These are the herbs Lingyi uses to make Bà wáng huā (霸王花) soup.
Clockwise from bottom center: Dried goji berries (枸杞 gǒu qǐ), dried tiger lily bulb (Bai He, 百 合), dried yam (淮山 huái shān), dried angelica root (当归 dāng guī), dried longan fruit (龙眼肉 lóng yǎn ròu), ginko nuts (白果 Bái guǒ), pearl barley (Yì mǐ, 薏米), and foxnuts ( 芡實qiàn shí).
Center: Bà wáng huā, also known as nightblooming cereus.
