花卉一直困其观赏价值而受世人青睐,而其独特的食用价值,却少为人知。其实,花馔在我国已由来已久。花馔始于唐宋,盛于明清,延续至今,皆因其取材方便,价格低廉和食用简便而广为群众所喜爱。比如,在我国很多地方的菜系中就有如桂花丸子、茉莉凤脯、菊花鲈鱼、荷叶粉蒸肉等特色菜肴。四川蓉城还有以鸡冠花为原料的一系列“鸡冠花宴”。别有一番风味。其菜肴有鸡冠花炒肉片、麻辣鸡冠花、 Flowers have been trapped in its ornamental value and favored by the world, and its unique food value, but little known. In fact, flowers in our country has a long history. Flower dishes began in the Tang and Song Dynasties, flourished in the Ming and Qing Dynasties, continues today, all because of its convenient materials, low prices and easy to eat and widely loved by the masses. For example, in many parts of our cuisine, there are such specialties as sweet-scented osmanthus meatballs, jasmine preserved fruit, chrysanthemum perch, and lotus leaf steamed meat. Chengdu, Sichuan Rongcheng there are a series of “cockscomb feast.” Do not have a flavor. The dishes are cockscomb pork, spicy cockscomb,