Instructions: Put the tiger lilies in a bowl with hot water to cover, and set a plate over the bowl to prevent the steam from escaping. Let stand until the lilies rehydrate and soften, about 20 minutes. Squeeze the lilies between the palms of your hands to get rid of the excess water. With a paring knife, remove any hard stems and tie each lily in a knot.

Pour the pork or chicken stock into a pot and bring it to a gentle boil over medium heat. Reduce the heat to medium-low, add the winter melon and shredded pork or chicken, and season to taste with salt and pepper. Simmer partially covered, until the melon is cooked, about 15 to 20 minutes.

Serve hot in communal bowl or individual soup bowls - garnish with fresh cilantro leaves and scallion.

This recipe yields 4 to 6 servings.

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