Bamboo Shoots Braised in Fermented Rice Sauce
A classic Jiangnan seasonal dish with bold fermented rice aroma and tender bamboo shoots. Simple to prepare yet bursting with spring flavors.
Bean Paste Stuffed Loquats
A delicate Suzhou-style dessert: fresh loquats are pitted, stuffed with smooth sweet bean paste, steamed, and drizzled with osmanthus syrup — fruity and fragrant, soft and sweet.
Shepherd's Purse with Spring Bamboo Shoots
A seasonal stir-fry combining the earthy fragrance of shepherd's purse with tender bamboo shoots, light and nutritious.
Soy-Braised Hairy Crabs
Tender hairy crabs coated in a rich, savory-sweet sauce with ginger and scallion, a classic Shanghai seasonal delicacy.
Stir-fried Silver Sprouts with Chive Blossoms
Crisp silver sprouts and aromatic chive blossoms come together in this quick stir-fry, a taste of spring that is both simple and delicious.
Fresh Walnuts in Creamy Broth
A classic Lu cuisine soup that combines seasonal fresh walnuts with a rich, creamy broth. The walnuts are tender yet crunchy, and the broth is silky and luscious, offering a warm and nourishing experience for autumn.