In recent days, Daguan Zhuanxin Farmers' Market in Kunming has seen a peak in the supply of wild vegetables and flowers. There is a wide range of seasonal spring vegetables such as Chinese toons, fiddlehead ferns, dendrobium flowers, broom flowers and tangli flowers. Locals and tourists are endlessly rushing to fill their baskets with the "taste of spring."

Wild vegetables and flowers are the "ecological vegetables" with unique resource advantages in Yunnan. Eating spring flowers and tasting wild vegetables is a distinctive way for Yunnan people to "bite into spring". Ms Wang, a local resident, said: "Every spring, I come to Zhuanxin to buy wild vegetables—it's all about freshness!" With the abundance of wild spring flavors currently available, locals are enthusiastic about tasting them. Mr. Chen and his family, who had traveled from Taiyuan, Shanxi, were attracted by the stalls selling wild vegetables. "Primrose is also used as a dish here, and I have never seen this bitter melon and bitter belladonna before. Yunnan people really know how to eat.” The dazzling array of wild spring vegetables has become beautiful scenery in the eyes of tourists from other places. 

To help more tourists from outside the province understand Yunnan's spring vegetables, many stall owners have also put up signs that not only give the names of various wild vegetables and flowers, but also recommend cooking methods, such as broom flowers (fried with eggs, boiled soup), ottelia acuminata (boiled soup), artemisia flowers (making cakes), and so on. This makes it difficult for tourists to resist the temptation of Yunnan spring flavors, and sales have also increased. As the temperature rises, more seasonal spring vegetables will appear one after another, the market supply will increase and prices will continue to fall. The "beautiful economy" in spring has created a seasonal consumption boom, further enriching Yunnan's "spring on the tip of the tongue" with vibrant flavors.

连日来，昆明大观篆新农贸市场迎来山花野菜集中上市高峰，香椿、蕨菜、石斛花、金雀花、棠梨花等时令春菜琳琅满目，市民游客络绎不绝，争相将“春天的味道”装进菜篮。

山花野菜是云南独具资源优势的“生态蔬菜”，吃春花、尝野菜更是云南人特有的“咬春”方式。市民王女士表示：“每年春天都要来篆新买野菜，吃得就是一个新鲜！”眼下山野春味丰富，市民尝鲜热情高涨。从山西太原来昆明旅游的陈先生和家人被销售野菜的摊位所吸引，“报春花在这里也当菜啊，还有这个山苦瓜和苦颠茄更是没有见过，云南人也太会吃啦。”琳琅满目的山野春菜成为外地游人眼中一道亮丽的风景。为了让更多省外游客了解云南的春菜，不少摊主还打出标牌，不仅注明各种山花野菜的名称叫法，还推荐烹饪方式，例如金雀花（煎鸡蛋、煮汤）、海菜花（煮汤）、面篙花（做粑粑）、棕包花（烧腊肉）等，这种代入感让游人难以抵挡云南春味的诱惑，销量也提升起来。 随着气温回升，更多时令春菜将陆续登场，市场供应量增加，价格会进一步回落，春日“美丽经济”催生季节性消费热潮，也将让云南“舌尖上的春天”持续增色。（云南网 记者杨峥）