As the weather warms up and spring ingredients(食材)become available, chefs in Beijing are experimenting with fresh and flavorful dishes     1     (particular) with tender and flavorful spring bamboo shoots(竹笋).

Beijing restaurant Xin Ming Yuen greets spring     2     warming soups. The eight seasonal soups     3     (select) by chef Li Xiang in response to the vibrant(充满生机的)and relaxing nature that spring brings. The double-boiled turtle soup with Chinese herbs and pigeon is     4     standout. In this soup, cordyceps flowers(虫草花),     5     are neither cold nor dry to the body, are simmered with pigeon and turtle to produce a golden soup with a lingering flavor.

Xunchu Jitang,a restaurant from Jiangsu and Zhejiang province, will update both     6     (it) menu and environment this spring. Fried shepherd’s purse with spring bamboo shoots, a     7     (combine) of freshness, is the must try. Fried broad bean with garlic is another signature as the broad bean is one of the most popular beans     8     (produce) in spring time.

Modern Yunnan cuisine restaurant Ban Shan Yao from Under Clouds is bringing the spring of Yunnan to the capital. The spring menu, themed “wildness”,     9     (feature) bulb fennel(茴香)salad, preserved pork with bamboo shoots and fried red beans with mint. The new dish is worthy of     10     (try) as it blended with a black truffle sauce from Yunnan.