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As the weather warms up and spring ingredients(食材)become available, chefs in Beijing are experimenting with fresh and flavorful dishes 【小题1】 (particular) with tender and flavorful spring bamboo shoots(竹笋).

Beijing restaurant Xin Ming Yuen greets spring 【小题2】 warming soups. The eight seasonal soups 【小题3】 (select) by chef Li Xiang in response to the vibrant(充满生机的)and relaxing nature that spring brings. The double-boiled turtle soup with Chinese herbs and pigeon is 【小题4】 standout. In this soup, cordyceps flowers(虫草花), 【小题5】 are neither cold nor dry to the body, are simmered with pigeon and turtle to produce a golden soup with a lingering flavor.

Xunchu Jitang,a restaurant from Jiangsu and Zhejiang province, will update both 【小题6】 (it) menu and environment this spring. Fried shepherd’s purse with spring bamboo shoots, a 【小题7】 (combine) of freshness, is the must try. Fried broad bean with garlic is another signature as the broad bean is one of the most popular beans 【小题8】 (produce) in spring time.

Modern Yunnan cuisine restaurant Ban Shan Yao from Under Clouds is bringing the spring of Yunnan to the capital. The spring menu, themed “wildness”, 【小题9】 (feature) bulb fennel(茴香)salad, preserved pork with bamboo shoots and fried red beans with mint. The new dish is worthy of 【小题10】 (try) as it blended with a black truffle sauce from Yunnan.