春天的餐桌，最能体现中国人的风雅，吃的是新鲜，是生机，是天地间的清气。此时海鲜、河鲜、鲜蔬正当时，它们不止是丰富餐桌的食材，更是味觉的创意魔法。
On the Chinese table in spring, elegance is not just a concept—it’s something you taste. Spring meals celebrate freshness, vitality, and the pure energy of nature. Seafood, river delicacies, and tender vegetables are at their peak, offering not just nourishment but also culinary creativity.
从南到北，从田间到餐桌，一场关于春菜的盛宴悄然拉开帷幕。这不是简单的果腹，而是中国人与自然对话的仪式，是对生命的礼赞，更是刻在骨子里的浪漫。
From north to south, from fields to dining tables, a quiet festival of spring vegetables unfolds. This is not mere sustenance; it is a ritual of dialogue with nature, a tribute to life, and a deeply ingrained form of romance.
春菜的“鲜”
是舌尖上的春天
The Freshness of Spring Vegetables
A Taste of the Season
中国人吃春菜，讲究一个“鲜”字。春天到来，荠菜、马兰头、香椿芽等春菜齐齐“上新”。这些野菜带着泥土的芬芳，做法也十分简单。
For the Chinese, eating spring vegetables is all about one word: fresh. As the season arrives, wild herbs like shepherd’s purse, malantou (mallow shoots)， and Chinese toon sprouts make their appearance. These foraged greens carry the scent of the earth and are often prepared simply.
比如荠菜，只需简单焯水，切碎拌上豆腐干，淋几滴香油，便成了餐桌上的“翡翠白玉”——荠菜豆腐羹。清清爽爽，鲜得眉毛都要掉下来。
Take shepherd’s purse, for instance. A brief blanch, chopped finely and mixed with dried tofu, drizzled with a touch of sesame oil, transforms it into “jade and ivory” on the plate—a light, refreshing soup whose delicate flavor could make your eyebrows lift in delight.
也有人偏爱“树上蔬菜”——香椿芽。这可是春日的“贵族”，紫红色的嫩芽带着独特的香气，与鸡蛋同炒，金黄与翠绿交织，像把春天画进了盘子里。老北京人还会用香椿拌豆腐，撒上盐和芝麻，用筷子轻轻一拌，嫩滑的豆腐裹着香椿的清香，一口下去，仿佛吞下了整个春天。
Some prefer “tree vegetables” like Chinese toon sprouts, a springtime delicacy with a subtle reddish hue and aromatic scent. Stir-fried with eggs, their golden and green colors intertwine, almost like painting spring on a plate. In Beijing, people mix toon sprouts with tofu, sprinkle on salt and sesame seeds, and lightly toss with chopsticks. The soft tofu carries the fresh fragrance of the sprouts, and each bite feels like swallowing the essence of spring itself.
春菜的“巧”
是智慧的传承
The Ingenuity of Spring Dishes
A Legacy of Wisdom
中国人吃春菜，不仅追求鲜，更讲究“巧”。清明前后，江南的艾草长得正旺。主妇们挎着篮子，将嫩绿的艾叶采回家，焯水后与糯米粉混合，包上豆沙或咸蛋黄，蒸出一笼青团。碧绿如玉，软糯香甜，咬一口，春天的气息在嘴里化开。青团最早是寒食节的祭品，如今成了春日的时令点心，承载着中国人对传统的坚守与创新。
Eating spring vegetables is not just about freshness; it’s also about cleverness. Around the Qingming Festival, mugwort grows lush in the Jiangnan region. Housewives gather tender leaves, blanch them, mix with glutinous rice flour, wrap with sweet bean paste or salted egg yolk, and steam them into bright green Qingtuan—soft, fragrant rice cakes whose first bite releases the essence of spring. Once offerings for the Cold Food Festival, they now serve as seasonal treats, embodying Chinese tradition and creativity.
在云南，春天是吃花的时候。金黄的油菜花、洁白的棠梨花、粉嫩的杜鹃花，经过焯水、漂洗，去掉苦涩，或炒或煮，成了餐桌上的“花宴”。傣族人会用芭蕉花炖鸡汤，清香解腻；白族人则把玫瑰花做成鲜花饼，酥皮层层叠叠，馅料甜而不腻，仿佛把春天封存在了饼里。
In Yunnan, spring is a time to eat flowers. Golden rapeseed blooms, white pear blossoms, and pink azaleas, after blanching to remove bitterness, are cooked into dishes that turn the dining table into a “flower feast”. The Dai people use banana flowers to make fragrant chicken soup, while the Bai people transform rose petals into flaky flower pastries, sweet but never cloying—truly capturing the season in a bite。
春菜的“暖”
是团圆的味道
The Warmth of Spring Meals
The Taste of Togetherness
中国人吃春菜，最终落在一个“情”字上。春分时节，一家人围坐在一起，桌上摆着春饼。薄如蝉翼的面皮裹着豆芽、韭菜、胡萝卜丝，卷成筒状，咬一口，脆生生的，满是春天的生机。老人们说：“吃了春饼，一年都有盼头。”孩子们则举着春饼，追着跑，笑声飘得很远。
Ultimately, spring meals are about connection. During the Spring Equinox, families gather around tables with chunbing (spring pancakes). Paper-thin wrappers enclose bean sprouts, leeks, and carrot strips, rolled into crisp, bite-sized cylinders bursting with the vitality of the season. Elders say, “Eat spring pancakes, and the year ahead will be full of hope”. Children chase each other with the pancakes, laughter floating through the air.
在四川，春天是吃折耳根(鱼腥草)的季节。这种带着特殊气味的野菜，有人爱得深沉，有人避之不及。但一家人围坐，凉拌折耳根是必不可少的。红油、蒜末、醋一拌，酸辣开胃，吃的是味道，更是团圆。远行的游子回到家乡，第一口折耳根下肚，心就安了——这是家的味道，是春天的味道。
In Sichuan, spring is the season for zhe’ergeng (fish mint). This wild herb, with its unique aroma, inspires love or aversion—but no family table is complete without a cold dish of it. Mixed with chili oil, garlic, and vinegar, it is both tangy and appetizing. Eating it is more than savoring flavor; it is sharing reunion. For children returning home after long journeys, that first bite signals safety, warmth, and spring itself—the taste of home.
春菜里的中国哲学
Spring Vegetables and Chinese Philosophy
中国人吃春菜，吃的是自然，是时令，更是文化。孔子说：“不时不食。”中国人讲究“应季而食”，春天吃春菜，是对自然的敬畏，也是对生命的尊重。野菜从土里来，带着大地的能量；鲜花从枝头来，带着阳光的温暖；春饼从手里来，带着团圆的期盼。每一口春菜，都是中国人与自然的对话，是对生活的热爱。
Eating spring vegetables in China is more than culinary—it is cultural. Confucius said, “Do not eat out of season”. Seasonal eating reflects reverence for nature and respect for life. Wild greens carry the energy of the soil, blossoms carry sunlight, and hand-rolled pancakes carry the hope of togetherness. Every bite of spring is a conversation with nature and a celebration of life.
春天会走，但春天的味道不会。中国人把春天吃进肚子里，也把希望种进了心里。春食，是人们对一年伊始的美好期许。尝着春日鲜灵滋味，嗅着万物新生气息，几场春雨一落，日子也跟着温润起来。
Spring may pass, but its flavors endure. By eating the season, the Chinese also plant hope in their hearts. Spring meals symbolize the promise of the year ahead: tasting the freshness of the season, inhaling the scent of new growth, feeling the warmth of spring rain—and finding life itself softening, renewing, and blooming.
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编辑：谢梦圆
