Seasonal foods from rural Shanghai as autumn approaches: the lily bulb section
Display titles and publisher names are translated or transliterated by TCM Compass where needed. Original information is retained separately below.
- Publisher / author
- Shanghai Municipal Agriculture and Rural Affairs Commission; reprinted from Dongfang Chengxiang Bao (publication name transliterated)
- Source language
- Simplified Chinese
- Actually accessed
- 2026-11-04
- Published date
- 2025-09-12
- Material type
- Institutional food education
- Access status
- Actually accessed
- What this source cannot establish
- Government-hosted food reporting; only culinary texture observations used. Disease, alkaloid and therapeutic statements not adopted.
Supports: edible bulb texture differs by variety · steamed boiled and stir-fried food use
Original source information
Bibliographic wording is preserved below for checking against the original source.
- Original title
- 白露至，秋漸近，品味滬郊潤燥美食：百合段落
- Original publisher / author
- 上海市農業農村委員會轉載東方城鄉報
- Original source language code
- zh-Hans
- Original material type
- institutional food education
- Original supported topics
- edible bulb texture differs by variety · steamed boiled and stir-fried food use
- Original access status
- accessible
- Recorded access date
- 2026-11-04
- Recorded publication date
- 2025-09-12
- Original review notes
- Government-hosted food reporting; only culinary texture observations used. Disease, alkaloid and therapeutic statements not adopted.
How this reference is used here
These are our published explanations that cite this source. Each link opens the relevant section; this does not mean the publisher endorses the article.
Edible lily bulbs · Taste and texture
Edible bulb varieties do not taste alike: the Shanghai agriculture food report describes Lanzhou lily as crisp and sweet and Longya types as softer and starchy with some bitterness. Fresh and dried scales also need different cooking. These observations do not authenticate a plant.