30 grams of fresh lily bulbs, 50 grams of glutinous rice, and appropriate amount of rock sugar. Separate the lily bulbs into petals, wash them clean. Cook glutinous rice as usual. When the rice is nearly cooked, add the lily bulbs and continue cooking until the porridge is ready. Add rock sugar for flavoring. If fresh lily bulbs are unavailable, use 10 grams of dried lily bulbs instead, directly boiled with the rice. Take twice daily, warm, in the morning and evening.
Lily bulbs have long been used as a tonic food and medicinal herb. The *Shennong Bencao Jing* classifies them as a superior herb. Various herbal texts record their health benefits as: “nourishing earth,” “calming the mind,” “enhancing willpower,” “tonifying and strengthening,” and “promoting longevity without aging.” With a sweet and mild taste, lily bulbs can tonify the center, moisten the lungs, and calm the spirit.
<Anshen Zhumian Fang>