Chinese Version2028-05-14，

This year, many flowers are blooming in the orchard in Xincun, a suburb of Changping, Beijing: roses, peonies, hibiscus, bougainvillea, dahlias, and begonias…

The orchard with hundreds of flowers in full bloom has become a veritable flower garden.

As a flower maniac, I took many photos of pretty and gorgeous flowers here, Ying, my uncle Yongyuan’s wife, changed her WeChat profile picture to a blooming big red rose, so beautiful!

Watching the bees buzz around a purple rose, I said, “This rose must be very sweet.”

Ying smelled it and said, “It smells so good! We can use it to make rose candy.”

I answered: “In the past, my nanny Yeyi used sugar to pickle rose petals. The pickled rose candy smelled very good and it was delicious when eaten in glutinous rice balls!”

Ying said, “We can collect this type of rose petals to make rose candy too.”

The next day, I saw my uncle Yongyuan collecting all the petals of the bloomed roses that Ying and I talked about to make rose candy yesterday. I asked happily: “Are you collecting them to make rose candy?”

My uncle replied: “Rose candy? Nonsense. I am making rose wine!”

I immediately felt that I had met a liquor lover who was better than me, as I was just a flower lover.

There are many roses in California. I had used sugar to pickle rose petals to make glutinous rice balls in the past, a thing I watched and learnt from my nanny Yeyi when I was little. I enjoyed using various fruits to wine for many years; but I only started to make osmanthus wine last year after I learned it from my uncle Yongjia in Nongtuan Mountain, Zigong.

Today, my uncle Yongyuan’s words made me feel that all the uncles on my mother’s side are true liquor lovers. I told myself that I will definitely make some rose wine after coming back home.