In gastronomy, Ginkgo biloba seeds, known as "bái guǒ" in Chinese cuisine, are used in soups, desserts, and festive dishes. They must be cooked before consumption, as raw seeds can be toxic. In Japan, ginkgo nuts are roasted and served as a delicacy during special occasions, such as tea ceremonies. One fascinating fact about this tree is its remarkable resilience: some Ginkgo biloba trees in Hiroshima survived the atomic bomb explosion in 1945 and continue to thrive today.