It's getting warm, and spring is in full swing. It's a new season and a fresh opportunity to sample a new crop of foods.

Qingtuan is probably the most famous springtime snack around the country. But different parts of China have their own seasonal snacks with local flavors.

What's on menu this season? Scroll down for some of the must-haves in China this spring.

Qingtuan

Qingtuan is a sticky rice snack with different fillings, mostly enjoyed in the south of China around Qingming Festival, which fell on April 4 this year.

Mix fresh mugwort juice with flour for a dough colored in beautiful emerald green.

Traditionally, the filling of qingtuan is red beans and sweet-scented osmanthus. But the stuffing of modern qingtuan has evolved to include a variety of flavors, from meat floss to green tea.

Mugwort dumplings

Fresh mugwort leaves are versatile, used in many seasonal recipes. The traditional mugwort dumpling is bright green in color and rich in fillings. They are not only consumed but also presented as an offering to ancestors in east China's Zhejiang Province.

Sesame, sugar, light and bitter mugwort leaves give dumplings a fresh and layered taste.

Lotus roots stuffed with steamed sticky rice

Lotus roots harvested in autumn and winter are put to great use by southerners in early spring.

Glutinous rice is stuffed into the lotus roots and steamed until soft and sticky. Fragrant locust flowers are boiled with honey and poured on the stuffed lotus roots for a sweet bite and a sticky mouthfeel.

Peach blossom porridge

Spring is when peach blossoms come to life. Chinese people not only appreciate them for how they look, but also pick them and infuse them into a delicious porridge. The custom of making peach porridge in spring began in the Tang Dynasty (618-907) and continues to this day.

Spring pancake

Spring pancakes are in season ... in spring! They make the best of all the seasonal produce that floods the market.

Fresh bean sprouts, spinach, shredded carrot, shredded cucumber with miso meat are dipped in sauce and wrapped in a layer of pancakes for a lip-smacking and nutrition-packed meal.

(Cover image designer: Yan Yating)