As the spring breeze gently blows and the sunlight dances, it is once again the splendid season of Tangli(Pyrus pashia) flowers blooming. In the lush green mountains of Ning'er County, clusters of pure and elegant white Tangli flowers adorn the branches, their snowy petals appearing even more delicate against the vibrant green leaves. The air is filled with a subtle floral scent that invites bees to flit among the blossoms busily.

Now is the perfect time to enjoy Tangli flowers, with popular culinary methods including stir-frying them with preserved meats or simply tossing them in a refreshing salad.

Freshly picked Tangli flowers are carefully cleaned, and the budding blossoms are briefly blanched to remove any slight bitterness before being squeezed dry for later use. Ginger, garlic, and chili are sauteed in oil to release their aromas, followed by the addition of sliced Chinese sausage and Douchi. Finally, the Tangli flowers are tossed in and stir-fried until well combined. This dish creates a delightful fusion of the savory richness of the sausage and the sweet floral notes, sparking a wonderful interplay of flavors.

For a salad version, the preparation remains the same: wash and blanch the Tangli flowers, then mix them with salt, vinegar, chili oil, and minced garlic for a simple yet delicious dish. Each bite is filled with the essence of spring, allowing us to savor the vibrant spirit of the season and the warmth of its sunshine, truly capturing the unique flavors of springtime.

Click here to view the Chinese report

(Editors: Jennifer, Ines)