Spring food includes green dumplings, spring cakes, spring bamboo shoots, etc. Qingtuan is a traditional snack in the Jiangnan area. It is green in color. It is mixed with mugwort juice into glutinous rice flour, and then wrapped in bean paste filling or lotus paste or salted egg yolk. It is not sweet but not greasy, and has a light but long flavor. The aroma of green grass has made Qingtuan synonymous with spring. During spring outings and flower viewing, eating a Qingtuan makes you feel like you are immersed in nature. Green dumplings have a fragrant and fragrant taste, are fat but not fat, and are a natural, green and healthy snack.

The bamboo shoots dug after the beginning of spring are known as the "King of Vegetables" because of their plump bodies, white as jade, fresh and tender meat, and delicious taste. Whether it is served cold, stir-fried or boiled in soup, it is tender and fragrant and is one of people's favorite dishes. Also known as "Mountain Bazhen". Spring bamboo shoots are light, tender and nutritious. Contains sufficient water, rich plant protein, calcium, phosphorus, iron, etc. Therefore, spring bamboo shoots are a nutritious delicacy with high protein, low fat, low starch and high crude fiber.

Spring pancakes and eating spring pancakes are one of the Chinese folk dietary customs at the beginning of spring. In some areas (Northeast China, North China, etc.) there is a custom of eating spring pancakes at the beginning of spring. Spring pancakes are pancakes baked with flour and usually eaten in rolls. According to folk custom, spring cakes are eaten on the day of the beginning of spring, which is called "biting spring". Du Fu has a poem: On a spring day, a plate of thin lettuce is on the plate, and I suddenly recall the plum blossoms in the two capitals.