CCTV News: Spring returns to the earth, and the "taste of spring" has quietly appeared, adding a strong "spring" to the citizens' dining tables.

In Shanghai, in addition to spring vegetables such as shepherd's purse and toon, special niche spring vegetables such as yarn, fresh fern, and cucumber flowers are also favored by consumers.

In a vegetable market in Changning District, Shanghai, the reporter saw that the red toon, green broad beans and white thunder bamboo shoots were competing for freshness. Among the many dishes, the most popular one is the "Three Heads of Spring Vegetables" that Shanghai people love the most.

Many consumers say that buying spring vegetables is a sense of ritual, and at the same time, many spring vegetables will lose their taste once they are out of season.

This spring, many special niche spring dishes have also become popular in the vegetable market. Merchants told reporters that dishes such as japonica, fresh fern, cucumber flowers have been popular among consumers as soon as they were launched.

In addition to traditional vegetable markets, fresh food e-commerce has also gained the favor of young consumers with the help of platform advantages. More than 50 seasonal spring dishes such as noodles and red spinach have been launched. In order to meet the needs of different consumers, the platform has also launched spring dishes such as dried malan and dried fragrant green dumplings with pickled and fresh filling.

New ways to make seasonal spring dishes lead new consumption trends

From the vegetable market to the kitchen, various spring dishes are becoming the new favorites on the people’s dining table with their unique flavor. In Shanghai, the improved and upgraded integrated spring cuisine is injecting new vitality into the current catering consumer market.

In a restaurant in the Bund in Shanghai, the chef is cooking the classic spring dish of scrambled eggs from Chinese toon. The golden egg liquid wraps the tender toon, which stimulates the fragrance under the action of hot oil.

In order to attract customers, the restaurant has launched a spring limited menu, and many dishes have been creatively upgraded in traditional practices.

Not only Chinese restaurants, but some exotic restaurants have also launched limited spring food to consumers. The reporter saw in a Thai restaurant that black truffle was paired with Chongming asparagus heads, and various spring vegetable sprouts mixed with foie gras powder. Although it was not yet dinner time, the restaurant was full.