Spring has well and truly arrived in Taizhou city, in East China's Jiangsu province, with the traditional Chinese Longtaitou Festival – representing the seasonal turn from winter – falling on Feb 21.

At this time, all things come to life again. The land brings the bounty of nature, namely the tasty and fresh food. Here are six ever-popular vegetables to enjoy in Taizhou during spring:

Toona sinensis

The early sprouts from toona sinensis, also known as the Chinese toon, are considered to be at their most delicious when they are still reddish. They can be cooked with eggs and tofu, which are both beloved by Taizhou locals.

Scrambled eggs with toon is always a hot favorite with the foodies. [Photo/WeChat ID: tztour]

Artemisia selengensis

The edible parts of artemisia selengensis are its tender stems and leaves. It can be traced back to a renowned poem penned by Su Dongpo, an outstanding Chinese poet during the Song Dynasty (960-1279). A lot of vegetables can be fried with it, such as bamboo shoots and lotus roots.

Artemisia selengensis is chewy and goes great in various dishes. [Photo/WeChat ID: tztour]

Amaranth

Amaranth, mostly grown in warm and moist soil, is noted as a longevity vegetable for its detoxifying effects. The locals share different ways to cook it, be it in soups or in simple stir-fries.

Amaranth's unique, rich color distinguishes it from other vegetables. [Photo/WeChat ID: tztour]

Broad beans

In April, broad beans can be widely seen in Taizhou, which are soft with a subtle aftertaste. They are tender enough, so that you can eat them  without peeling off the shells.

Their vibrant, green appearance makes broad beans look healthy and appealing. [Photo/WeChat ID: tztour]

Bamboo shoots

Bamboo shoots are a familiar site for locals during the springtime. Braised bamboo shoots and bamboo shoots with pickled cabbage are both dishes available right now. They're also an excellent source of fiber.

Bamboo shoots with a little oil, roll around in a stir fry. [Photo/WeChat ID: tztour]

Clams

This is a favorite local dish in spring. Every year before the Qingming Festival, clams at the bottom of rivers begin to move around. It’s the best time to eat them.

Green chillis with clams tastes superb. [Photo/WeChat ID: tztour]