Making a flower cake is definitely a test of the chef's mind, because putting flowers in the cake is a very fragrant thing. Flowers must reflect the gorgeous beauty of dishes and bring surprises to the taste. People who eat flowers eat not only fragrance, but also carefree and integrated with nature. This spring, among the flower menus provided by some restaurants in Beijing, Jiaanfa Restaurant in Raffles, Beijing Hotel is quite innovative. The chef carefully divides the participation of flowers into three levels: the first level is to use flowers as a visual adjustment tool. Most of these flowers are brightly colored and tasteless, which is the most suitable ornament in salads. For example, the beet root garden salad is made from four different flavors of beetroot through orange juice, orange juice and Madagascar vanilla pods. The addition of chrysanthemum, begonia and pansy not only weakens the earthy flavor of beetroot, but also brings the natural sweet and sour taste of flowers, adding a variety of fragrance types, which is fresh and refreshing. The second layer is flowery, not flowery. Although it changes the natural form of flowers, it can still be distinguished by careful examination. Most of these flowers have roots, chewy and tasty. Third floor, no flowers. Most of these flowers are used as spices, such as foie gras soaked in Spanish wine. When making, a variety of China spices are added, and the marble texture is clearly visible after curing for 14 hours. Coupled with the sauce made of Tahiti hibiscus flowers and sweet wine, the taste is delicate and smooth, and the color is bright and eye-catching, which makes people's appetite open.