Lillium brownii
Related to the last post are lily bulbs. All lily bulbs are edible, but I do not suggest you head down to your local garden centre for a few. Although they won’t do you any harm, most are somewhat bitter. Three varieties found in China, Lillium lancifolium, L. pumilum, and L. brownii,. lack the bitterness (not that the Chinese mind a bit of bitterness) and are widely used in stir fries and soups. In Guangxi, they are often served with Chinese celery as noted above.
Known locally as 百合 Mand: bǎi hé; Cant: baak3 hap), they are cleaned, separated into ‘petals’ and briefly cooked to release their flowery scent, slightly sweet flavour and crunchy texture. I like ’em.
They come fresh and dried, but I’ve only ever eaten the fresh variety, which are available in packs of four in many supermarkets. You find them in the chill cabinet where they have plastic wrapped meats and the like.
