About flower cake
It is a small pan-fried cake stuffing the seasonal flowers that are edible（可食用的）like roses, especially cultivated in Yunnan. It’s similar with Hwajeon (花煎) in Korea. In April of each year, almost all the natives are standing in a long queue to buy the freshly baked flower cakes.
History
According to historical records, flower cake has already had a long history of more than 300 years. The florescence of edible flowers is very short, and only its petals are used for stuffing the flower cakes, which is one of the reasons why flower cakes are comparatively precious. As the rising reputation of flower cake, it momentarily became the royal dessert fully favored by Qian Long.
Stuffing（馅料）
Edible rose belongs to rosaceous plant（蔷薇科）, and it’s widely planted in most of regions, but the edible flower in Yunnan has the best taste. Yunnan invariably enjoys the reputation of “the kingdom of flowers”, so about 70% of plants all over the country are planted in Yunnan. Also, the warmth of Yunnan provides flowers suitable growing conditions. It is said that edible roses are required to be picked before 9 a.m. It is because that temperature begins to rise after that time, as a result the smell of flowers will evaporate, influencing the good taste.
Virtue
According to the analysis of nutrition experts on edible roses’ trace elements（微量元素）, edible roses contain more abundant nutritional elements than ordinary vegetables, so it has higher value on health.
“活血理气、平肝解毒，对噤口痢、乳痈、肿毒初起、肝胃气痛”
——<< Compendium of Materia Medica>>
Reflection
“Flower cake tastes very well. It is suggary and aromatic ,and sometimes sticky. You can feel the perfect combination of stuffing and flour with your tongue when eating a flower cake. If it is well roasted, the covering will taste crisp and soft.”
—a native from Yunnan
By 唐玉涵
