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1. Chrysanthemum (菊花 jú huā)

Uses:

• Commonly used in soups, teas, and hotpots.
• Petals may be scattered over cold dishes for aroma and mild bitterness.
• In some regions (e.g., Jiangsu), they’re used in stir-fries with tofu or fish.

Flavor: Slightly bitter, floral, cooling.
Health benefits: Said to clear heat, calm the liver, and aid the eyes.
Symbolism: Longevity and integrity.

Popular dish: Juhua doufu geng (Chrysanthemum tofu soup).

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2. Osmanthus (桂花 guì huā)

Uses:

• Used to flavor syrups, cakes, wines, and sweet soups.
• Often blended with glutinous rice dishes or made into osmanthus sugar (桂花糖).

Flavor: Sweet, apricot-like, floral.
Health benefits: Believed to aid digestion and freshen breath.
Symbolism: Love and prosperity.

Popular dish: Guì huā gāo (Osmanthus rice cake).

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3. Lotus (莲花 lián huā)

Uses:

• The lotus petals are sometimes used as natural wrappers for steamed sticky rice or fish.
• The lotus stamens can be used in fragrant teas.
• The lotus seeds and roots are more common in both savory and sweet dishes.

Flavor: Mild, delicate, earthy fragrance.
Health benefits: Said to calm the spirit and strengthen the spleen.
Symbolism: Purity and transcendence.

Popular dish: He ye fan (Lotus-leaf-wrapped sticky rice).

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4. Jasmine (茉莉花 mò lì huā)

Uses:

• Primarily used for flavoring tea.
• Occasionally used in desserts and syrups.

Flavor: Sweet, heady floral fragrance.
Health benefits: Aids relaxation and digestion.
Symbolism: Grace and purity.

Popular dish: Mò lì huā chá (Jasmine tea).

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5. Daylily (黄花菜 huáng huā cài)

Uses:

• Buds are used in soups, stir-fries, and stews.
• Often found in Buddhist vegetarian dishes for their meaty texture.
• Dried versions (金针菜 jīn zhēn cài) are common year-round.

Flavor: Mildly sweet, earthy, vegetal.
Health benefits: Thought to calm the mind and promote lactation.
Symbolism: Forgetting sorrow.

Popular dish: Mu’er jīnzhēn chao niurou (Beef stir-fried with wood ear fungus and daylily buds).

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6. Rose (玫瑰花 méi guī huā)

Uses:

• Petals used in preserves, pastries, teas, and wines.
• Especially beloved in Yunnan and Xinjiang cuisines.
• Mixed with sugar to make rose jam (玫瑰酱), used in mooncakes and steamed buns.

Flavor: Sweet, perfumed.
Health benefits: Promotes circulation, relieves stress.
Symbolism: Romance and beauty.

Popular dish: Méi guī baozi (Rose-flavored steamed buns).

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7. Magnolia (玉兰花 yù lán huā)

Uses:

• Buds, called xīn yí huā (辛夷花), are used sparingly as an aromatic spice in soups and braised dishes.
• Particularly used in traditional medicinal cuisine.

Flavor: Slightly pungent, aromatic.
Health benefits: Clears sinuses and reduces inflammation.

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8. Plum Blossom (梅花 méi huā)

Uses:

• Petals sometimes used for garnish or infused liquors.
• More often appreciated for fragrance and symbolism than flavor.

Flavor: Delicate, slightly tart.
Symbolism: Resilience and renewal (blooms in winter).

Popular preparation: Meihua jiu (Plum blossom wine).

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9. Sophora (槐花 huái huā)

Uses:

• Common in northern China, especially in Shanxi and Hebei.
• Fresh flowers mixed into pancakes or dumpling fillings.

Flavor: Mildly nutty, vegetal.
Health benefits: Believed to cool the blood and strengthen blood vessels.

Popular dish: Huáihuā bing (Sophora flower pancake).

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Tips for Cooking with Flowers

1. Use only edible varieties—avoid ornamental species treated with pesticides.
2. Soak and rinse fresh blossoms gently in salted water before use.
3. Use sparingly—floral notes can overpower other ingredients.
4. Drying intensifies flavor—dried buds (e.g., daylily, osmanthus) are common in off-season cooking.
5. Pair thoughtfully—floral flavors harmonize with light meats, tofu, glutinous rice, and tea.

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Regional Highlights

Region	Common Flower Ingredients	Signature Dish
Jiangsu	Chrysanthemum, lotus	Chrysanthemum tofu soup
Yunnan	Rose, jasmine	Rose pastries
Guangxi / Guangdong	Osmanthus, jasmine	Osmanthus jelly
Sichuan	Daylily, magnolia buds	Hot-and-sour daylily soup
Northern China	Sophora flowers	Flower pancakes

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