Bulbs of Lilium hirsutum contain starch, which can be used for food, wine or medicine. But also has the effects of moistening lung, relieving cough, clearing heart fire and calming nerves. Modern medical research has proved that it is a plant with high edible and medicinal value.

In the forest area, delicacies mainly include:

Lily: 300 grams of fresh lily (lily bulb). Fat and lean (1: 3) pork 1 50g, chicken oil, dried shrimps 20g each, thin cloud legs, mushrooms and bamboo shoots 30g each, cabbage heart12g, eggs10g, and soup 350g. The seasoning includes refined salt 12g, monosodium glutamate 5g, sesame oil 3g, pepper 3g, ginger 10g, dried broad bean powder 20g, broad bean gouache 30g and yellow wine 8g. The dishes made are tender and original.

Fried lily with pigeon breast: 300 grams of fresh lily. Young pigeon breast 150g, red bell pepper egg white 1 slice, peanut oil 500g (actual consumption is about 60g) and soup 50g. 9 grams of yellow rice wine and refined salt, 3 grams of monosodium glutamate, 2 grams of pepper, 6 grams of ginger, 5 grams of sesame oil and 25 grams of broad bean gouache. The dishes are delicious, tender and colorful.

Stir-fried lily with celery: fresh lily 350g, red bell pepper 1, peanut oil 500g (actual dosage is about 30g). 6 grams of crude salt, 2 grams of monosodium glutamate, pepper and sugar 1 g, broad bean gouache 10 g, 3 grams of sesame oil and 50 grams of soup. The cooked food is delicious, crisp, light and refreshing.