Nestled in Zezhou County, Shanxi Province, Wengshan Village comes alive each spring as farmers gather the first tender shoots of Xiangchun – a botanical herald of seasonal renewal. Known internationally as Chinese toon, these aromatic leaves from the Toona sinensis tree hold a special place in regional culinary traditions.
From Field to Table
Characterized by their bold fragrance with notes of pepper and citrus, Xiangchun leaves command premium prices in markets across Asia. Local chef Lin Wei explains: 'We blanch them to soften the natural bitterness, then pair with silken tofu or scramble into eggs. The younger the leaves, the more delicate the flavor.'
Nutritionists highlight Xiangchun's high concentrations of vitamin C, calcium, and antioxidants. Its brief harvest window – typically 2-3 weeks in early spring – makes it a prized seasonal ingredient in both home kitchens and upscale restaurants.
Cultural Roots Meet Modern Markets
For Wengshan's farmers, the annual harvest represents both cultural continuity and economic opportunity. Village cooperative leader Zhang Min notes: 'Our cooler mountain climate produces leaves with deeper coloration and richer flavor profiles compared to lowland crops.'
Regional authorities report Xiangchun-related trade has grown 15% annually since 2020, with dried and frozen products now reaching Asian diaspora communities worldwide. The crop's success story forms part of Shanxi's broader push to develop specialty agricultural exports.
