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Flower, beautifully cooked and eaten
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Wu Yan
BAWANG Farm Restaurant, located in central Shenzhen, presents dozens of flower dishes, such as slices of fish meat braised with chrysanthemum, softly fried fresh flower, duck's lower jaw cooked with rose and fresh flower cake.
"The guests were greatly surprised when they first heard that flowers are edible," said Wang Gang, the general manager of the farm.
According to Wang, eating flowers became popular in the west many years ago and later hit Japan. It was only two years ago that the restaurant put the varieties of flower food on its menu.
Though eating flower may sound new to many people, it can be dated back hundreds of years ago when, however, only a few most important people were entitled to savor flowers. One of them was the Dowager Cixi who was the de facto ruler of China during late 19th century.
Chrysanthemum hot pot, the dowager's favourite, can be found in the Complete Record of Chinese Banquet Dishes. It is said that the dowager was quite meticulous about this course. Chicken soup was first poured into a small pot to be boiled. Then slices of pork and fish meat would follow. Five minutes later, a handful of fresh, wild chrysanthemum was put into the pot. Another five minutes later, when the pot cover was taken aside, a strong fragrance of chrysanthemum greeted the dowager. When she tasted the soup, it is said she was extremely delighted.
The eatable flowers, according to the restaurant brochure, are in more than a dozen species, such as chrysanthemum, lily, rose and birch leaf pear flower. And different seasons provide different flowers. The brochure also says that most flowers the restaurant provides are from Yannan Province in southwestern China, where on the Yungui Plateau the Mother Nature is well preserved and there is less pollution.
What's the good of eating flower? Chinese medicine has long known that flowers are of high medical value. Lily, for example, is said to be good for one's complexion while having rich vitamins and protein. Chrysanthemum, rich in micronutrients, is called Flower of Longevity and allegedly can help reduce blood pressure and blood fat and soften blood vessels so as to increase one's immunity.
The dowager was well known for her good complexion in her seniority. Who knows whether it had something to do with her love of eating flowers?
Before being cooked, flowers usually undergo a special treatment to have their bitter and astringent tastes eliminated. Chrysanthemum is the mostly used flower in cuisine. Lily, with its petals, is usually fried. Rose, despite its fame as lovers' gift, tastes heavily bitter and astringent though. So it is more commonly used to decorate dishes.
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