Spring Economy New Outlook | Spring Vegetables, Spring Flavors, Spring Banquets, "A Taste of Spring" Reveals a Bright Financial Future

Xinhua News Agency, Beijing, March 26 - Flower field hot pot, new spring tea roasting, wild spring vegetable banquets… As spring deepens, scenes of “eating spring” across the country are heating up day by day, and seasonal delicacies are driving a consumption boom in various fields such as dining, cultural tourism, and fresh produce.

At the Tianfu Agricultural Expo Park in Chengdu’s Xinjin District, a spring feast of “food + scenery” is being staged among the flower fields. Hot pots are scattered among the sea of rapeseed flowers, with visitors gathered around, indulging in the sweet floral fragrance. The spicy and fragrant flavors bloom on the palate, while the golden hues flow before the eyes—this is how the flower field hot pot has cooked up the unique romantic atmosphere of spring.

The coffee pop-up store by the sea of rapeseed flowers is also thriving. Ms. Qi, a visitor, takes photos in front of the coffee pop-up next to the flower field: “There are many more coffee trucks by the flower fields this year than last year. The camping-style coffee trucks match the flower fields perfectly. Sitting in a folding chair, sipping coffee while watching the kids run around, I feel completely relaxed.”

The new consumption scenes derived from “Flower Field +” not only satisfy the eyes of visitors but also make them more willing to “stop” and “sit.” Chen Juan, the owner of the flower field hot pot restaurant at the Tianfu Agricultural Expo Park, smiles and says, “The restaurant is fully booked on weekends; reservations need to be made a week in advance.” Data shows that since the Spring Festival, 810,000 people have flocked to this park, bringing in nearly 30 million yuan in revenue.

For people in Fujian, spring begins with a bite of spring bamboo shoots. Nanping is known as the “Bamboo Capital of China,” and its Wuyi spring bamboo shoots are famous for their “rich texture, crisp taste, fresh sweetness, and jade-like color.” Whether it’s the red yeast spring bamboo shoots favored by people in Fuzhou or the salty bamboo shoots from Anxi enjoyed with tea by people in southern Fujian, each bite is the vibrant taste of spring.

Reporters found that major fresh supermarkets in Fuzhou have launched “spring vegetable sections,” featuring dozens of spring flavors like spring bamboo shoots, fern, and toon. These additions bring a touch of fresh spring flavor to citizens’ dining tables. A merchant at a fresh supermarket in Fuzhou said, “Recently, spring bamboo shoots have been selling really well, with daily sales reaching nearly 100 kilograms, almost half more than before the Spring Festival.”

The flavor of spring has also quietly climbed onto northern tables. “Fresh shepherd’s purse is 10 yuan a pound; we make dumplings for the freshness!” Entering the Nanyingfang Market in Beijing’s Xicheng District, one can hear stall owners’ loud calls everywhere. “The first batch of toon blanched and mixed with sesame sauce, shepherd’s purse mixed with tofu, we love to eat these dishes!” said Ms. Han, a Beijing citizen, while selecting vegetables and sharing recipes.

Data from Beijing’s Xinfadi Market also confirms the popularity of “eating spring”: about 800 tons of spring vegetables are listed daily, accounting for 4% of the total vegetable trading volume. General Manager Zhang Yuelin revealed that this year, the planting area has expanded and supply is abundant, with wholesale prices of toon dropping over 85% year-on-year. As spring vegetables enter peak production in late March, more seasonal delights will hit the market.

In Kangling Village, Shisanling Town, Changping District, a hand-made steamed pancake wrapped with seasonal vegetables is the “soul” of the spring pancake banquet. Here, spring pancakes have become a must-have for spring outings—just walk into any farmhouse restaurant, and you can “bite” into a taste of “spring.”

From flower field hot pots to red yeast spring bamboo shoots, from cold spring vegetables to steamed spring pancakes, the taste of spring is now permeating daily life in more vibrant ways, driving consumption. This spring is coming right at us!

Planning: Ling Weijia

Coordination: He Xianfeng, Liu Yaxuan

Reporters: Dong Xiaohong, Wang Xiunan, Zhou Yi