Dishes for chushu
Print Edition
Chushu (处暑), or the End of Heat, is the 14th solar term in the Chinese lunar calendar. This year it falls on August 22. Forecasting the approaching autumn in the wake the of summer heat, chushu is a day when people are recommended to maintain hydrated and to be wary of autumnal agitation.
When this health-preserving concept is applied to dining, food which is good for dissolving heat is recommended, such as cucumbers, green beans, balsam pears, pears, grapes, strawberries and celery. Drinks including tea, chrysanthemum tea and honeysuckle tea also help reduce heat and nourish the lungs.
As the range of temperatures between day and night widens and the moisture component drops during chushu, people tend to feel more relaxed and comfortable. As the weather turns drier, they are more likely to feel dryness in their mouth and nasal cavities, irritation on their skin and eyes, sleeplessness, coughing and constipation.
Traditional Chinese medicine suggests people especially care for their lungs, choosing foods such as pears, silvery fungi, artichokes, wolfberry, ginger, jujube, Chinese yams, and sticky rice, and do proper exercises and walking.
One such health-preserving dish is artichoke and lotus seed soup.
Soak the lotus seeds and the artichoke until they swell a little. Remove the pits from jujubes. Then braise all the ingredients in hot water till they are thoroughly cooked. Last, add some rock candy.
The soup helps with preserving lungs and calms our minds.
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