Seasonal Eats from Traditional Chinese Medicine

Seasonal Eats from Traditional Chinese Medicine

A329597981eb7c2191c4c0bedba994a59d38b2db?w=240&h=240&fit=crop
Regina Yunghans
Sep 22, 2010

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)

Created with Sketch.