Wild food

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.

This is the food we chopped off and make dumpling fillings.  It grows in the field.

Here is another one we call “Cao Tao”, old season now.

“Ma Lan Tou” is another veggie which sells at the supermarket.  It cooks with dry Doufu and gives a freshness in the teeth.

These plants could be picked up in the field in the old days, now people just do not care to do it.

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.

Those plants just make me memorize the kid time of mine.



Author: Cathy Tsui

Entrepreneur in wine and gifts. Importer and Exporter. Promotional products consultant; Italian shop owner; wine specialist; WSET certificate; self-media; wine talk show, "Let's taste some wine!" Those are old stories now. I am now an inspiring travel agent.

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