According to traditional Chinese medicine, there are specific foods and flavors to turn to in each season to balance the changing weather. This is about what's in-season locally, but also about reacting to the seasonal pulses: taut in spring, full in summer, floating in autumn, and sunken in winter:Here's what's advised by traditional Chinese medicine for each season:
Autumn - Cool & sour foods: sesame, honey, dairy products, pineapple, pear, loquat fruit, sugar cane, lily, banana and white fungus
Winter - Cold & bitter foods: mutton, goose, duck, Chinese yam, glutinous rice, dates, eggs, longan flesh, black fungus, leek and nuts
Spring - Warm & sweet foods: spinach, celery, onion, lettuce, mustard leaf, Chinese yam, wheat, dates, peanuts, onions, cilantro, bamboo shoot and mushrooms
Summer - Hot & pungent foods: bitter gourd, watermelon, peach, strawberry, tomato, mung bean, cucumber, wax gourd, pumpkin, ginger, lotus root, lotus seed, job's tears, and Chinese yam
Read more at Shen Nong.
Related: Four Great Chinese Cookbooks
(Image: Emily Ho)