00:20
The narrator introduces Solanum Deflexicarpum (S. deflexicarpum), a tree that has just begun to bloom.
01:28
The narrator talks about the common broom flower and how it looks like a canary.
02:20
The narrator shows a tree of birchleaf pear flowers in full bloom with last year's fruits still hanging from the tree.
03:40
The narrator comments on the upcoming rain and the need to wait for the windmill palm buds to ripen before eating them.
04:15
The rain starts and the narrator's pot gets broken, needing to be tied up with wire.
05:19
The narrator boils S. deflexicarpum flowers and birchleaf pear flowers for 10 minutes, then soaks them overnight.
06:49
The narrator shows and offers birchleaf pear flower rice cakes.
07:00
The narrator prepares a dish with common broom flowers, scallion and ginger juice, tsaoko powder, and salt.
08:27
The narrator attempts to make marshmallows and struggles with the wrapping process.
09:08
The narrator makes meat buns with common broom
flowers.
09:27
The narrator serves hot meat buns with common broom flowers.
10:01
The narrator prepares crispy pork belly with broad beans and white flowers.
10:39
The narrator makes a fried egg pancake with common broom flowers using Dai-Style Sauce.
10:57
The narrator makes a salad with S. deflexicarpum and steamed egg with S. deflexicarpum.
11:29
The narrator stir-fries meat with windmill palm buds and pickled vegetables.
11:54
The narrator stir-fries birchleaf pear flowers with preserved soybeans.
12:11
The narrator serves broad bean and white flower soup and encourages everyone to save some for others.
14:00
The narrator interacts with family members and shares their thoughts on the food.
14:48
The narrator speaks directly to the audience, discussing the spring season in Yunnan and future videos.
15:55
The video concludes with the narrator expressing gratitude and asking viewers to subscribe to her channels and turn on notifications.
