the delicacy of meat, and the entrance is mellow.

As the saying goes, "Snails compete with fat geese before dawn". Although there are snails all year round, snails before the Qing Dynasty were fatter and extremely delicious.

Stir-fried snails, when eating snail meat, soak every snail in thick sauce and suck delicious soup into your mouth, which is very satisfying!

Old people often say, "If you drink a bowl of light vegetable soup in spring, you will not get prickly heat and sores in summer." There are many ways to cook mussels, such as braising in soy sauce, stir-frying and stewing soup.

A bowl of mussel tofu soup in spring, let alone how comfortable it is ~

There are too many ingredients in the golden soup, such as tofu, fungus and a fleshy mussel ... The soup is white, salty, unique and mellow.