3月20日迎来春分节气。这一天，太阳直射赤道，昼夜等长，此后白日渐长，春意渐浓。在贵州，春分不仅是节气更替的标志，更是家家户户尝鲜“咬春”的时候。

“咬春”，是民间流传已久的习俗。人们通过品尝春日时令鲜蔬，感受春天的气息，祈求一年平安顺遂。贵州山地气候多样，春日山野间，各种野菜轮番登场，成为当地人餐桌上的限定美味。

Spring-biting is a long-standing folk custom. People taste seasonal spring vegetables to feel the breath of spring and pray for a safe and smooth year. Guizhou's diverse mountain climate brings a variety of wild vegetables to the table, appearing in turn as local seasonal delicacies.

香椿被称为“树上蔬菜”，紫红嫩芽在春分前后最为肥美。贵州人习惯将其滚水焯过，切碎与蛋液同煎，椿香裹着蛋香，一口下去满嘴都是春天的味道。

Toona sprouts, known as vegetables on trees, are plumpest around the equinox. In Guizhou, they are blanched, chopped, and pan-fried with eggs, blending their fragrance with the egg's aroma, delivering a full taste of spring in every bite.

香椿炒鸡蛋

野葱多生于山坡田埂，自带辛香。贵州人讲究趁鲜吃，刚从土里刨出的野葱，切段与腊肉同炒，腊肉的咸香恰好中和了野葱的冲味，镬气升腾间，一盘下饭菜就出锅了。

Wild onions grow on hillsides and ridges with a natural pungency. Guizhou locals prefer them fresh: chopped and stir-fried with cured pork, the pork's savory flavor balances the sharpness of the onions, producing a fragrant, appetizing dish straight from the wok.

野葱炒腊肉

山野间的蕨菜也正当时。蜷曲的嫩芽采回后需先焯水去涩，再配腊肉片大火快炒，入口脆滑，带着山野的清润鲜香，是贵州人春日的下酒好菜。

Fiddlehead ferns are also in season. After blanching to remove bitterness, they are stir-fried quickly with cured pork, resulting in a crisp, smooth texture and fresh, earthy aroma—perfect for spring drinking in Guizhou.

蕨菜炒腊肉

折耳根更是贵州人餐桌上的常客。春分时节，紫红叶芽最为鲜嫩，连根洗净凉拌，加野葱、糊辣椒，那股特有的清香越嚼越有滋味，本地人就好这一口。

Fishmint is a common table ingredient in Guizhou. Around the equinox, its reddish tender shoots are washed whole and served cold with wild onions and chili paste. Its distinctive aroma intensifies as you chew, a local favorite.

凉拌折耳根

清明草则是贵州人春分前后必采的野菜。连花带叶捣碎，揉进糯米粉，包上酥麻糖蒸熟，热气腾腾的清明粑一出锅，软糯清甜，满嘴都是草木香。

Qingming grass is a must-pick wild vegetable in Guizhou around the equinox. Crushed with flowers and leaves, kneaded into glutinous rice flour, wrapped with sesame-sugar filling, and steamed, the resulting Qingming cakes are soft, sweet, and fragrant with the scent of plants.

贵州清明粑

春分吃春，时令入馔。咬住的这一口口鲜，就是贵州人迎春最地道的方式。

Eating spring vegetables at the equinox is the essence of seasonal cuisine. Each bite of freshness is Guizhou's most authentic way to welcome spring.

贵州日报天眼新闻记者

3月20日迎来春分节气。这一天，太阳直射赤道，昼夜等长，此后白日渐长，春意渐浓。在贵州，春分不仅是节气更替的标志，更是家家户户尝鲜“咬春”的时候。

“咬春”，是民间流传已久的习俗。人们通过品尝春日时令鲜蔬，感受春天的气息，祈求一年平安顺遂。贵州山地气候多样，春日山野间，各种野菜轮番登场，成为当地人餐桌上的限定美味。

Spring-biting is a long-standing folk custom. People taste seasonal spring vegetables to feel the breath of spring and pray for a safe and smooth year. Guizhou's diverse mountain climate brings a variety of wild vegetables to the table, appearing in turn as local seasonal delicacies.

香椿被称为“树上蔬菜”，紫红嫩芽在春分前后最为肥美。贵州人习惯将其滚水焯过，切碎与蛋液同煎，椿香裹着蛋香，一口下去满嘴都是春天的味道。

Toona sprouts, known as vegetables on trees, are plumpest around the equinox. In Guizhou, they are blanched, chopped, and pan-fried with eggs, blending their fragrance with the egg's aroma, delivering a full taste of spring in every bite.

香椿炒鸡蛋

野葱多生于山坡田埂，自带辛香。贵州人讲究趁鲜吃，刚从土里刨出的野葱，切段与腊肉同炒，腊肉的咸香恰好中和了野葱的冲味，镬气升腾间，一盘下饭菜就出锅了。

Wild onions grow on hillsides and ridges with a natural pungency. Guizhou locals prefer them fresh: chopped and stir-fried with cured pork, the pork's savory flavor balances the sharpness of the onions, producing a fragrant, appetizing dish straight from the wok.

野葱炒腊肉

山野间的蕨菜也正当时。蜷曲的嫩芽采回后需先焯水去涩，再配腊肉片大火快炒，入口脆滑，带着山野的清润鲜香，是贵州人春日的下酒好菜。

Fiddlehead ferns are also in season. After blanching to remove bitterness, they are stir-fried quickly with cured pork, resulting in a crisp, smooth texture and fresh, earthy aroma—perfect for spring drinking in Guizhou.

蕨菜炒腊肉

折耳根更是贵州人餐桌上的常客。春分时节，紫红叶芽最为鲜嫩，连根洗净凉拌，加野葱、糊辣椒，那股特有的清香越嚼越有滋味，本地人就好这一口。

Fishmint is a common table ingredient in Guizhou. Around the equinox, its reddish tender shoots are washed whole and served cold with wild onions and chili paste. Its distinctive aroma intensifies as you chew, a local favorite.

凉拌折耳根

清明草则是贵州人春分前后必采的野菜。连花带叶捣碎，揉进糯米粉，包上酥麻糖蒸熟，热气腾腾的清明粑一出锅，软糯清甜，满嘴都是草木香。

Qingming grass is a must-pick wild vegetable in Guizhou around the equinox. Crushed with flowers and leaves, kneaded into glutinous rice flour, wrapped with sesame-sugar filling, and steamed, the resulting Qingming cakes are soft, sweet, and fragrant with the scent of plants.

贵州清明粑

春分吃春，时令入馔。咬住的这一口口鲜，就是贵州人迎春最地道的方式。

Eating spring vegetables at the equinox is the essence of seasonal cuisine. Each bite of freshness is Guizhou's most authentic way to welcome spring.

贵州日报天眼新闻记者

3月20日迎来春分节气。这一天，太阳直射赤道，昼夜等长，此后白日渐长，春意渐浓。在贵州，春分不仅是节气更替的标志，更是家家户户尝鲜“咬春”的时候。

“咬春”，是民间流传已久的习俗。人们通过品尝春日时令鲜蔬，感受春天的气息，祈求一年平安顺遂。贵州山地气候多样，春日山野间，各种野菜轮番登场，成为当地人餐桌上的限定美味。

Spring-biting is a long-standing folk custom. People taste seasonal spring vegetables to feel the breath of spring and pray for a safe and smooth year. Guizhou's diverse mountain climate brings a variety of wild vegetables to the table, appearing in turn as local seasonal delicacies.

香椿被称为“树上蔬菜”，紫红嫩芽在春分前后最为肥美。贵州人习惯将其滚水焯过，切碎与蛋液同煎，椿香裹着蛋香，一口下去满嘴都是春天的味道。

Toona sprouts, known as vegetables on trees, are plumpest around the equinox. In Guizhou, they are blanched, chopped, and pan-fried with eggs, blending their fragrance with the egg's aroma, delivering a full taste of spring in every bite.

香椿炒鸡蛋

野葱多生于山坡田埂，自带辛香。贵州人讲究趁鲜吃，刚从土里刨出的野葱，切段与腊肉同炒，腊肉的咸香恰好中和了野葱的冲味，镬气升腾间，一盘下饭菜就出锅了。

Wild onions grow on hillsides and ridges with a natural pungency. Guizhou locals prefer them fresh: chopped and stir-fried with cured pork, the pork's savory flavor balances the sharpness of the onions, producing a fragrant, appetizing dish straight from the wok.

野葱炒腊肉

山野间的蕨菜也正当时。蜷曲的嫩芽采回后需先焯水去涩，再配腊肉片大火快炒，入口脆滑，带着山野的清润鲜香，是贵州人春日的下酒好菜。

Fiddlehead ferns are also in season. After blanching to remove bitterness, they are stir-fried quickly with cured pork, resulting in a crisp, smooth texture and fresh, earthy aroma—perfect for spring drinking in Guizhou.

蕨菜炒腊肉

折耳根更是贵州人餐桌上的常客。春分时节，紫红叶芽最为鲜嫩，连根洗净凉拌，加野葱、糊辣椒，那股特有的清香越嚼越有滋味，本地人就好这一口。

Fishmint is a common table ingredient in Guizhou. Around the equinox, its reddish tender shoots are washed whole and served cold with wild onions and chili paste. Its distinctive aroma intensifies as you chew, a local favorite.

凉拌折耳根

清明草则是贵州人春分前后必采的野菜。连花带叶捣碎，揉进糯米粉，包上酥麻糖蒸熟，热气腾腾的清明粑一出锅，软糯清甜，满嘴都是草木香。

Qingming grass is a must-pick wild vegetable in Guizhou around the equinox. Crushed with flowers and leaves, kneaded into glutinous rice flour, wrapped with sesame-sugar filling, and steamed, the resulting Qingming cakes are soft, sweet, and fragrant with the scent of plants.

贵州清明粑

春分吃春，时令入馔。咬住的这一口口鲜，就是贵州人迎春最地道的方式。

Eating spring vegetables at the equinox is the essence of seasonal cuisine. Each bite of freshness is Guizhou's most authentic way to welcome spring.

贵州日报天眼新闻记者

3月20日迎来春分节气。这一天，太阳直射赤道，昼夜等长，此后白日渐长，春意渐浓。在贵州，春分不仅是节气更替的标志，更是家家户户尝鲜“咬春”的时候。

“咬春”，是民间流传已久的习俗。人们通过品尝春日时令鲜蔬，感受春天的气息，祈求一年平安顺遂。贵州山地气候多样，春日山野间，各种野菜轮番登场，成为当地人餐桌上的限定美味。

Spring-biting is a long-standing folk custom. People taste seasonal spring vegetables to feel the breath of spring and pray for a safe and smooth year. Guizhou's diverse mountain climate brings a variety of wild vegetables to the table, appearing in turn as local seasonal delicacies.

香椿被称为“树上蔬菜”，紫红嫩芽在春分前后最为肥美。贵州人习惯将其滚水焯过，切碎与蛋液同煎，椿香裹着蛋香，一口下去满嘴都是春天的味道。

Toona sprouts, known as vegetables on trees, are plumpest around the equinox. In Guizhou, they are blanched, chopped, and pan-fried with eggs, blending their fragrance with the egg's aroma, delivering a full taste of spring in every bite.

香椿炒鸡蛋

野葱多生于山坡田埂，自带辛香。贵州人讲究趁鲜吃，刚从土里刨出的野葱，切段与腊肉同炒，腊肉的咸香恰好中和了野葱的冲味，镬气升腾间，一盘下饭菜就出锅了。

Wild onions grow on hillsides and ridges with a natural pungency. Guizhou locals prefer them fresh: chopped and stir-fried with cured pork, the pork's savory flavor balances the sharpness of the onions, producing a fragrant, appetizing dish straight from the wok.

野葱炒腊肉

山野间的蕨菜也正当时。蜷曲的嫩芽采回后需先焯水去涩，再配腊肉片大火快炒，入口脆滑，带着山野的清润鲜香，是贵州人春日的下酒好菜。

Fiddlehead ferns are also in season. After blanching to remove bitterness, they are stir-fried quickly with cured pork, resulting in a crisp, smooth texture and fresh, earthy aroma—perfect for spring drinking in Guizhou.

蕨菜炒腊肉

折耳根更是贵州人餐桌上的常客。春分时节，紫红叶芽最为鲜嫩，连根洗净凉拌，加野葱、糊辣椒，那股特有的清香越嚼越有滋味，本地人就好这一口。

Fishmint is a common table ingredient in Guizhou. Around the equinox, its reddish tender shoots are washed whole and served cold with wild onions and chili paste. Its distinctive aroma intensifies as you chew, a local favorite.

凉拌折耳根

清明草则是贵州人春分前后必采的野菜。连花带叶捣碎，揉进糯米粉，包上酥麻糖蒸熟，热气腾腾的清明粑一出锅，软糯清甜，满嘴都是草木香。

Qingming grass is a must-pick wild vegetable in Guizhou around the equinox. Crushed with flowers and leaves, kneaded into glutinous rice flour, wrapped with sesame-sugar filling, and steamed, the resulting Qingming cakes are soft, sweet, and fragrant with the scent of plants.

贵州清明粑

春分吃春，时令入馔。咬住的这一口口鲜，就是贵州人迎春最地道的方式。

Eating spring vegetables at the equinox is the essence of seasonal cuisine. Each bite of freshness is Guizhou's most authentic way to welcome spring.

贵州日报天眼新闻记者

3月20日迎来春分节气。这一天，太阳直射赤道，昼夜等长，此后白日渐长，春意渐浓。在贵州，春分不仅是节气更替的标志，更是家家户户尝鲜“咬春”的时候。

“咬春”，是民间流传已久的习俗。人们通过品尝春日时令鲜蔬，感受春天的气息，祈求一年平安顺遂。贵州山地气候多样，春日山野间，各种野菜轮番登场，成为当地人餐桌上的限定美味。

Spring-biting is a long-standing folk custom. People taste seasonal spring vegetables to feel the breath of spring and pray for a safe and smooth year. Guizhou's diverse mountain climate brings a variety of wild vegetables to the table, appearing in turn as local seasonal delicacies.

香椿被称为“树上蔬菜”，紫红嫩芽在春分前后最为肥美。贵州人习惯将其滚水焯过，切碎与蛋液同煎，椿香裹着蛋香，一口下去满嘴都是春天的味道。

Toona sprouts, known as vegetables on trees, are plumpest around the equinox. In Guizhou, they are blanched, chopped, and pan-fried with eggs, blending their fragrance with the egg's aroma, delivering a full taste of spring in every bite.

香椿炒鸡蛋

野葱多生于山坡田埂，自带辛香。贵州人讲究趁鲜吃，刚从土里刨出的野葱，切段与腊肉同炒，腊肉的咸香恰好中和了野葱的冲味，镬气升腾间，一盘下饭菜就出锅了。

Wild onions grow on hillsides and ridges with a natural pungency. Guizhou locals prefer them fresh: chopped and stir-fried with cured pork, the pork's savory flavor balances the sharpness of the onions, producing a fragrant, appetizing dish straight from the wok.

野葱炒腊肉

山野间的蕨菜也正当时。蜷曲的嫩芽采回后需先焯水去涩，再配腊肉片大火快炒，入口脆滑，带着山野的清润鲜香，是贵州人春日的下酒好菜。

Fiddlehead ferns are also in season. After blanching to remove bitterness, they are stir-fried quickly with cured pork, resulting in a crisp, smooth texture and fresh, earthy aroma—perfect for spring drinking in Guizhou.

蕨菜炒腊肉

折耳根更是贵州人餐桌上的常客。春分时节，紫红叶芽最为鲜嫩，连根洗净凉拌，加野葱、糊辣椒，那股特有的清香越嚼越有滋味，本地人就好这一口。

Fishmint is a common table ingredient in Guizhou. Around the equinox, its reddish tender shoots are washed whole and served cold with wild onions and chili paste. Its distinctive aroma intensifies as you chew, a local favorite.

凉拌折耳根

清明草则是贵州人春分前后必采的野菜。连花带叶捣碎，揉进糯米粉，包上酥麻糖蒸熟，热气腾腾的清明粑一出锅，软糯清甜，满嘴都是草木香。

Qingming grass is a must-pick wild vegetable in Guizhou around the equinox. Crushed with flowers and leaves, kneaded into glutinous rice flour, wrapped with sesame-sugar filling, and steamed, the resulting Qingming cakes are soft, sweet, and fragrant with the scent of plants.

贵州清明粑

春分吃春，时令入馔。咬住的这一口口鲜，就是贵州人迎春最地道的方式。

Eating spring vegetables at the equinox is the essence of seasonal cuisine. Each bite of freshness is Guizhou's most authentic way to welcome spring.

贵州日报天眼新闻记者