The history of Hanami skewered dango can be traced back to the Edo period in Japan, when they were initially served as portable snacks during the spring cherry blossom viewing event. In Japanese, "Hanami" means to enjoy flowers. To better align with this theme, on the basis of tradition, we used rice flour and glutinous rice flour as the main ingredients, and supplemented them with natural pigments such as cochininsect powder, mugwort, and spinach powder. We project the colors of spring cherry blossoms onto the Hanami skewered dango, making this dessert not only delicious but also visually like a work of art, full of the breath and romantic atmosphere of spring. Let customers feel the vitality of spring and the freshness of nature throughout the four seasons. Modern diners have an increasingly strong demand for diversity and personalization. Hanami skewered dango are very suitable for customers to modify and innovate according to their own tastes. At the same time, the characteristics of Hanami skewered dango, such as their sweet and refreshing taste and soft and glutinous texture, also lay the foundation for them not to overshadow the main feature. The feature of being easy to modify and innovate not only enriches the taste of the Hanami skewered dango but also provides diners with more choices.