A spring pancake is prepared at a restaurant in Chaoyang district, Beijing, on Tuesday, one day ahead of lichun, or Start of Spring, the first of China’s traditional 24 solar terms.

　　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.

　　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 asyaochun, or "biting into spring" — is one of the most enduring expressions of that belief.

　　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.

　　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.

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

　　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.