Chinese toon. [Photo/WeChat account: wuxishilvyouju]

In spring, natives of Wuxi in East China's Jiangsu province often serve dishes made with wild vegetables at their dining tables. Here are some of the popular choices among Wuxi locals.

Chinese toon, much like cilantro, is a love-it-or-hate-it ingredient-some avoid it while others treasure it. One of the most delightful ways to enjoy it is by stir-frying the shoots with eggs. The tender and flavorful shoots seamlessly blend with the smooth, silky eggs, leaving a lingering fragrance in the mouth that lasts for days.

Stewed broad beans with scallions. [Photo/WeChat account: wuxishilvyouju]

Shepherd's purse is renowned as the "king of wild vegetables". In spring, shepherd's purse is particularly delicious. After picking and washing each shepherd's purse, chop it finely with scallion, ginger, and minced meat to make stuffing for dumplings or rice balls.

Fresh spring bamboo shoots are a seasonal gift. The white, plump bamboo shoot brings a blend of tender, crispy, fresh, and sweet flavors to the palate. With each bite, spring arrives from the mountains to the tip of the tongue. Whether paired with salted meat to slowly stew a pot of fresh and delicious bamboo shoots or braised in oil after being cut into pieces, bamboo shoots still retain the refreshing sweetness.

Wuxi natives especially love burclover. The most common way to cook the vegetable is to stir-fry it with white wine.

Other delightful spring vegetables to savor include broad beans, Indian aster, and Selenga wormwood. Be sure not to overlook these seasonal treats on your plate!