Episode Details

For many Chinese families, the first sign of spring is tasted rather than seen. Spring pancakes, spring rolls and the ancient idea of the spring platter all carry the same message: Renewal begins at the table.

许多中国家庭迎接立春的方式，是从尝一口春色开始的。无论是春饼、春卷，还是历史悠久的春盘，其中都包含着中国人的同一个心愿：万象更新，从一餐开始。

As the first of China's 24 solar terms, lichun, or Start of Spring, marks the turning of the seasons and reflects a long-held philosophy of eating in harmony with nature. Food follows time, and seasonal rituals anchor everyday life. The tradition of eating spring pancakes on this day — known as yaochun, or "biting into spring" — is one of the most enduring expressions of that belief.

立春节气标志着冬去春来，也集中体现了中国人数千年来顺应时令、天人合一的饮食智慧。应时而食，以食为礼，是中国人千百年来保持的生活传统。立春日吃春饼，又称"咬春"，便是这一传统的经久体现。

Folk tradition holds that taking a bite of a spring pancake is a way of ingesting the vitality of the new season, symbolizing hopes for health, prosperity and smooth days ahead.

民间认为，咬一口春饼，便是咬住了这一年的生机，寓意迎春纳吉，祈求一年康健顺利，万事遂心。

The custom traces its origins to the ancient spring platter. On the day of Start of Spring, people once arranged fresh vegetables, seasonal fruits and pastries on a shared plate, eating together to pray for a bountiful year.

"咬春"习俗源于古老的"春盘"。古时，人们在立春这一天将时令果蔬、精巧点心置于盘中，聚在一起品尝，为祈求丰年。

Over time, those scattered seasonal flavors were gathered into a single thin pancake — something that could be wrapped, held and bitten into.

久而久之，这些时令风物被卷入了薄薄的春饼之中。春饼可卷、可握、可食，携带方便，滋味多元。

In the writing of celebrated author Wang Zengqi, the beauty of a spring pancake lies in its restraint. Made by kneading dough with warm water, the pancake is thin but resilient, soft without being limp, and fragrant with the natural aroma of wheat — a technique that allows ingredients to retain their individual character, reflecting the subtleties of Chinese culinary wisdom.

在作家汪曾祺笔下，春饼之美，在于一份恰到好处的留白。春饼需用温水和面，烙出来才能薄而柔韧，软而不烂，麦香自然，留得住食材的本味。这正是中国饮食智慧的精妙所在。