China's flower-eating culture has a long history. In ancient times, our ancestors tasted delicious flowers while exploring which foods could be eaten. As a result, flowers have become a kind of food resource for people. Cookies, delicious recipes, and some from Qunfangpu. Flower food has occupied a place in people's food structure since ancient times, almost as important as pasta and meat.

Rhododendron is a famous flower in China. There are more than 600 species in China, including more than 420 species in Yunan. There are more than 100 kinds of flower foods for ethnic minorities in Yunnan, among which there are more than 10 kinds of rhododendrons. Locals suck azalea honey or cook soup with petals, or dry it and add salt for later use.

Eating hibiscus was recorded as early as in the Book of Songs. People in Tingzhou, Fujian use hibiscus flowers, fine flour and chopped green onion to fry in the pan, which is crispy and delicious, commonly known as "flour flowers". Residents in Huizhou mountainous area cook tofu with hibiscus flowers, which tastes very delicious.

Yellow flower is a traditional famous dish, which is not only delicious, but also rich in nutrition, with high content of carotene, vitamins, iron, calcium, phosphorus and potassium. Yellow flower belongs to Liliaceae and is rich in protein and sugar.

In addition, the common flowers in China are magnolia, jasmine, wild rose, impatiens, water lily, perilla, mint, rose, chrysanthemum, camellia, lotus and so on.