The reemergence of flora and fauna in spring provides chefs with countless ingredients that serve to inspire them to flex their creative muscles and create new culinary masterpieces to attract diners. There are many seasonal plants in East China that chefs like to use in their creations, and here are some of the most popular ones you might find on menus this spring.

Toon sprout (xiang chun)

While everyone living on the southern and northern banks of the Yangtze River loves eating toon sprouts during spring, opinion of this vegetable is somewhat divided outside these regions as some have said that it reeks of a pungent durian smell. One of the most popular dishes featuring this vegetable is omelet served with toon sprouts and shrimps, and it is considered by some as the Chinese equivalent of scrambled eggs with truffles that is served at Western diners.