Talking about wild foods, we did a back garden visit and I tried to show my bf the seasonal flavor of most delicious one, “Ji Cai”. Here is a photo.
Here is another one we call “Cao Tao”, old season now.
As people go outdoors in early April to sweep the graves, they may also pick up wild spring onions and dig up wild mountain bamboo shoots. I tasted the wild spring onion once a few years ago. We normally cook them with pork chops or “Ji Yu” a river fish which could be grown in the spring water near tea plantation or just in the rice field. The wild one just tastes more tough and more aroma and flavor. My sister brought me some wild bamboo shoots this time. They tasted very tender comparing to the tough root looks.
While the best green tea “Long jin” picked before the Qing Ming Festival, tasted more sweet and costs much higher than late time picked teas, we appreciate also the fresh tea leaves to be cooked with shrimps.
We also enjoy the seasonal cakes of two different flavors. The yellow cake is covered with palm tree pollen. The green one is mixed in with “Ai Qin”, a wild plant, people picked up the dry them by hanging the bunch on the door to dispel mosquito and evil spirits.