Orange shrimp on roses from Shangri-La, roasted walnuts cooked with Thai orchids, a sashimi plate mixed with chrysanthemum petals. A chef from southwest China’s Yunnan Province turned bouquets of flowers into a banquet. /Photo from inews.qq.com

At the annual China International Travel Mart on Friday, Cheng Shenghe and his colleagues spent a full day cooking 18 hot and cold dishes for visitors, all made with flowers. /Photo from inews.qq.com

The team used 21 kinds of fresh-cut flowers, including roses, lilies, carnations, pomegranate flowers and chrysanthemums. /Photo from inews.qq.com

Yunnan supplies 80 percent of flowers sold in China and local people have long held the tradition of cooking food with flowers. /Photo from inews.qq.com