When the spring breeze blows, Longjing tea buds begin to sprout in the tea-growing regions; when the spring rains fall, tender bamboo shoots start poking through in the bamboo villages; and when the river water warms, the prized knife fish and pufferfish of the Yangtze River begin to tempt the taste buds. If flower viewing and spring outings have lost their appeal, why not gather your family and friends and head to the countryside? Sample seasonal wild delicacies and bring home a basketful of spring’s vibrant colors.
Tender Bamboo Shoots Break Through – Forage and Feast
Tender Bamboo Shoots Break Through – Forage and Feast
Knife fish is truly a “seasonal delicacy,” appearing only from early March to early April. Moreover, timing matters: before the Qingming Festival, the fish has crisp bones and tender, melt-in-your-mouth flesh; after Qingming, the texture becomes tougher and the flavor declines significantly. Another thing to note: pufferfish can be kept alive for a day or two after being caught, but knife fish are more delicate, dying as soon as they’re out of the water—so what you get in Shanghai is typically frozen fish from the previous day. Even so, prices this year are still jaw-dropping: steamed knife fish at 2 liang (around 100 grams) goes for over a thousand yuan; a knife fish feast for six costs 2,500 yuan per person.
While Taicang knife fish may not be the most famous, the chefs there are among the best. In Liuhe Town, Taicang, there are over 100 diverse restaurants and eateries, with a dozen or so that are widely renowned, each excelling in preparing the “three treasures of river, sea, and lake.”
Seasoned foodies will tell you exactly how it’s done: when you take a bite of knife fish, first let it rest on your tongue to let its natural flavors bloom on your taste buds, then gently suck—delicate flesh will melt away from the bones, leaving behind soft, delicious bones to chew and swallow. The slightly tougher backbones of the knife fish are usually removed after steaming, but don’t assume they’re useless. These small backbones can be transformed into an incredibly tasty dish: once deep-fried, they become delightfully crispy and are often served after the main flesh, letting diners savor the knife fish’s umami all over again.
Attraction Link: There’s a little-known town called Shaxi, featuring one river, two streets, and three bridges—a hidden gem unfamiliar to many Shanghai residents. It’s said the ancient town’s restoration cost over a billion yuan, with well-preserved Ming and Qing dynasty houses scattered throughout. Some of the historic residences bear poetic names like "Yinxi Book House," "Nanye Study Retreat," and "Lianrui Tower," exuding cultural charm. The old street also offers local snacks such as lard rice crunch candy, peach treasure cake, incense coil pastry, and Tusong sweet potatoes. Foodies, read on.