1. Nutrition of lilies: Lily contains 21.29% protein, 12.43% fat, 11.47% reducing sugar, 1.61% starch, calcium, phosphorus, iron, and 1.443 mg of vitamin B per 100 grams. In addition to 21.2 mg of vitamin C and other nutrients, it also contains some special nutrients, such as colchicine and other alkaloids. These ingredients act comprehensively on the human body and not only have good nutritional and nourishing effects, but also have certain preventive and therapeutic effects on various seasonal diseases caused by the dry climate in autumn. According to traditional Chinese medicine, fresh lily has the effects of nourishing the heart and calming the nerves, moistening the lungs and relieving coughs, and is very beneficial to people who are weak after illness.

2. It can be used in combination with honey: 60 grams each of lily and rock sugar, and 15 grams of coltsfoot. After washing the lilies, tear them apart one by one, put them into an earthen pot together with the coltsfoot flowers, and add an appropriate amount of water. Simmer over low heat. When it is almost cooked, add rock sugar and simmer until the lilies are cooked. This dish has the effects of moistening dryness, clearing fire, clearing the heart and nourishing the lungs, and is suitable for symptoms such as dry cough, upset, and thirst.