The flower language is: beautiful and crystal clear, free from dust and customs, and in spring. In ancient times, people often planted Sophora japonica in the courtyard to pray for the safety and happiness of their families. Therefore, Sophora japonica is a symbol of mascots, and ancient people also used it to pray for family safety and long life. Sophora japonica is also a symbol of public relations. The ancients prayed for future generations to rank among the three, so praying for Sophora japonica also means having children.

Sophora japonica is native to northern China, especially the Loess Plateau, Northeast China and North China Plain, and is widely cultivated in northern and southern China. Sophora japonica is edible. Can be used for making Sophora japonica beverage, Sophora japonica tea, Sophora japonica honey beverage, Portulaca oleracea Sophora japonica porridge, Sanguisorba officinalis Sophora japonica honey beverage, Sophora japonica porridge from two places, and steamed fish with Sophora japonica.

Practice of Sophora japonica egg cake: pick Sophora japonica, wash and drain, add an egg and mix well, add two spoonfuls of flour and a little salt, and stir until it is even and sticky. Heat oil in the pot, dig a spoonful of Sophora japonica with a spoon, put it in the pot, spread it into a small round cake with thickness, and fry it on medium and small fire until both sides of the cake are slightly yellow.

Wowotou practice of Sophora japonica: pick buds of Sophora japonica, wash and drain, and melt yeast with a little warm water. Mix corn flour, flour, sugar and Sophora japonica evenly, then add yeast water and knead evenly, and then slowly add warm water until it is kneaded into soft and smooth dough. Let it stand and ferment until it is twice as big, then knead it into small portions and make it into a hollow cone with a corn head. Pad with oil paper and steam in cold water 15 minutes.

The practice of Sophora japonica sauce: dry the washed Sophora japonica in a ventilated place (about one day). Add sugar and stir. Let it stand for a day. 1 lemon, juice for later use. Heat Sophora japonica in a pot, add lemon juice and stir-fry over low heat. Parch, cooling, seal, and storing in refrigerator. It can be used as preserved fruit or as a hot drink with tea.

Practice of steaming Sophora japonica: Sprinkle the washed Sophora japonica with flour several times (it is best to mix flour and corn flour at the ratio of 2: 1). Stir well, so that each Sophora japonica flower can be stained with flour. Steam on high fire for 20 minutes. Mix garlic paste, oil pepper, a little water and sesame oil, then pour them into Sophora japonica while they are hot and mix well.