Willow bud pancakes. [Photo/WeChat account: hafbwx]

In Hai'an, the arrival of the Qingming Festival brings not only remembrance and spring outings, but also a distinctive local culinary tradition: eating willow-bud pancakes. This seasonal delicacy captures the fragrance of early spring.

At the heart of this tradition are the tender green buds of willow trees, regarded as the freshest and most aromatic ingredient of the season. Freshly picked willow shoots are carefully processed before used in cooking. They are first soaked and repeatedly washed in clean water to remove dust and impurities, then drained and finely chopped into delicate fragments, ready to be blended into batter.

To prepare the pancake, flour is mixed with the chopped willow buds, along with eggs, water, and a pinch of salt. The mixture is stirred thoroughly until smooth. Once the stove is lit and a cast-iron pan is heated, a small amount of sesame oil is added. When the temperature is just right, the batter is poured gently along the edge of the pan.

The cook then slowly rotates the pan to spread the mixture evenly, then quickly smooths it with a spatula. Consistent patience and moderate heat are crucial for achieving a crispy exterior and a tender interior, allowing the subtle fragrance of willow buds to fully unfold.

Through this simple yet delicate preparation, Hai'an residents preserve a seasonal ritual that connects food, nature and memory, turning the fleeting freshness of spring into a lasting taste of tradition.