A senior woman shows off her homemade lengzheng. [Photo/Nantong Daily]

As soon as the Qingming Festival, which falls on April 5 this year, passes, Nantong is enveloped in the unique aroma of young green wheat. The eagerly anticipated spring delicacy, lengzheng or steamed green wheat, makes its annual debut right on schedule.

Crafting lengzheng is a meticulous process. It begins with selecting plump, nearly ripe green wheat, where the timing of the harvest is crucial. Harvest too early, and the grains are still too juicy; wait too long, and they become overly mature. Only about 20 days each year are ideal for making lengzheng.

The production involves numerous steps, including removing the awns, winnowing, sieving out the wheat tips, slow roasting, dehusking and grinding. Each serving of lengzheng requires at least eight steps and over three hours of dedicated preparation.

To enjoy lengzheng in its most authentic form, shape it into balls and savor its natural sweetness. Mixed with sugar, it transforms into a delightful dessert; stir-fried with eggs and chives, it becomes a savory dish; or pan-fried into lengzheng cakes, crispy on the outside and soft on the inside. Some even stir-fry it with locust flowers, creating a dish that is both visually appealing and delicious.

This delicacy is best enjoyed fresh, as its flavor diminishes significantly overnight. The saying "Eating lengzheng means summer is coming" underscores the intimate connection between this seasonal treat and the changing seasons. Now is the perfect time to indulge in lengzheng; miss it, and you'll have to wait another year.