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By Channel 8 Published: 09 Oct 2018 Audio: Chinese
Edible local flowers can add colours, aromas and flavours in their own tantalising ways. The exotic blue colouration of butterfly pea flower, for example, is the crown jewel of Peranakan cuisine, while the yellow champaka with its quiet fragrance deepens the elegance of tea and seductiveness of wine. And who can resist the torch ginger flower's delightful assaults on the taste buds and nostrils ? 花朵赏心悦目，吃进肚里有什么惊喜？本地可食用花有"色香味"三大代表。蝶豆花色蓝，在娘惹美食世界独领风骚。黄兰花幽香，入茶典雅，入酒妖冶。火炬姜花味道泼辣，呛香扑鼻！这些花香花味怎么迷倒新加坡的吃货？
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