By TONG CHANGYOU
IT has been a tradition for Beijingers to grow, appreciate, and even eat flowers since ancient times. Various flowers blossom throughout the entire year from early spring and late summer to fresh autumn and midwinter. The best time to savor flowers is in March, when willows turn green and flowers blossom in different colors.
Beijingers prefer eating seasonal food, which is a tradition that has been passed down from generation to generation. It was recorded in Yanjing Suishiji, a book about local folklore and customs in Beijing during the Qing Dynasty (1644-1911), that in April, rose flower cakes and Chinese wisteria flower cakes were the seasonal homemade delicacies.