Seasonal vegetables: local broad beans. Eating broad beans can make people forget about the meaty taste. They will be on the market in large quantities in May. The taste is so delicious~ "Wujiangqing" is more famous. The skin of this kind of broad beans is as thin as silk. It is soft and delicate in the mouth and has a particularly juicy texture.

But mass production is not large.

When the broad beans are old, Suzhou people will peel off half the shells of the broad beans, cut the watercress, and fry them in oil pan to loosen them, which is called orchid beans.

Garlic sprouts are the flower stems of garlic. They are lighter in pungency than garlic and rich in nutrients.

In addition to stir-frying garlic sprouts and stir-frying shredded pork with garlic sprouts, it is also a good way to stir-fry the "two delicacies" of broad beans and garlic sprouts together. The fragrant and glutinous broad beans are paired with the fresh and slightly pungent garlic sprouts. The two tastes are just right.

Amaranth Stir-fry fresh amaranth in a pot, add a few cloves of garlic, add a little water after frying, cover the pot and simmer for a while. When the garlic cloves are soft and rotten, the aroma of garlic and amaranth will truly blend together.

It's fragrant and soft in the mouth.

Chive and chive egg pancakes and chive box are all breakfast dishes that people in Suzhou queue up to eat. They are also good for scrambled eggs.

Green plums, the seasonal fruit, drink wine with green plums in early summer. Suzhou people feel a sense of literature and art when eating green plums.

Green plums can also be used for pickling and making wine. Farmhouses also have activities for picking green plums. Some eat them and some play with them. A bite of sweet and sour is the taste of youth!

The loquats from Dongshan and Xishan are the most worth looking forward to!

From mid-May to early June every year, it is the season when Suzhou Dongshan White Jade Loquat and White Sand Loquat are on the market in large quantities.

Dongshan white jade and Xishan green species are the most delicious loquats. No matter how you eat them, you will never be satisfied. Old Suzhou also made loquat meat into canned sugar water or used loquats to make wine.

Mulberry May is a great time to eat mulberries. They are sour and sweet. After eating them happily, you will find that your hands and mouth have changed color. Haha.

The ripening period of Suzhou mulberries is from May 10th to 25th, and it will be postponed to the end of June at the latest, so hurry up!

Mudu black rice has a history of more than 2,000 years and was selected into the "Tongue 2".

Wumi dumplings are made by collecting fresh young leaves of tallow trees, pounding them into pulp, squeezing out the juice, and steaming them with glutinous rice flour. They are a top-quality snack among many and are deeply loved by relatives and friends who work far away in the city.

From the beginning of spring to the beginning of summer, when the weather gets warmer, you can make wine at home.

The fermented wine is sour yet sweet, and the refreshing and non-greasy wine leaves a lingering aroma on the lips and teeth.

Gao Jingjun’s father used to make it himself, and it was so delicious!

Colleagues from Crayfish Xuyi are already going back for a big meal this May Day. Mr. Wonderful is very envious, but it’s okay. After mid-May, crayfish from all over the country begin to be on the market in large quantities, and they are not that expensive!

Baked with salt, chilled, thirteen spices, and minced garlic, you can’t stop eating it!

Yellow croaker Yellow croaker is divided into large yellow croaker and small yellow croaker. It belongs to the family Kingfish. It is collectively called Kingfish by Suzhou people. It is a seasonal treasure in the eyes of Suzhou people.

After the fish are caught, the boats are filled with ice, the fish are frozen, and then transported to the market for sale.

The price of wild fish is usually very expensive, which is a luxury item among fishes.