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来昆明开启舌尖上的“花花世界”

花匠小妙招
2025-05-03 09:39

Strolling through the streets of Kunming, you are not only enchanted by the intoxicating fragrance of flowers but also drawn to the tempting feast they offer. Every blooming flower is a delicate gift from nature, bursting with beauty and flavor. Today, let's embark on a journey to discover Kunming's springtime floral delicacies and savor the unique flavors of these edible flowers!

走在昆明街头，不只有花香醉人，更有“花宴”诱人！每一朵盛开的花都是大自然最鲜美的馈赠。今天我们一起来看看，昆明春日里，都有哪些美味的花值得一品！

From Qi'echihezhinan 图源：企鹅吃喝指南

玫瑰花 Rose

Flower cake can be considered the "representative" of eating flowers in Kunming. With rose petals as the filling, and the crust is brushed with egg wash, giving it a crispy texture. After biting, you can see the rose petals, and the moist, soft filling is sweet, sticky and tender. Flower cake, along with rose jam and rose tea, are probably the most popular and approachable ways to enjoy edible flowers, as eating roses feels romantic just thinking about it.

鲜花饼可以说是昆明吃花的“课代表”，以玫瑰花瓣作为馅料，刷了蛋液的饼皮，酥酥的。咬开后，可以明显看到玫瑰花瓣，湿软的花馅甜糯绵软。鲜花饼跟玫瑰花酱、玫瑰花茶，应该是大部分人最容易接受的吃花方式，因为吃玫瑰花，想想都很浪漫。

金雀花 Scotch broom

In March and April, Kunming's vegetable markets are filled with small yellow flowers. This bright and lively yellow makes the scotch broom the most eye-catching in the market. The common way of eating scotch broom is to cook it with eggs but avoid fishy meats or pork. When seasoning, less salt is preferred, as the focus is on savoring the natural sweetness of the flowers. These small yellow flowers are not only visually appealing but also delicious. One bite at a time, they are fragrant without being greasy. As you chew, the sweet nectar of the scotch broom unfolds, leaving a fresh, sweet aftertaste that never gets tiresome.

三、四月份昆明的菜市场，摆满了黄色小花，这抹明亮活泼的黄，让金雀花在菜市场中最显眼。金雀花常见的吃法是与鸡蛋同烹，但忌鱼腥猪肉。调味上也是多盐不如少盐，重在品尝花的鲜甜。黄黄的小花耐看的同时还耐吃，一口一个，清香不油腻，在咀嚼时会尝到金雀花清甜的花汁，鲜甜回味，百吃不厌。

Scrambled eggs with scotch brooms. From RedNote 金雀花炒蛋。图源：小红书@栗子呀呀

海菜花 Ottelia acuminata

Ottelia acuminata, also known as the waterborne poplar flower (Note: "水性杨花" here is a rather vivid and colloquial translation in a figurative sense for the plant's growth characteristics in water). It has extremely high requirements for water quality and is often regarded as an "ecological indicator" of excellent water quality. Its delicate white flowers, tinged with yellow or orange at the base. It floats gracefully on the water, resembling twinkling stars that sway with the ripples, evoking the dreamlike beauty of a Monet painting. In addition to viewing, ottelia acuminata is a special ingredient in Kunming's vegetable markets. It tastes crisp and similar to kelp, and is rich in various nutrients. It is a low-calorie and fat-free natural green food. It can be cooked in soup, cold salad and stir-fried, and its smooth, tender, and refreshing taste makes it a favorite among locals.

海菜花又叫水性杨花，对水质要求极高，常被视为水质优良的“生态指示器”。它花朵洁白，基部带有一抹黄色或橙色，漂浮在水面上，宛如点点繁星，随波轻舞，让人仿佛置身于莫奈画中的梦幻花园。除了观赏，海菜花更是昆明菜市场里的特色食材。它口感清脆，味道近似海带，富含多种营养成分，是一种低热量、无脂肪的天然绿色食品。可煮汤、凉拌、清炒，口感滑嫩鲜爽，深受当地人喜爱。

Ottelia acuminata. Photo provided by the Publicity Department of the CPC Dali Prefecture Committee 海菜花。大理州委宣传部供图

Taro soup with Ottelia acuminata. Photo by Li Xi, Yunnan Yunnan Fabu 海菜芋头汤。图源云南发布李茜摄

棠梨花 Tangli flower

As a seasonal delicacy in spring, tangli flower not only wins people's love with its fresh taste and unique flavor, but also becomes a delicacy on the table because of its rich nutritional value and health benefits associated with traditional Chinese medicine. When tangli flowers blossom, their fragrance are overwhelming, but they taste quite bitter, so they needs to be washed and soaked with clear water for a long time before eating. Leek and tangli flowers stir-fry, stir-fried tangli flowers, cold tangli flowers and tangli flowers in sauce are quite delicious. Simply seasoning with salt brings out the fresh flavor, making the dish both tasty and aromatic.

作为春季特色美食，棠梨花不仅以其清新口感和独特风味赢得人们喜爱，更因其丰富的营养价值和中医养生功效，成为餐桌上的佳肴。棠梨花开花时香气袭人，但苦涩味有点重，需用清水冲洗浸泡多时才能吃。韭菜棠梨花、爆炒棠梨花、凉拌棠梨花和酱汁棠梨花都相当好吃。只用简单的盐调味，口感就非常好，味道鲜美，香气扑鼻。

Tangli flowers with shredded beef. 棠梨花拌牛肉丝

棕包花 Zongbao flower

The bud of palm tree, known as zongbao flower, is rich in nutrients. It not only helps reduce inflammation and internal heat but also aids in lowering blood pressure. There are various ways to consume it. Fresh palm flower buds are sliced and paired with mustard and soy sauce, offering a crispy and sweet taste with a unique flavor. It can also be chopped and stir-fried with meat, shredded carrots and pickled vegetables, resulting in a dish with vibrant color and a rich, savory taste. It can also be used to make soup by adding pickled vegetables and white tofu. It has a sour and bitter taste and a sweet aftertaste, which helps relieve external heat and dispel cold. It can also be stewed with Hehua fish and bee pupae, creating a rich, flavorful broth.

棕包花，就是棕榈树的花苞。它营养丰富，既能消炎清火，又能降血压。其食用方式多种多样，新鲜棕包头切片后，搭配芥末和酱油，口感脆甜，别具风味；也可切碎后炒肉，搭配胡萝卜丝和腊腌菜，色泽鲜艳，味道醇香。也能煮汤，加入腌菜和白豆腐，酸苦回甜，有解表驱寒的效果；与稻花鱼、蜂蛹一同炖煮，汤汁浓郁鲜美。

芭蕉花 Plantain flower

Plantain flower is a unique Dai dish on tables in Yunnan, and stir-fried meat with plantain flowers being a typical home-cooked dish. Plantain flowers have a naturally bitter taste that needs to be removed through processes such as kneading and blanching. Although their selling appearances may not be as good as the previous ones, they are a rare delicacy. In addition to stir-fried meat with plantain flowers, crispy plantain flowers, fried egg with plantain flowers and braised plantain flowers are also some of the Yunnan style dishes that must be tried.

芭蕉花是云南餐桌上特有的傣家风味，大部分家常菜的做法是芭蕉花炒肉。芭蕉花本身有苦涩味，需要经过人工揉搓、水焯等工序去除涩味，卖相不及前面几种，却是难得的美味。除芭蕉花炒肉外，香酥芭蕉花、芭蕉花煎蛋、包烧芭蕉花也是云南风味菜品中不得不点的几样。

石榴花 Pomegranate flower

You may have eaten pomegranates, but you might not have tried pomegranate flowers. Pomegranate flowers are not only beautiful but also delicious. Removing the stamens and petals, leaving only the sepals, and stir-frying them with bacon are the most suitable. They have a crisp, tender texture and are especially appetizing with rice. Additionally, pomegranate sepals are believed to help clear heat, detoxify, and moisten the lungs.

你吃过石榴，但是你未必吃过石榴花。石榴花不仅好看还好吃，去掉花蕊花瓣只吃花萼，搭配腊肉一起爆炒最合适。口感爽脆嫩滑，特别下饭，它还具有清热解毒润肺的功效。

In addition to the edible flowers mentioned above, Kunming offers an array of floral delicacies, including kapok flowers, taro flowers, rapeseed flowers, jasmine flowers, pumpkin flowers. Skillfully prepared by locals, these flowers are transformed into dishes with distinctive flavors. Although their blossoms are fleeting, people in Kunming have found a way to weave nature's gifts into their daily cuisine, bringing a touch of elegance to everyday life amid its warmth and bustle.

除了以上提到的鲜花食材，在昆明，你还可以找到木棉花、芋头花、油菜花、茉莉花、南瓜花等各式花朵，经过当地人的巧手烹制，焕发出独特的风味。尽管这些花朵的绽放稍纵即逝，但人们却将自然的馈赠巧妙地融入日常饮食，使平凡的生活在烟火气中透出一份雅致。

Rapeseed flowers. 油菜花

Pumpkin flowers. 南瓜花

Kapok flowers. 木棉花（也叫攀枝花）

Whether it's the sweetness of golden scrambled eggs with scotch broom, the crispness of deep-fried pumpkin flowers, or the silky smoothness of ottelia acuminata soup, every bite is a journey into nature's wonders, and every meal feels like an intimate dialogue with the wilderness. From tradition to innovation, these fresh edible flowers not only carry the local stories of Kunming but also leave a momentary beauty and endless aftertaste on the tongue.

无论是金雀花煎蛋的香甜、南瓜花油炸的酥脆，还是海菜花煮汤的滑嫩，每一口都仿佛是对自然奥秘的探寻，每一餐都如同与山野的亲密对话。从传统到创新，这些鲜花食材不仅承载着昆明的风土故事，更在舌尖上留下了瞬间的美好与无尽的回味。