Steamed knife fish. [Photo/WeChat account: ntwgx6]

Braised pufferfish is known for its fresh and sweet flavor, tender and fatty meat, and rich, savory sauce. Beyond its excellent taste, it is highly nutritious, offering benefits such as reducing swelling, strengthening the spleen, lowering blood pressure, and boosting immunity. It contains acids, and vitamins, particularly glutamic acid, which is much higher than in other fish, making it a top-tier choice among fish.

Stir-fried Chinese toon with eggs combines the unique fragrance of Chinese toon with the tenderness of eggs, resulting in a rich taste packed with various vitamins and proteins. Simple to prepare, this dish is perfect for home cooking. Enjoying it in spring allows you to experience the vibrant vitality of nature, making it an unmissable seasonal delicacy.

Gaotuan, or qingtuan, glutinous rice balls, made from the juice of mugwort stalks are best enjoyed around the Qingming Festival in April. A gentle bite releases a sweet, grassy fragrance that lingers in the mouth, offering a rich and delicate texture that embodies the taste of spring.

Fried spring rolls awaken the taste buds with the flavors of spring. Shepherd's purse, a common seasonal vegetable in spring, has properties that clear heat, detoxify, strengthen the spleen, and stimulate the appetite. Shepherd's purse-filled spring rolls highlight the Chinese philosophy of eating according to the season and in harmony with nature.

Chinese tapertail anchovy, or knife fish, particularly succulent around the Qingming Festival, is crafted by locals into wontons and baked rolls, or simply steamed or braised. The fish meat is as delicate as garlic cloves, melting in the mouth.

During the egg-laying season for swimming crabs, the female crabs are full of rich, yellow roe. Classic preparations include steaming or stir-frying with scallions and ginger, preserving the original sweet flavor to the fullest.

The making of lengzheng, or steamed green wheat involves several steps: harvesting, sorting, roasting, dehusking, and grinding. Mature, full wheat ears are picked, the husks and awns are removed, then roasted and ground into a fine product. It is a popular seasonal snack in Nantong that is only available for about 15 days every year.