China has a long history of edible flowers. There are records of eating flowers as early as the Tang Dynasty.

The Qing Dynasty's "Fan Fang Pu" described in detail more than 20 methods of making flower food, and some methods are still retained in China's "Eight Major Cuisines".

After expert research and chef practice verification, commonly used edible flowers that are indeed beneficial to the human body include: osmanthus, rose, plum blossom, rose, peony, magnolia, white orchid, daylily, chrysanthemum, gardenia, clove, jasmine, Milan,

Hibiscus, wisteria, lotus, orchid, peach blossom, pear blossom, apricot blossom, crabapple flower, impatiens, camellia, hibiscus, generation and so on.

Jasmine, pearl orchid, white orchid, Daidai, gardenia, osmanthus, rose, grapefruit, Milan, lotus, plum, orchid, wintersweet and other flowers are good materials for scented tea.

In recent years, there are dozens of beverages made with flowers as raw materials. Common ones include rose health drinks, feverfew tea, cassia tea, honeysuckle tea, nasturtium tea and other flower refreshing drinks.