Strolling through the streets of Kunming, you are not only enchanted by the intoxicating fragrance of flowers but also drawn to the tempting feast they offer. Every blooming flower is a delicate gift from nature, bursting with beauty and flavor. Today, let's embark on a journey to discover Kunming's springtime floral delicacies and savor the unique flavors of these edible flowers!

Flower cake can be considered the "representative" of eating flowers in Kunming. With rose petals as the filling, and the crust is brushed with egg wash, giving it a crispy texture. After biting, you can see the rose petals, and the moist, soft filling is sweet, sticky and tender. Flower cake, along with rose jam and rose tea, are probably the most popular and approachable ways to enjoy edible flowers, as eating roses feels romantic just thinking about it.

In March and April, Kunming's vegetable markets are filled with small yellow flowers. This bright and lively yellow makes the scotch broom the most eye-catching in the market. The common way of eating scotch broom is to cook it with eggs but avoid fishy meats or pork. When seasoning, less salt is preferred, as the focus is on savoring the natural sweetness of the flowers. These small yellow flowers are not only visually appealing but also delicious. One bite at a time, they are fragrant without being greasy. As you chew, the sweet nectar of the scotch broom unfolds, leaving a fresh, sweet aftertaste that never gets tiresome.

Ottelia acuminata, also known as the waterborne poplar flower (Note: "水性杨花" here is a rather vivid and colloquial translation in a figurative sense for the plant's growth characteristics in water). It has extremely high requirements for water quality and is often regarded as an "ecological indicator" of excellent water quality. Its delicate white flowers, tinged with yellow or orange at the base. It floats gracefully on the water, resembling twinkling stars that sway with the ripples, evoking the dreamlike beauty of a Monet painting. In addition to viewing, ottelia acuminata is a special ingredient in Kunming's vegetable markets. It tastes crisp and similar to kelp, and is rich in various nutrients. It is a low-calorie and fat-free natural green food. It can be cooked in soup, cold salad and stir-fried, and its smooth, tender, and refreshing taste makes it a favorite among locals.

As a seasonal delicacy in spring, tangli flower not only wins people's love with its fresh taste and unique flavor, but also becomes a delicacy on the table because of its rich nutritional value and health benefits associated with traditional Chinese medicine. When tangli flowers blossom, their fragrance are overwhelming, but they taste quite bitter, so they needs to be washed and soaked with clear water for a long time before eating. Leek and tangli flowers stir-fry, stir-fried tangli flowers, cold tangli flowers and tangli flowers in sauce are quite delicious. Simply seasoning with salt brings out the fresh flavor, making the dish both tasty and aromatic.

The bud of palm tree, known as zongbao flower, is rich in nutrients. It not only helps reduce inflammation and internal heat but also aids in lowering blood pressure. There are various ways to consume it. Fresh palm flower buds are sliced and paired with mustard and soy sauce, offering a crispy and sweet taste with a unique flavor. It can also be chopped and stir-fried with meat, shredded carrots and pickled vegetables, resulting in a dish with vibrant color and a rich, savory taste. It can also be used to make soup by adding pickled vegetables and white tofu. It has a sour and bitter taste and a sweet aftertaste, which helps relieve external heat and dispel cold. It can also be stewed with Hehua fish and bee pupae, creating a rich, flavorful broth.

Plantain flower is a unique Dai dish on tables in Yunnan, and stir-fried meat with plantain flowers being a typical home-cooked dish. Plantain flowers have a naturally bitter taste that needs to be removed through processes such as kneading and blanching. Although their selling appearances may not be as good as the previous ones, they are a rare delicacy. In addition to stir-fried meat with plantain flowers, crispy plantain flowers, fried egg with plantain flowers and braised plantain flowers are also some of the Yunnan style dishes that must be tried.

You may have eaten pomegranates, but you might not have tried pomegranate flowers. Pomegranate flowers are not only beautiful but also delicious. Removing the stamens and petals, leaving only the sepals, and stir-frying them with bacon are the most suitable. They have a crisp, tender texture and are especially appetizing with rice. Additionally, pomegranate sepals are believed to help clear heat, detoxify, and moisten the lungs.

In addition to the edible flowers mentioned above, Kunming offers an array of floral delicacies, including kapok flowers, taro flowers, rapeseed flowers, jasmine flowers, pumpkin flowers. Skillfully prepared by locals, these flowers are transformed into dishes with distinctive flavors. Although their blossoms are fleeting, people in Kunming have found a way to weave nature's gifts into their daily cuisine, bringing a touch of elegance to everyday life amid its warmth and bustle.

Whether it's the sweetness of golden scrambled eggs with scotch broom, the crispness of deep-fried pumpkin flowers, or the silky smoothness of ottelia acuminata soup, every bite is a journey into nature's wonders, and every meal feels like an intimate dialogue with the wilderness. From tradition to innovation, these fresh edible flowers not only carry the local stories of Kunming but also leave a momentary beauty and endless aftertaste on the tongue. (Editors: Reena,May, Carl)