In this spring season, walking in the depths of the flowery sea on the banks of Taihu Lake and Wuxi Kowloon Bay, the breeze bursts with flowers, the fingers lick the dew on the delicate petals, and the ears are the birds singing. The audio-visual scent, the five senses are full of four, oh, still bad taste, how can you wrap this colorful purple in the belly? Of course, if you eat raw petals, forget it. , I saw a white walled building in the depths of Huayin, inside is the Kowloon Bay Flower Theme Hotel, there is a flower garden restaurant in the hotel, calling for companions to go, deep in the sea of flowers, Take flowers as the medium, and drink with this brilliant spring, not too fast! There are no tin dishes, Sichuan cuisine and a little western food on the menu. On the side of the 800-mile Taihu Lake, among the two thousand acres of flowers, it is natural to taste the local specialties. Sure enough, I found the food, the rose broccoli and the azalea sponge cake on the menu. Qingtuan is the homesickness of the spring and winter of Jiangsu and Zhejiang. Whenever the Qingming Festival, the countryside side is the wormwood that can be seen everywhere, and the best destination of each green wormwood is as described by Yuan Mei in the "Garden Food List": the grass is juice, and Powder for the group, the color is like jasper. In the eyes of the older generation of Jiangnan people, the green and soft skin, the light but long grassy aroma, the first thing to do is to "taste the spring."