Tang Dynasty: During the Tang Dynasty, the varieties of flower food were further enriched. According to a story in Sui and Tang Dynasties, Wu Zetian enjoyed flowers in the garden during the Flower Festival. When she saw the flowers in full bloom, she ordered the ladies-in-waiting to collect all kinds of flowers, mashed them with rice and made "Hundred Flowers Cake", and made "Peony cake" with peony flowers for her ministers. Feng Zhi, a Tang Dynasty man, wrote in Yunxian Miscellanies: "Luoyang people, cold food is packed with flowers and cooked with peach porridge." Du Fu lived on the road all his life, filling his stomach with Sophora japonica and cooking soup with brocade flowers.

In the Song Dynasty, princes and nobles showed their status and wealth by eating flowers, while celebrities and talented people thought that "flowers are like their flowers, and flowers have their fragrance". Monks, Taoist priests, hermits, literati, bachelors and civilians also like to eat flowers. The most famous works in Mountain House for Qing Dynasty are Chrysanthemum Soup, Golden Rice and Bu Zhi Fried. At this time, osmanthus, apricot flowers and gardenia are fried.

Ming and Qing Dynasties: During the Ming and Qing Dynasties, eating flowers was more particular. In the Ming Dynasty, Wang said in "Qunfangpu": "The broom and peanut leaves are yellow and sharp, like birds, very cute. Picking in the spring, boiling soup, adding a little salt to simmer, can be used as green tea. " The Flower Cooking Recipe lists flowers among them. Orchid Hot Pot, Stewed Three Flowers with Apricot Blossom, Stewed Fish Belly with Magnolia, Chicken Shark's Fin with Pear Blossom, Fried Chicken Sliced with Peony Flower, Rose Silver Silk vermicelli, Lotus seed paste and jujube paste roll, etc. , can make up a hundred flowers feast.

During the Spring and Autumn Period and the Warring States Period: Romans and Italians began to eat flowers about 2000 years ago. In China's Book of Songs, "picking midges" is just white chrysanthemums, but picking flowers is not necessarily for eating. The earliest written record of China people eating flowers began with Qu Yuan in the Spring and Autumn Period and the Warring States Period. "Shennong Materia Medica" calls chrysanthemum the top grade of "strengthening the body, resisting aging and prolonging life". At that time, it was the custom to make wine with osmanthus, and the osmanthus wine was used to worship the gods.

Eastern Jin Dynasty: Tao Yuanming took flowers as "companions", especially loved chrysanthemum flowers, and accompanied them day and night, leaving a poem of "picking chrysanthemums under the east fence and seeing Nanshan leisurely". "Autumn chrysanthemum has lewd, show its beauty. Chrysanthemum wine is in the heart, the heart is more beautiful, and the feeling of avoiding customs is deeper. The wine in the glass swayed, and then he lifted the glass and laughed. Tao Yuanming not only loves to grow flowers, but also makes wine with flowers. He drinks beautifully, one after another. From then on, Chrysanthemum and Tao Yuanming were inseparable. Eating flowers has since become an elegant pleasure in the food industry.

Han dynasty: in the Han dynasty, the nature of people eating flowers changed with the development of society, from the initial function of satisfying hunger to other added values of flower components. At that time, people used chrysanthemums and orchids to make wine and peonies to make sauce. According to historical records: "Emperor Zhao Han visited Liuchi, where purple hibiscus was as big as a bucket, with sweet flowers and leaves, edible and fragrant."

Tang Dynasty: During the Tang Dynasty, the varieties of flower food were further enriched. According to a story in Sui and Tang Dynasties, Wu Zetian enjoyed flowers in the garden during the Flower Festival. When she saw the flowers in full bloom, she ordered the ladies-in-waiting to collect all kinds of flowers, mashed them with rice and made "Hundred Flowers Cake", and made "Peony cake" with peony flowers for her ministers. Feng Zhi, a Tang Dynasty man, wrote in Yunxian Miscellanies: "Luoyang people, cold food is packed with flowers and cooked with peach porridge." Du Fu lived on the road all his life, filling his stomach with Sophora japonica and cooking soup with brocade flowers.

In the Song Dynasty, princes and nobles showed their status and wealth by eating flowers, while celebrities and talented people thought that "flowers look like flowers and they are fragrant". Monks, Taoist priests, hermits, literati, bachelors and civilians also like to eat flowers. The most famous works in Mountain House for Qing Dynasty are Chrysanthemum Soup, Golden Rice and Bu Zhi Fried. At this time, osmanthus, apricot flowers and gardenia are fried.

Ming and Qing Dynasties: During the Ming and Qing Dynasties, eating flowers was more particular. In the Ming Dynasty, Wang said in "Qunfangpu": "Plantagenet and peanut leaves are yellow and sharp, like birds. They are very cute. Picking in the spring, boiling soup, adding a little salt to simmer, can be used as green tea. " The "Flower Cooking Menu" lists flowers among them. Orchid Hot Pot, Stewed Three Flowers with Apricot Blossom, Stewed Fish Belly with Magnolia, Chicken Shark's Fin with Pear Blossom, Fried Chicken Sliced with Peony Flower, Rose Silver Silk vermicelli, Lotus seed paste and jujube paste roll, etc. , can make up a hundred flowers feast.