Stuffing can be seasonal vegetables,
or pig knuckle in brown sauce,
or braised pork with pickled Chinese mustard.
An ancient version of the spring roll,
uses beef, eggs, scallions, rolled in sweet bean sauce.
These green cakes are made with Jersey cudweed, and eaten on the Qingming Festival. Hence the name, Qingming cakes.
“Tea fragrance” rice is made by steaming rice with fish, pork, and freshly picked tea leaves.
Tea leaves are also used in the making of dumplings,
and shredded chicken.
Spinach and tofu soup, deep-fried spring rolls, and a dish of sautéed celery, tender shoots of burclover, and bok choi make up a spring feast.
Noodles made with barley flour, bean sprouts, peas, and sesame sauce.
Fish in soup soup, made with common carp, wild tomatoes, litsea, and homemade sour sauce.
Deep-fried persimmon rolled in flour
Stir-fried white radish
Stir-fried mutton with sour vegetables
Dumplings with oyster filling
Purple: dragon fruit juice for “skin”, with dragon fruit as filling
Yellow: pumpkin for skin, yellow croaker as filling
Red: red yeast rice for skin, shrimp and tomatoes as filling
Black: cuttlefish sac for skin, cuttlefish as filling
Green: spinach for skin, garlic chives as filling
Orange: carrots for skin, pumpkin and shrimp as filling
White: wheat flour for skin, Spanish mackerel as filling
Year cake dumplings. Year cake for skin, diced vegetables as filling
Taro dumplings. Taro flour for skin, diced meat and tofu as filling