Spring brings everything back to life after a lifeless and bitterly cold winter. Sprouts are pushing through the branches, and flowers are exploding in vibrant colors, adding not only life to the environment, but also new flavors to our menu. If you miss out on some of the most popular foods in early spring, you'll have to wait another year.

Sophora flower

The snowy-white flower of the sophora tree usually blooms in April. The presence of sophora trees is almost impossible to ignore because their flowers have a strong scent that can be smelled from a long distance. A taste for the nose is also a taste for the stomach. In fact, the sophora flower is a popular early spring delicacy in northern China. And the cooking process is a cakewalk. Wrap in flour and steam for a few minutes before mixing with sugar or other salty seasonings to make a delicious and healthy meal for the whole family. Because their flowering period is only 10 to 15 days, many people choose to freeze the leftover flowers in the fridge for later use.

Siberian elm seed

Samaras are the seeds of the Siberian elm. They mostly grow in clusters and appear before the leaves. Many people confuse the seeds for the leaves because of their resemblance. Cooking them is fairly simple, but eating them raw is also a tasty option.

Cotton tree flower

The two mentioned above are among the most commonly eaten spring foods in northern China, whereas edible plants in southern China differ. Cotton tree flower is one of the most frequently mentioned. Spring in southern provinces such as Guangdong is always highlighted by oceans of cotton tree flowers. Instead of eating the petals, people often use them as an important ingredient in soup. Their slight sweetness can effectively offset the grease of the meat in the soup, filling the dish with an extraordinary flavor.

(All photos via VCG)

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