In southwest China, young people are embracing traditional practices to reconnect with nature, as seen in the growing popularity of sound healing in limestone caves and the culinary use of edible flowers. These cultural revivals are taking place in regions known for their unique natural landscapes and biodiversity, including Guangxi Zhuang autonomous region and Yunnan province.
In Guilin, Guangxi, sound healing practitioner Xiong Liying conducts sessions inside limestone caves, employing singing bowls to create resonant tones that harmonize with the natural sounds of dripping water and rustling leaves. The caves, characterized by their extensive karst formations, have long been admired for their visual appeal. Now, they are being rediscovered as spaces for auditory and meditative experiences. Visitors such as Chen Shiyu, a resident of Shanghai, describe the practice as a way to find calm amid the fast pace of urban life, noting that the sounds help slow breathing and foster a sense of inner peace.
Similar explorations of sound and space occur in Guiyang, Guizhou province, where musician Liu Junliang stages live concerts inside limestone caves. By integrating the acoustic properties of the caves with musical performances—such as the works of Japanese composer Takashi Kako—Liu aims to create immersive atmospheric experiences that differ from conventional concert venues. The natural echoes produced by the caves enhance the music, offering audiences a way to engage with these ancient underground environments, shaped over millions of years by water erosion.
Meanwhile, in Yunnan province, culinary traditions involving edible flowers offer another avenue through which young people and communities connect with their environment. At the Daguan Zhuang farmers’ market in Kunming, edible flowers are sold alongside vegetables and other local produce, drawing both locals and tourists. For many residents, such as Kunming native Chen Yafu, the use of flowers in cooking is deeply ingrained, tied to seasonal cycles and regional biodiversity. Varieties like Chinese pea shrub flowers, jasmine, and chrysanthemums mark different times of the year and have long been incorporated into local dishes.
The tradition of using edible flowers in Yunnan cuisine reflects the province’s rich cultural and ecological diversity. Yang Chunhe, director of tourism management at Yunnan Agricultural University’s College of Humanities and Social Sciences, highlights that knowledge about which plants are safe and how to prepare them has been transmitted orally through generations. This practice represents a close relationship with the land and its resources, though it faces challenges as oral traditions risk being lost without documentation.
Among the many edible flowers used in the region—estimated at nearly 150 varieties—roses have emerged as a particularly notable ingredient. Rose-filled pastries like xinhua bing have historical roots dating back to the mid-19th century and were traditionally seasonal treats available in spring. Advances in freezing and storage technology have extended the availability of preserved rose petals, enabling these pastries to become year-round specialties across Yunnan.
Both sound healing and flower-based cuisine illustrate a broader trend among young people in China to engage with tradition and nature in new ways, blending ancient practices with contemporary life and fostering a deeper connection to their cultural and natural heritage.