Exploration of spring’s flavors unfolds in two chapters: “Verdant Treasures of the Wild” and “Rivers’ Gifts in Warming Waters.” Each bite captures the essence of the season.
The First Taste of Spring
The crown jewel of Hangzhou’s spring cuisine is bamboo shoots. Those from Tianmu Mountain’s foothills in Lin’an—thin-skinned, plump, and delicately sweet—are a revelation. Locals transform them into classics like soy-braised spring bamboo shoots, glazed in caramelized richness, and yan du xian, a soul-warming stew where pork and bamboo shoots meld into a broth so luxurious it could transport diners to culinary heaven.
Wild Flavors & Fragrant Blooms
Foraged treasures steal the spotlight in March and April. Malantou (kalimeris herb), the season’s “wild darling,” is blanched and tossed with diced dried tofu, bamboo shoots, and a drizzle of sesame oil—a dish so refreshing it tastes like spring distilled. Equally iconic is xiangchun (Chinese toon), its earthy aroma shining in stir-fries with eggs or cool tofu salads. A word to the wise: this fleeting delicacy waits for no one.
From Field to Feast: Spring on a Plate
Hangzhou’s chefs elevate seasonal greens into edible artistry. Shepherd’s purse (jicai), dubbed the “wild vegetable queen,” stars in plump dumplings and golden-fried spring rolls. As Qingming Festival approaches, emerald mugwort rice cakes take center stage—sticky-sweet parcels filled with red bean paste or savory bamboo shoot and preserved veggie medleys. Seek these at heritage bakeries like Jiuzhizhai, Bainian Huichang, or Fagen Pastry.
Rivers’ Bounty: A Springtime Catch
Spring tides bring oceanic riches upstream, blessing Hangzhou with unique river delicacies.
Qiandao Lake’s Bighead Carp: Locally called “fathead fish,” these pristine-water dwellers become a trifecta of delights: silky broth from the head, steamed mid-section with pickled chilies, and braised tail in rich sauce.
Reedfish (Coilia nasus): From February to March, these silver-scaled migrants swim into the Qiantang River. Pre-Qingming, their bones soften to “silken threads,” their flesh at peak succulence. Steam them whole or savor their essence in ethereal reedfish wontons.
Fuchun River Perch: Celebrated in poetry for its tender, flaky flesh and subtle sweetness, this fish is one of Fuchun’s “Three Treasures.”
Don’t overlook spring’s other aquatic gems—plump river snails, briny clams, or delicate soft-shelled turtles, each a fleeting homage to the season’s generosity.
In Hangzhou, spring isn’t just a season; it’s a symphony of flavors played on nature’s freshest instruments.
Spring Smart Bites
Jin Sha Ting (Four Seasons Hangzhou at West Lake)
Chinese Toon Ice Cream: A limited-edition marvel. Fragrant toon leaves infuse creamy sweetness, creating a whimsical yet addictive dessert—proof that Hangzhou’s spring truly tastes divine.
Spring tea season is prime time to visit. Join tea-picking sessions, then forage for wild Lingyin bamboo shoots on the back hills—your morning harvest becomes a midday feast, steamed to pristine perfection.
Dining Room (Park Hyatt Hangzhou)
The hotel’s refined Chinese restaurant reimagines spring flavors yearly. 5J Iberian Ham with Yan Du Xian (Slow-Cured Duck & Bamboo Shoot Stew) and Chrysanthemum – A springtime reimagining that balances bright clarity with the silky depth of duck broth, where artisanal ham meets chrysanthemum’s floral whisper in harmonious complexity.
Xi Yin Restaurant (Mushou Xixi Hotel)
Mugwort Rice Cakes: Crafted with wild mugwort from Xixi Wetland, blended into glutinous rice dough, and stuffed with foraged bamboo shoots and greens. Soft yet chewy, it’s a rustic ode to spring.
