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Why do the Chinese harvest cactus flowers?
Did you know that people in China harvest cactus flowers for food? It might sound unusual, but it's actually a unique delicacy that's also highly nutritious! The cactus species used is called Echinopsis Calochlora—it has small, round stems with few spines and is known for its strikingly large, fragrant white flowers. Each flower blooms for only half a day, with a single plant capable of producing 5–6 blossoms simultaneously, so farmers must harvest early in the morning to preserve their freshness and distinctive flavor. Removing the flowers isn't just for culinary use; it also conserves nutrients for the parent plant, promoting further blooming. These cactus flowers are often used in soups, fried with eggs, or grilled, offering a refreshing taste slightly reminiscent of bitter melon and making them very popular. Not only the flowers but also the stems are utilized in various rustic dishes. Originating from dry, arid areas, the cactus has become an intriguing new flavor in Chinese cuisine.

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