For leaves, the most important thing is to use big leaves with buds, sundew and the like.
Or if you have brains, you can carve flowers with carrots and leaves with cucumber skins.
Watermelon skin can also be carved with patterns and decorated.
You can also shred onions.
Fruit is ok, so are the skins of apples, oranges, tomatoes and watermelons.
Or you can make swaying flowers and leaves from flour and sugar, or you can make small animals.
The above is from Baidu.
The following is written by myself:
Personally, I think you can search online for all kinds of e-magazines of chefs or subscribe to magazines directly. There are many styles for reference. Generally speaking. Flowers that are not poisonous will do. Put them on a plate. The most common flower is Dendrobium, which is very beautiful and foreign. Once I ate western food, the chef decorated it with white radish and celery leaves, which was very beautiful and had a lot of flavor as a side dish.
The sauce with flowers is full of ingredients and feels like all kinds of juice with pigments. Some also add thickeners.