In Foshan in April, what greets you is spring scenery. Sweet blooms perfume the air and all plants are full of exuberance and vitality. 

Every spring, the local loves to make dishes with greens. Let’s check out the recipe! 

Qingtuan 

Qingtuan, or green rice balls, are seasonal delicacies are usually made from glutinous rice powder mixed with pounded mugwort. Mugwort, or wormwood is a wild herb that is not only is edible, but thought to prevent toxic insect bites.  

This dish is traditionally stuffed with red bean paste, black sesame paste, or dried meat floss. Take a bite, and you will be rewarded with the freshest taste of spring. 

Mulberry dumpling  

Foshan is home to fields of Mulberry fish pond, and the local has make food with mulberry leaves for many years.  

Sangyeza, or mulberry dumpling, is wrapped by young mulberry leaves and stuffed with diced carrots, corns, cucumbers, water chestnuts and hotbed chives. After being steamed, the savory dish takes on such a lush green color that it looks like a jade.  

Author | Ivy 

Revisor | Jersey