Vegetables
Green and fresh vegetables are a spring stable in Suzhou.
Toothed bur clover, or jinhuacai in Chinese, is usually sautéed with yellow rice wine. [Photo/WeChat account: isuzhou365]
Shepherd's purse and spring bamboo shoots are a delicious combination when shredded as wonton fillings. [Photo/WeChat account: isuzhou365]
Frying Chinese toon with eggs is Suzhou locals' favorite way to cook the plant, which tastes somewhat similar to truffle oil drizzled over eggs. [Photo/WeChat account: isuzhou365]
Locals like to collect young leaves and stems of malantou (Indian kalimeris herb) in early spring and cook them with dried bean curd. [Photo/WeChat account: isuzhou365]
Fava bean braised in oil is the most popular and traditional way to cook the plant. [Photo/WeChat account: isuzhou365]
