In Spring, You Can't Help But Be a Flower Eater

Spring is the season of flowers.

People admire flowers, smell them, praise them, and sing their praises.

Those who love flowers always have various ways to be with them.

As the saying goes, 'Eat flowers in spring, melons in summer, fruits in autumn, and roots in winter.'

In this season of blooming spring flowers,

you all go to admire the blossoms,

but this foodie editor is someone who won't even let the flowers off the hook.

Today, I'm going to eat 'flowers.'

In the sunny spring, the most tempting ingredient of the season is undoubtedly the locust flower. Every year at this time, every family's table is taken over by the fragrant locust flowers, as if afraid of missing the perfect time to eat them.

In my childhood memories, my grandmother's locust flower buns were a must every spring. When you lift the lid of the pot, the hot steam rushes to your face, instantly enveloping you in a delicate fragrance. Even if you're burning your mouth with the heat, you still take a big bite of the filling, never letting down your grandmother's simple love.

Fresh locust flowers have a strong fragrance and a tender texture. Besides buns, whether it's locust flower scrambled eggs, locust flower pancakes, steamed locust flowers, or locust flower tea... a little simple processing makes them delicious enough. Especially after eating too much greasy and heavy food, a meal of locust flowers can help cut through the grease and refresh your palate.

Now, although my grandmother has been gone for many years, my obsession with spring locust flowers has long turned into a longing for my loved ones.

Spring is the season when peach blossoms bloom. In traditional Chinese culture, peach blossoms have held a place since ancient times. Their presence is everywhere, and their romance is known to all.

Countless poets have sung the praises of peach blossoms, and many people love them. Using flowers in cooking, leaving fragrance on the tongue and teeth, is an elegant pastime. Peach blossoms were among the first flowers to be included in the 'flower cuisine' list (various foods made with seasonal flowers, known as 'flower dishes').

The simplest way to eat peach blossoms in spring is to brew a cup of honey water and sprinkle a few peach blossom petals on top—visually pleasing, beautiful, and delicious. Alternatively, you can put a small amount of peach blossoms and rice in a clay pot and simmer over low heat. When the congee is ready, add fine sugar and stir well. This can beautify the skin, remove spots, and whiten complexion. However, peach blossoms should not be consumed for a long time, especially by pregnant women who should avoid them.

And the popular peach blossom pastry in recent years is truly stunning and heart-melting. Who hasn't been captivated by peach blossom pastry? Its delicate and unique shape makes you fall in love at first sight. The texture is flaky and soft, sweet but not greasy, and the pink color is adorable.

Layers of crispy shell wrap around soft bean paste. One bite, and the crisp crumbs cling to the corners of your mouth, but what you swallow is the taste of spring. If you can pair it with a sip of 'Peach Blossom Drunk,' you'll surely be intoxicated by this beautiful spring day...

Every spring, rape blossoms bring a romantic and poetic beauty, conveying the message of spring to people. In the countryside, fields of rape blossoms turn golden, appearing and disappearing in the boundless fields, near and far, forming spectacular pastoral scenery.

Seeing rape blossoms, the first thing that comes to mind is using them to extract oil, because their seeds contain 35-50% oil, making them the largest source of edible vegetable oil in China.

As a cruciferous vegetable, it is rich in vitamin C and B vitamins, which can moisturize the skin, beautify, and provide antioxidant effects. After feasting your eyes on the fields in spring, try some fresh and tender rape blossoms to experience a different flavor.

Whether stir-fried with garlic slices, crispy deep-fried, or served as a cold salad, they always present a vibrant green color. One taste of the spring-exclusive crispness and tenderness, with its refreshing aroma and sweetness, instantly makes you feel surrounded by spring.

Roses have always symbolized love and are known as the 'Queen of Flowers.' However, a little-known fact is that large-scale cultivation of roses was not due to their beauty, but because they are delicious.

In China, the history of edible roses is long. They can be made into rose cakes, rose wine, rose syrup, rose jam, and various other snacks. They also have special effects such as clearing heat, reducing inflammation, and beautifying the skin.

My personal favorite is the rose flower cake. As a former imperial court pastry, it was deeply loved by Emperor Qianlong and has been passed down for over 300 years.

Gently break it apart, and you'll smell a natural and refreshing rose fragrance, as if you are in a spring flower field. Take a light bite, and the soft, fluffy, and crispy texture, along with the sweet and rich rose petals, instantly fills your entire mouth.

Note: Roses are divided into ornamental and edible types. Ornamental roses should not be eaten.

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Reviewed by: Zhang Wenjing