Peony lily root

Peel off the outer scales from the lily bulb and use the clean inner part. Cut off the tip of each outer scale one by one to form peony petals. It is best to cut at a 45-degree angle with the blade and rotate while cutting. Finally, cut off the center part

Rinse off any sand or dirt under running water, then place in hot water with plenty of vinegar and cook gently over low heat

Cook for about 10 minutes, until the rice is firm enough that you can insert a bamboo skewer all the way in. Remove from the heat and place in ice water to cool, then turn over and drain on a colander

Put sugar and water in a 1:1 ratio into a pot and bring to a boil, then add drained lily roots and cook with a cellophane lid

After cooking for about 5 minutes, remove from heat and place the pot in ice water to cool. Cooling the rice while it is submerged in the honey will help the flavor penetrate more easily

Drain the water and serve in a serving dish