Street food in Chengdu. [more of my cousin’s vacation photography.]
HOW IT’S DONE — Dip the blossom in batter, fry (talk a little) and eat.
SHARING – Enjoying a snack of a fried blossom on a stem in Chengdu.
Flowers don’t seem to show up much in American cooking, except as a table decoration. However, there’s a world of foods featuring flowers — hibiscus or chrysanthemum teas, fried zucchini blossoms, saffron in all sorts of savories and sweets, candied violets* in pastries and rose petals and flavorings in a range of dishes. An interesting link about edible flowers: http://whatscookingamerica.net/EdibleFlowers/EdibleFlowersMain.htm
*Though some may remember Choward’s violet mints and scented gum.