Solar Terms Wellness: The Beginning of Autumn

As the Beginning of Autumn (Liqiu) arrives around August 7 or 8, temperatures gradually begin to fall, bringing crisp air and clear skies. However, due to China's vast territory and varying latitudes and elevations, cool weather does not arrive everywhere at the same time. In many regions, the lingering summer heat—often referred to as the "Autumn Tiger"—persists well into the season, and truly cooler weather usually does not arrive until mid- to late September.

After enduring the intense summer heat, the body's energy reserves are often depleted. In northern China, people traditionally eat more nourishing foods after Liqiu to restore their strength, a custom known as tie qiubiao. In contrast, southern regions often continue to experience hot and humid weather after Liqiu. Overindulgence in rich, nourishing foods may place extra strain on the digestive system, leading to indigestion or even colds. Regardless of where you live, a wiser choice is to eat nutrient-rich, low-calorie vegetables such as bean sprouts, spinach, carrots, celery and lettuce.

This season also marks the harvest of taro. In Traditional Chinese Medicine (TCM), taro is believed to benefit the stomach, intestines, liver, and kidneys. Regular consumption in autumn is thought to strengthen the spleen and stomach, regulate the flow of qi, and help resolve phlegm. Rich in nutrients, taro also supports immunity and is particularly beneficial for those recovering from illness or physical weakness. It is also believed to help maintain skin elasticity, slow the signs of aging, and even promote dental health.

Recipe Spotlight: Taro Rice

Ingredients: 500g taro, rice, 50g dried shrimp (chopped), half a bowl of chopped scallions, minced ginger, cooking oil, salt (to taste), and 100g pork.

Method:

1.Peel and dice the taro. Rinse the rice and drain well. Marinate the pork with soy sauce, cornstarch, and chili sauce.

2.Heat oil in a wok and sauté the minced ginger until fragrant. Add the taro and salt, then stir-fry over high heat for about two minutes. Add the rice and continue stir-frying for another two minutes.

3.Transfer the stir-fried taro and rice to a pressure cooker or rice cooker and cook until done.

4.While the rice is cooking, stir-fry the marinated pork until cooked through. Add the dried shrimp and chopped scallions, stir-fry briefly, and set aside.

5.Once the rice is cooked, fluff it with a fork or rice paddle, mix in the pork mixture, and serve hot.