A stewed dish featuring bamboo shoots, river clams, and cured meat is an exquisite taste of Hai'an's early spring. [Photo/WeChat account: hafbwx]

As spring emerges, Hai'an locals embrace a seasonal delicacy featuring tender bamboo shoots, fresh river clams, and cured meat preserved since the winter. This dish captures the essence of early spring, blending crisp textures, rich flavors, and a comforting warmth.

Bamboo shoots, having rested underground through the cold winter, are praised for their delicate texture. They can be prepared in countless ways: stir-fried, stewed, grilled, or even eaten raw or pickled. Meanwhile, river clams, harvested while the water remains cool and clear, are at their peak tenderness, making them an irresistible seasonal treat.

Preparing the clams requires meticulous cleaning to remove any grit and earthy flavors. After thorough rinsing and salting, they are kneaded and scrubbed before being washed repeatedly. "Clam meat is tough to tenderize," explains Shao Xiangcai, a master chef and president of the Hai'an Catering Association. "Using the back of a knife to pound the edges softens the meat, allowing it to absorb flavors better and achieve a more delicate texture."

To prepare the dish, thick slices of cured meat are combined with pre-boiled bamboo shoots and river clams. The ingredients are first sauteed with garlic, ginger, and scallions, then simmered in water until the broth turns milky white. Finally, a dash of salt and white pepper enhances the umami richness before serving.

The result is a heartwarming soup with a creamy white broth, where the freshness of bamboo shoots, the umami of river clams, and the richness of cured meat blend harmoniously.