Persimmon is not a spring delicacy.

persimmon is a cake-like food made by processing and drying persimmon fruit, which is generally only available in the season when persimmon is on the market. The ripening season of persimmons is generally in October in autumn, and after the time when persimmons are made, that is, after first frost, every household begins to pick persimmons, peel them and dry them, and make them. In the end, the time for persimmon to be listed is about before and after the light snow solar term. That is, the middle of October of the lunar calendar every year.

Qing Tuan, scrambled eggs with Toona sinensis and braised spring bamboo shoots are all spring delicacies.

Qingtuan is a traditional snack in the south of the Yangtze River. It is blue, mixed with the juice of wormwood into glutinous rice flour, and then wrapped in bean paste or lotus seed paste. It is not sweet or greasy, with a light but long grass aroma. Near Qingming Festival, Zhejiang Province has the custom of eating Youth League. Recently, many Youth League have appeared in the shops of Tangqishui North Street. People call Qingming fruit Qingqingbao, Qingming Tuanzi, Aimiguo, Qingming Guo, etc. Tangqi people like to call it Qingyuanzi. The weeds generally selected are mainly wormwood. The clear fruit made of wormwood is dark green and has a strong smell of wormwood. Fresh green juice is made from weeds in season, and then mixed with glutinous rice balls for steaming.

scrambled eggs with Toona sinensis is a home-cooked dish with Toona sinensis and eggs as the main ingredients. Toona sinensis contains vitamin E and sex hormone substances, which have the effects of anti-aging and tonifying yang and nourishing yin, so it has the reputation of "pregnancy aid". Toona sinensis is called "the vegetable on the tree" and is the tender bud of Toona sinensis. Every spring around Grain Rain, the buds of Toona sinensis can be made into various dishes. It is not only nutritious, but also has high medicinal value. Toona sinensis leaves are thick and tender, and the green leaves are red-edged, just like agate and jade. It is rich in flavor and rich in nutrition, which is far higher than other vegetables.

Braised bamboo shoots in oil is a special traditional flavor dish, belonging to Zhejiang cuisine. It is made of tender spring bamboo shoots unearthed around Qingming Festival, cooked with heavy oil and sugar. Its color is bright red, fresh, tender and refreshing, salty and sweet, and it is never tired of eating.