Pingyang Roses

Pingyang Roses

　　Roses are native to China and are a type of clustered, deciduous shrub belonging to the genus Rosa in the Rosaceae family. Roses are valued for their culinary, medicinal, and ornamental uses and have been beloved by people for thousands of years.

　　 The use of roses as food is recorded in the "Food Materia Medica": “Roses primarily benefit the lungs and spleen, nourish the liver and gallbladder, and dispel malevolent qi. When consumed, they are fragrant, sweet, and delicious, refreshing the spirit.” Roses are rich in vitamin C, glucose, xylose, sucrose, citric acid, and malic acid, giving them a delightful flavor.

　　 Brewing roses into tea yields a pure, mild infusion with a naturally delicate taste. Once steeped, it releases a sweet and fragrant aroma that aids metabolism and helps maintain a pleasant mood. It is commonly used as a substitute for stimulating beverages and can also be blended with various floral teas. A typical preparation involves using 3 to 4 grams of dried rosebuds, adding 300 milliliters of boiling water, and steeping for 3 to 5 minutes. Honey or rock sugar can be added to taste. Rose tea is also used to make elegant rose milk tea, and many modern white-collar women consider drinking rose tea a fashionable choice.

　　 Rose jam made from roses is used as a filling in various pastries such as rose glutinous rice balls, rose-scented cakes, and rose mooncakes, all of which are highly popular among the Chinese people. Pingyang’s famous snack, “Pear Balls,” is sweet and delicious, with rose jam — known for its strong floral fragrance — serving as one of its key ingredients, ensuring long-lasting aroma. Rose wine is a traditional product, and the phrase “When roses bloom, the fragrance fills the air, marking the season when every household’s wine ripens” describes the mellow and sweet qualities of rose wine.