In the early morning market, fragrant Chinese toon, spring bamboo shoots, and Malan Tou fill the stalls with dewdrops; On online fresh food platforms, niche spring delicacies such as Dali seaweed flower heads and deer ear leeks can be easily accessed with just one click. A mouthful of fresh spring flavor not only awakens the taste buds of diners, but also ignites the heat of the spring consumption market, bringing spring to the dining table and becoming a new scenery of the spring consumption market. Spring vegetables are delicious and charming. In the morning, at the Green Special Life Supermarket located in Pen'er Hutong, Xicheng District, Beijing, small bundles of fragrant Chinese toon heads, watery pea sprouts, and tender spring bamboo shoots are neatly arranged. Customers often stop in front of the vegetable stall to choose. In spring, when eating vegetables, we just want to be tender. Stir fried eggs with Chinese toon and roasted meat with spring bamboo shoots are both familiar home style flavors. "The vendor introduced the spring bamboo shoots to the customers while introducing that this year's spring vegetables are on the market earlier, with more varieties and more affordable prices than in previous years. A few days ago, the price was relatively high, but recently it has fallen slightly. The price of Chinese toon heads has become much cheaper than last year, and more and more citizens are buying them day by day. In the past, there were only a few types of spring vegetables. Now, not only local spring vegetables are available, but also more from other places. We can buy shepherd's purse from Yunnan and red oil Toon from Sichuan. Our supply is now abundant, and customers have more choices. ”In the vegetable market, newly launched grass shoots and goji sprouts are eagerly sought after by old customers. The vendors bluntly state that spring vegetables before and after the vernal equinox are the freshest and most tender, and if you miss this period, you will have to wait until next year. At the Tianjian Square store of Yonghui Supermarket in Beijing, a spring vegetable area has been specially set up in the vegetable refrigeration zone, with a wide range of vegetables including grass head, noodle dishes, chicken feather vegetables, pea tips, edamame, water bamboo shoots, asparagus, and more. Recently, it has been selling very well, and I only eat it this time of year, "said a supermarket clerk. In mid March, edible flowers such as jasmine, pear, and sparrow flowers were launched one after another, adding some elegance and fun to consumers' spring dining tables by incorporating flowers into their dishes. The spring freshness of the market vegetable market hides the most simple life atmosphere. A bunch of fragrant Chinese toon, a bundle of spring bamboo shoots, and a bunch of Malan heads, simple ingredients cooked at home, have become spring customization on the dining table. With the upgrading of consumer demand, traditional vegetable markets are also quietly changing. Many vendors have opened online order taking and offline delivery services, allowing the spring and fresh flavors of the old vegetable market to be delivered to citizens' homes faster. If traditional vegetable markets depict the most vivid fireworks background of spring freshness, then the "Cyber Vegetable Market" created by fresh e-commerce allows Spring Fresh to break through geographical limitations and directly deliver precious ingredients from deep mountains and seasonal delicacies from their place of origin to consumers across the country. Northern diners can also enjoy authentic Yunnan sesame vegetables and goji berry tips, stir fried for a refreshing and sweet taste. This spring season, Dingdong Maicai has successively launched 260 seasonal products, of which 125 are expected to be spring dishes. In addition to classic spring vegetables such as ferns, scallions, and ground vegetables, rare wild vegetables such as deer ear leeks, Yunnan spring vegetables such as the top stream Dali seaweed flower heads, as well as niche edible flowers such as pumpkin flowers, jade lotus flowers, and kapok flowers have also arrived at users' tables. Consumers not only want spring vegetables as food, but also the feeling of spring. ”Jiang Lichuan, the person in charge of developing spring vegetables at Dingdong Maicai, introduced that fresh e-commerce has made food procurement more convenient, and consumers' demand for spring vegetables is no longer limited to the varieties at their doorstep. Many users have left messages voluntarily, hoping that the platform can list their hometown's characteristic spring dishes or niche spring dishes that have become popular in short videos. The continuously rising demand for trying new dishes provides a clear direction for the platform to explore specialty dishes. The spring freshness that comes across the mountains is tempting enough just for its water spirit, but the high tasting price often makes many people hesitate. The domestically produced "super vegetable" Banlangen, which was first mass-produced last year, is deeply loved by consumers due to its crispy, tender, and fresh sweet characteristics. Apart from being expensive, there are no problems, "this was the evaluation of many consumers towards Banlangen green vegetables last year. The purchasing manager of Hema Spring Vegetables, Wu Ren, stated that this is a common growth process that new vegetables need to go through. At the initial stage of the new variety's launch, the planting scale was limited, and the production area did not predict market demand sufficiently, resulting in naturally high prices. This year, this "super vegetable" has undergone significant changes, with the expansion of planting area and the increase of platform collection volume, making the price more affordable. It is reported that the production area of Banlangen green vegetables has expanded from Yunnan to Ningxia and other regions, achieving rotation supply. This spring, the selling price has decreased by nearly 40% year-on-year, significantly reducing the threshold for the public to try. The long-distance circulation of niche spring fresh products cannot be separated from the continuous upgrading of the supply chain. For a long time, due to the extremely high requirements for cold chain preservation and transportation efficiency, it has been difficult to find traces of Dali seaweed flower heads outside Yunnan. Jiang Lichuan introduced that the platform has signed an exclusive direct procurement agreement with the Erhai Lake base, which guarantees 350 acres of high-purity water for exclusive use in the first water spray. In conjunction with Shanghai Jiao Tong University, the platform has upgraded its patented technology of controlled atmosphere freshness locking, reducing the transportation loss rate from 35% to 8%, allowing Yunnan's unique fresh and sweet products to reach consumers directly from Erhai Lake within 24 hours. In terms of tenderness control, the platform achieves centimeter level precision: radish seedlings grown within 15 days and no longer than 20cm in length, tender pea seedlings harvested within 7 days and no longer than 10cm in length, and 15cm tender tips of Toona sinensis. These "pinching" grade spring vegetables allow diners to taste the freshest spring food. Unlocking more new flavors while constantly enriching the variety, this year's spring cuisine has undergone a comprehensive upgrade in taste, flavor, and product form, further activating the consumer market and opening up new tracks for the spring fresh industry. Through the layout of the national landmark production area matrix, the supply of spring fresh flavors is more layered and the tasting cycle is longer. Jiang Lichuan introduced that for the key category of spring bamboo shoots, Dingdong Maicai has laid out multiple production areas in advance: there are fresh spring bamboo shoots from Fujian in hilly areas at an altitude of 300 to 500 meters, as well as Tianmu Mountain Thunder Bamboo Shoots and Jinggangshan Spring Bamboo Shoots at an altitude of 800 to 1200 meters. Small wild bamboo shoots from high-altitude production areas above 1500 meters in Hunan will also be launched in the near future. Multi origin linkage effectively ensures stable supply of spring bamboo shoots. The freshness of spring is not limited to vegetables, and river seafood is also experiencing its best tasting season. Dingdong Maicai has launched over 130 aquatic products in spring, including popular seasonal items such as horseshoe crabs and crayfish, as well as a selection of landmark spring fishing products that are directly harvested from their production areas for consumers to try. Jiangba Snail, Xiantao Eel, Liyang River Shrimp, Dongwen Clam, Luoma Lake One Net Fresh, etc., each with its own regional flavor. The Luoma Lake One Net Fresh combination includes 3 to 6 types of lake fresh, randomly paired with white strips, crucian carp, sea bass, green shoots, bream, etc., and pre processed with scales and gills removal. Consumers can easily wash and cook them at home, meeting convenient and diverse consumer needs. From "fresh dishes" to "fresh food", the consumption scene of spring fresh this year is even more diverse. In the eyes of foodies, the taste of Banlangen green vegetables is crispy and tender, and when made into filling for dumplings and buns, they have rich layers and a natural fragrance. Yuxi introduced the purchase of Hema Noodles. This year, Banlangen green vegetables appeared on the pastry shelf as fillings, and a series of pastry products were developed. At present, the first batch of Banlangen green vegetables dumplings and Xiaolongbao have been launched, and new products such as Banlangen green vegetables fruit and vegetable juice, vegetable powder and glutinous rice cake have also entered the R&D process. Not only that, ready to eat spring dishes such as winter rice with shepherd's purse paired with preserved meat, fragrant dried Malantou mixed noodles, fragrant dried Malantou white jade cake, Yunnan toon mixed rice noodles, pickled and fresh are also launched simultaneously, making spring fresh "one step to the stomach". Wu Ren stated that it is already the best time to enjoy spring cuisine. After the first season of spring freshness, local specialty wild vegetables, edible flowers and other spring freshness will also be launched one after another, adding more seasonal flavors to consumers' spring dining tables. (New Society)