(Originally published in August 2020, updated in June 2025)

Traditional Chinese Medicine stands by the practice of eating with the seasons. As the Chinese saying 不時不食 goes (pronounced “bud si bud sik” in Cantonese), foods that are not in season should not be eaten.

Eating foods that are in season have multiple benefits. Fruits and vegetables will taste better, grocery shopping will cost less, and the environment will fare better. Traditional Chinese medicine has its own arguments for eating with the seasons as well. Ancient Chinese medical practitioners found out that our dietary requirements change with the seasons, as our bodies have varying needs depending on the weather and climate.

With summer being hot in most countries, Chinese medical wisdom dictates that our diets should contain more fruits and vegetables at this time to cool our body down and provide enough fluids. If you’re wondering what to eat in summer according to traditional Chinese medicine, here are ten foods to get you started.

1. Cooling teas

Though technically a drink and not a food, cooling teas such as green tea or white tea help to cool your body down by warding off summer heat and detoxifying the body. Considered yin in nature, green tea also helps in alleviating summer ailments such as irritability. Visit our sister company, Pekoe&Petals, to buy some amazing tea for brewing at home. The tea professionals there can recommend different teas for different seasons.

Herbal tea, a drink popular in Southern China and Hong Kong, also helps to cool your body down in summer. The Chinese name for herbal tea 涼茶 (pronounced “leung cha” in Cantonese) literally means cool tea, so it’s pretty self explanatory what it does! Made by brewing herbs, plants, and fruits in water, herbal tea is traditionally served in rice bowls at stores, but can also be found bottled for customers to drink on the go.

2. Sugarcane juice

Another drink that will keep your body cool this summer is sugarcane juice. Deliciously sweet and refreshing with a slightly grassy aftertaste, sugarcane juice is adored by kids and adults alike in Hong Kong. Stalks of sugarcane are fed into an extractor, which presses the sugarcane between two steel rollers to extract the green nectar. The juice is then served in glasses for customers to drink on the spot, or bottled for later consumption. According to traditional Chinese medicine, sugarcane juice is considered yin and helps remove excessive heat and humidity in the body. Research has also shown that sugarcane juice is rich in antioxidants, iron, magnesium and electrolytes. If you’re wondering what to drink in summer, this is it!

Want to try sugarcane juice yourself? Join our Central & Sheung Wan Foodie Tour, where we’ll take you to a decades-old, family-run sugarcane juice store in Hong Kong!

3. Watermelon

A list of what to eat in summer wouldn’t be complete without the most summery fruit of all– watermelon. The sweltering heat and stifling humidity of summer disturbs the balance of fluids and electrolytes in the body. Watermelon helps your body restore this balance with its nourishing and cooling effects. It has even been said to have calming effects, easing frustration, restlessness and worry!

The red flesh of the fruit is what we’re used to eating, but the white part of the rind actually contains the most potent properties. A mild diuretic, the white part promotes urination– an effective strategy to clear that summer heat from your body.

Few people know this, but even the seeds can be used as medicine. Boil dried watermelon seeds in water to make a tea that promotes urination and lowers high blood pressure. Using all parts of a watermelon is a fantastic way to get started on your zero waste journey for sure!

4. Cucumber

Cucumbers are at their best during their peak season, which spans the summer months of May through August. Besides tasting their best in summer, another reason to eat cucumbers over these months is that they clear summer heat and eliminate toxins according to traditional Chinese medicine. Being 95% water, eating cucumbers also replenishes our bodies with the water we’ve lost in the dehydrating heat of summer.

5. Bitter melon

You might be noticing a pattern– melons make up a large share of what to eat in summer. This is because melons come into peak season in the summer. The third melon on our list is bitter melon, also known as bitter gourd or goya. Its unique bitterness makes it quite a polarizing vegetable– you either love it or hate it. The bitterness comes from a substance called momordicin, which promotes appetite while protecting the lining of our stomach and intestines. Viewed as a cooling food in traditional Chinese medicine, bitter melons help to expel summer heat, reduce inflammation, and sharpen vision. They are also rich in vitamin C, iron, and fiber.

There are two ways to reduce the bitterness of bitter melon. One way is to rub slices of the melon with salt and let them sit for 20 minutes, which draws out its bitter juices. You can then get rid of the excess salt by rinsing and draining the slices. Another way is to parboil the bitter melon by dropping pieces or slices of it into a pot of boiling water for 5 minutes, then rinsing them in cold water to prevent them from getting too soft.

6. Winter melon

The last melon on our list, winter melon is actually commonly eaten in summer despite its name. This massive melon can grow up to 15 inches in diameter and weigh over 30 pounds! Since it is so big, it is usually sold in slices at markets in Hong Kong. Winter melon is rarely eaten raw, and often used in nourishing soups. When cooked, it becomes soft and translucent, with a mild, refreshing flavor. The cooling nature of winter melon makes it a soothing remedy for the summer heat from a Chinese medical perspective.

Read more about winter melons and how they’re served at restaurants in our blog!

7. Mung beans

If you’re wondering what else to eat in summer, mung beans are a great choice. These tiny green-colored beans are small but mighty, packing a ton of benefits ranging from cooling and detoxifying the body to relieving rashes. While not a common ingredient in western cuisines, mung beans are often found in Chinese foods, from zong zi– sticky rice dumplings eaten on Tuen Ng Festival, to mung bean sweet soup– an old-school Cantonese dessert. You can grow your own bean sprouts from them with only a damp towel and a container, or add them to stews or curries like you would with other beans.

8. Job’s Tears

Also known as Chinese pearl barley and coix seed, Job’s Tears is a nutty, earthy, slightly chewy grain commonly used in soups and drinks in many Asian countries. In traditional Chinese medicine, Job’s Tears is thought to have cooling and diuretic properties, helping to reduce inflammation and heat in the body, which often accumulates over the summer.

Job’s Tears tends to be hard to come by in western countries, but Bon Appétit magazine has reported that Job’s Tears are actually picking up steam across the United States lately, with a few discerning cooks adding these seemingly-obscure grains to their menus.

9. Lotus root

Depending on how it is prepared, lotus root can offer different health benefits. When eaten raw, such as in salads or pressed into juice, lotus root is considered cooling and helps to get rid of excess heat in the body. When cooked, the root becomes warm in nature, and strengthens the spleen and the stomach. This is especially helpful since people tend to eat lots of icy food in the summer, which can weaken the spleen and the stomach.

10. Tomato

Rounding off our list of what to eat in summer is the mighty tomato. Chock-full of antioxidants, vitamin C and potassium, this miracle fruit is also highly regarded in traditional Chinese medicine. Tomatoes are considered cooling in nature, helping to repel summer heat in the body, while aiding digestion and detoxification. What’s more is that tomatoes are at their peak in summer, meaning that you will be getting the most flavor and nutrition out of them.

Have more ideas on what to eat in summer? Let us know by leaving a comment below!

Featured image by kian2018 from Pixabay.

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Moreover, TCM puts forth that the liver and gallbladder are the organs of the season, meaning that foods eaten in spring should also support the two, besides addressing dampness. So what foods should you be eating this season? To make it easier for you, we’ve put together a list of foods to eat in spring according to Traditional Chinese Medicine.

1. Spring bamboo shoots (春筍)

Spring bamboo shoots are one of the best foods to eat in spring thanks to their liver and gallbladder-strengthening abilities. They are also at their peak during spring, as their name might suggest. As bamboo shoots contain the toxin hydrogen cyanide, they are best eaten fully cooked as cooking helps to get rid of the toxins.

Why did we specify “spring” bamboo shoots, you may ask. It’s because there are two main kinds of bamboo shoots– spring bamboo shoots and winter bamboo shoots. The former is beige with slightly greenish tips and is more tender in texture,  while the latter is more brownish in color and more nutritious. In true TCM fashion of eating with the seasons, spring bamboo shoots are the best choice for spring.

2. Asparagus (蘆筍)

Asparagus has long been used as a medicinal plant. It is a fantastic choice for spring as it helps the liver clear our bodies of toxins. According to traditional Chinese medicine, this delicious vegetable also soothes our lungs, prevents coughing, and promotes healthy urination. As spring is asparagus season, you’ll also find that asparagus is sweeter and more tender during this time of the year!

3. Chinese yam (淮山)

Known as 淮山 or 山藥 (pronounced waai saan and saan yurk respectively) in Chinese, Chinese yam is one of the most effective foods when it comes to expelling dampness from the body, making it one of the best foods to eat in spring. When cooked, it has a soft, floury texture that resembles potatoes. Aside from helping to get rid of dampness in our bodies, Chinese yam also strengthens the spleen, lungs, and kidneys. What’s more– modern studies have found that it can help to hydrate skin, regulate blood sugar and boost the immune system. This spring, consider adding some Chinese yam to your soups and stews for a health boost!

4. Lion’s mane mushrooms (猴頭菇)

It may seem counterintuitive to eat mushrooms in spring– after all, mushrooms are grown in dark, damp environments. Surely they won’t help with ridding our bodies of all that extra dampness! On the contrary, lion’s mane mushrooms actually help to expel dampness while strengthening our spleen and stomach. Modern research has even found that lion’s mane mushrooms contribute towards boosting immune systems and fighting cancer. Allow yourself these benefits by adding some lion’s mane mushrooms to your next chicken soup, or combine them with Chinese yam for an extra-nourishing broth!

5. Garlic chives (韭菜)

With a flavor so garlicky that they can repel vampires, garlic chives can be quite a polarizing vegetable – you either love it or hate it. We personally love them for their strong taste and aroma, and for their many health benefits. According to traditional Chinese medicine, garlic chives nourish the liver and strengthen the stomach. They are also in season during spring, so they taste best at this time of the year. In fact, a Chinese saying referring to garlic chives goes like this, “Eat in the spring and it’s aromatic, eat in the summer and it smells” (春食則香，夏食則臭). Just goes to show exactly how important it is to eat with the seasons!

Wondering how to cook garlic chives? Garlic chives are delicious chopped finely and mixed with minced pork for dumplings, or stir fried with scrambled eggs. Besides Chinese dumplings and stir fries, you’ll also find them in Korean dishes such as kimchi.

6. Shepherd’s purse (薺菜)

A folk remedy traditionally used to stop bleeding, shepherd’s purse is great for spring as it strengthens the liver while clearing excessive heat in the organ. This herb also brightens the eyes (improving eyesight in TCM lingo) and acts as a diuretic by promoting urination. The leaves, which taste similar to mustard greens, are often used in dumplings in Chinese cuisine.

7. Spinach (菠菜)

If shepherd’s purse sounds a little difficult to come by, you might be glad to know that spinach is also one of the best foods to eat in spring. This leafy green is considered a “bitter” food in traditional Chinese medicine, meaning that it can strengthen the liver and the spleen, both of which are essential for spring. It’s best to cook your spinach before eating though, as raw foods like salads could add to your body’s internal dampness in this already-damp season.

8. Ricebean (赤小豆)

They might look a lot like adzuki beans, but they’re not the same. Ricebeans are smaller than adzuki beans, taste different, and serve a different purpose. These tiny red-colored beans help to expel dampness from our bodies, making them a great food to eat in spring. As they’re relatively cooling in nature, ricebeans also help to clear and calm the mind. What’s more, they promote urination, acting as a diuretic. You can add ricebeans to soups, porridges, or even toss them in a warm salad.

9. Job’s tears (薏米)

Also known as coix seed and Chinese pearl barley, Job’s tears is a nutty, earthy, and slightly chewy grain often used in drinks and soups in Asia. By eating Job’s tears, you’re helping your body flush out excess water – exactly what you need amid the humidity of spring. Job’s tears also strengthen the spleen and promote urination. Be careful not to eat too much of it though, as Job’s tears can cause bloating in large amounts.

Job’s tears are also a fantastic choice for summer! Want to know why? Check out our blog on What to Eat in Summer According to Traditional Chinese Medicine here.

To learn more about what TCM practitioners say you should be eating each season, check out our blog post for Winter here, and out blog post for Fall and Autumn here.

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Also known as Tuen Neen Fan (團年飯) or reunion dinner, this feast is eaten the night before the first day of the Chinese New Year, and is when the entire family gathers to conclude the year together before a new beginning. The Chinese New Year’s Eve dinner plays a significant role in Chinese culture, and is one of the traditional events Chinese communities worldwide look forward to most.

However, Chinese New Year’s Eve is going to look quite different this year. As the COVID-19 pandemic continues to affect the globe, Chinese families will likely have to cancel Tuen Neen Fan plans for the sake of keeping their loved ones and communities safe. Still, the spirit of reunion lives on, even if it’s over a Zoom group call.

Be a part of embracing the spirit of reunion by learning about the symbolism behind the dishes served at Tuen Neen Fan. Besides chicken, fish, and tongyuen (glutinous rice dumplings), which are also eaten at Chinese Winter Solstice Dinners, here are a few of the most widely-eaten dishes at Chinese New Year’s Eve dinners.

Braised mushrooms, dried scallops with black moss and lettuce.

1. Prawns

Chinese families love having prawns at their Chinese New Year’s Eve dinner because prawns symbolize laughter and happiness (the Chinese word for prawns (蝦) is pronounced ha in Cantonese). For festivities, the bigger the prawns, the better. Think tiger prawns stir-fried in soy sauce and chopped spring onions, or even tossed in rich, buttery salted egg-yolk.

2. Pig’s trotters

Serving pig’s trotters are believed to bring wealth to families as the Chinese term for pig’s trotters represents a lucky saying (橫財就手) that wishes people good fortune. Whole pig’s trotters are cut into smaller chunks and stewed in savory sauces, often with mushrooms or lotus root. The chunks are absolutely delicious when done well, sticky and gelatinous and tender– the perfect accompaniment to a warm bowl of rice.

3. Black moss

If you ever attend a Chinese New Year’s Eve dinner, it’s highly likely that you will be served a brown-hued stew of funny-looking ingredients, including one that looks like a mass of thin, black hair. This ingredient is actually black moss, which is found in the Gobi desert and often mistaken as a form of seaweed. Named fat choi (髮菜) in Chinese, its name is homophonic with the phrase fat choi (發財), which means making a fortune.

4. Dried oysters

Dried oysters are named ho see in Chinese (蠔豉), which sounds very similar to the phrase for good business (好事, pronounced ho see as well). These little morsels are small but pack a punch. Usually thrown into stews with black moss, they add a lot of umami and a delicious brininess to any dish.

5. Lettuce

Lettuce is often tucked under the black moss and dried oyster stew, soaking up all the yummy goodness and adding texture to the dish. The Chinese name for lettuce is sang choi (生菜), which sounds like the phrase for making money (生財), and is therefore served at Chinese New Year dinner for good fortune in the new year ahead.

Celebrate the coming Year of the Ox by making your own Black moss and dried oyster stew! A big feast might not be possible at your Chinese New Year’s Eve dinner in 2021, but you can still make these dishes for those who live with you. Here’s to a brighter, healthier Chinese New Year ahead!

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We understand how difficult it is to figure out what foods offer what benefits, and when it is best to eat them. To help you get started on your wellness journey, we have put together a list of foods to eat in winter, with reference to the ancient wisdom of TCM.

1. Daikon radish

Daikon radish comes into peak season in winter, making them especially sweet and tender during the colder months. Besides tasting delicious, daikon radishes are also thought to bring our bodies great benefits when eaten during winter.

A Chinese saying goes, “Eat radish in winter and ginger in summer, and you won’t need a doctor to prescribe any medicine.” (冬吃蘿蔔夏吃薑，不用醫生開藥方). During the colder months, we tend to eat heavier foods to stay warm, which increases the accumulated heat in our bodies. The accumulated heat then causes various heat symptoms ranging from oral ulcers to insomnia, which are intensified when coupled with stress. In TCM, daikon radishes are considered a cooling food, equipped with the ability to balance the lingering heat that has accumulated in our bodies. These benefits, along with their sheer abundance in the winter, is why you will see daikon radishes in so many dishes across China during this season. Here in our city, Hong Kongers use daikon radishes in many winter foods, such as hot pot and radish cake – the Chinese New Year favorite.

Chinese New Year is fast approaching! Learn more about this important Chinese festival by checking out our blog posts. From how to greet your Chinese friends over Chinese New Year, to what the Chinese New Year’s Eve dinner is and what speciality puddings are eaten as part of Chinese New Year celebrations, we’ve got you covered.

2. Crown daisy

Also known as chrysanthemum greens and “tong ho” (茼蒿) in Cantonese, crown daisy is a leafy vegetable only available in winter. This is not a vegetable for the uninitiated – it has a unique peppery taste, and people either love it or hate it. Those who love it will cook it in hot pot and Cantonese lamb stew, or simply stir-fry them with minced garlic.

According to TCM, crown daisy has cooling effects and dispels the internal heat built up during winter from eating so many heavy foods. It also helps promote urination, relieve constipation and lower blood pressure. From a Western medical perspective, crown daisy is also extremely good for you, being packed with dietary fiber, beta carotene, vitamin C and vitamin K.

3. Lamb

If your hands and feet are always cold in winter, you may be experiencing Qi obstruction and poor blood circulation. To solve those issues, lamb might just be the remedy you need. Traditional Chinese medicine says that lamb helps to warm the body and improve blood circulation, making it one of the best foods to eat in winter. Aside from lamb, mutton and goat also have warming properties and can help you fight the winter chill.

Because of their warming properties, people across China love eating lamb, mutton and goat in the winter. Northerners prefer to serve lamb in hot pot, using few condiments to let its flavor shine, while Southerners prefer braising lamb, or more often – goat, with a slew of seasonings to mask its gamey taste. A Hong Kong winter favorite is Cantonese lamb stew (as pictured above), which is actually made with goat, despite its name.

4. Beef

If the gaminess of lamb puts you off, you might be glad to know that beef is considered to have warming properties in TCM as well. Besides keeping the body warm, beef also nourishes the spleen and stomach, strengthens muscles and bones, and resolves phlegm.

5. Dried longan

Longan, the juicy and sweet tropical fruit, becomes a quintessential ingredient of winter tonics when dried. Often steeped in hot water along with red dates and goji berries to make a nourishing winter tonic, dried longan helps to warm the body, calm the nerves, and improve sleep quality. Its high concentration of sugar makes it one of the sweetest foods to eat in winter. However, as with most warming (or heaty) foods, consuming too much dried longan tends to cause sore throat and sticky phlegm, so be sure to eat them in moderation!

6. Red dates

As mentioned, red dates, also known as jujubes, are commonly steeped in hot water to make a nourishing winter tonic. According to traditional Chinese medicine, red dates help to replenish and nourish the blood, thus improving circulation and digestion. Their warming effects also help in fighting the cold, making them one of the best foods to eat in winter. However, like dried longan, red dates can be quite heaty. Removing their pits before steeping them in hot water will lower their heatiness to make for a more balanced drink.

7. Chestnuts

In TCM, chestnuts pack a ton of benefits, from warming the body to strengthening the kidneys and improving blood circulation. As Chinese medical practitioners believe our kidneys need the most attention in winter, chestnuts are one of the best foods to eat in winter given their kidney-strengthening abilities. Moreover, chestnuts are in season during the colder months, meaning that they’ll taste best and be at their cheapest in winter.

During winter in Hong Kong, you will often see street hawkers roasting chestnuts by tossing them among searing-hot sand in a massive wok. Read more about this toasty, delicious winter street food here.

8. Wood ear

Wood ear is a dark brown fungus that grows on wood, especially edler. Slightly thicker than the more delicate “cloud fungus”, it is often used in hot and sour soup and spring rolls to add crunch and texture.

According to traditional Chinese medicine, wood ear improves digestion and blood circulation while strengthening the kidneys. These benefits make wood ear especially good for the winter, as we tend to eat heavier foods, experience cold hands and feet, and need to pay extra attention to our kidneys.

Want to learn more about what you should be eating each season? Check out our blog posts on what traditional Chinese medicine says you should be eating in fall and summer!

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Food is seen as a form of medicine in Traditional Chinese Medicine (TCM). What we eat serves to harmonize our bodies, minds, and spirits. Ancient Chinese medical practitioners discovered that our dietary requirements change with the seasons, as our bodies’ needs differ depending on the weather and climate.

In fall, the cool and dry weather affects our lungs the most, as it is the uppermost organ and especially vulnerable to the wind and cold. If you’ve been coughing, wheezing, or experiencing a sore throat more often than usual during fall, it may be due to weakening lungs. To make sure your lungs and body are at their healthiest despite the autumn weather, check out our list of 10 foods to eat in fall.

1. Snake soup

As a Cantonese saying goes, “When the autumn wind rises, three snakes fatten up.” (秋風起，三蛇肥。) People in Southeast China, in which Hong Kong is located, love having snake soup in fall. One of the reasons is that this thousand-year-old Chinese delicacy is considered a remedy for migraines and arthritis caused by the damp wind from the southern Chinese coast. Another reason is that snakes tend to before hibernation, so they’re at their most nutritious during fall and winter.

If you find your hands and feet getting cold often during the cooler months, snake soup might be just what you need. According to traditional Chinese medicine, snake soup is a “hot” food. “Hot” foods warm the body, helping you fight the winter chills. Chinese medical practitioners also recommend snake soup for the weak and anemic as it boosts energy and improves blood circulation. This is why snake soup isn’t eaten during spring or summer– it is too warm and intense for the body during those warmer months.

Most people say snake meat tastes like chicken, but that’s up to you to decide! Want to judge for yourself? You can try snake soup at a classic snake shop on our Tai Po Market Foodie Tour, now available for private booking upon request! Don’t have enough time to venture to the suburbs of Hong Kong? We can also arrange a Private Foodie Tour in Central where we can visit a 180-year-old snake restaurant as part of our customized private food tour in Hong Kong. For more details, simply send us an email at tickets@hongkongfoodietours.com or WhatsApp us at +852 9223 7466.

2. Snow fungus

Also known as snow ear or white fungus, the snow fungus is virtually tasteless. It is often used in soups for its many health benefits and silky, crunchy texture. This delicate fungus is a fantastic food to eat in fall because it nourishes and hydrates the body – the skin especially.

East Asian women have long consumed snow fungus for the wonders it does for the skin. As far back as the Tang dynasty, concubine Yang Guifei (713 – 756 CE) – one of China’s famed four great beauties — is said to have credited this miracle mushroom with maintaining her youthful looks. Hate how the dry autumn breeze dehydrates your skin? Snow fungus helps to boost skin hydration when eaten or applied topically, keeping wrinkles at bay. It has even acquired quite the buzz in the Western world these days, popping up as an active ingredient in new skincare products such as Moon Juice’s Beauty Shroom Plumping Jelly Serum.

3. Persimmon

Persimmons are incredibly popular among east Asian communities in fall. You will see them at every Chinese family’s dining table when the Mid Autumn Festival comes around, as the fruit is in season and symbolizes good fortune and prosperity. Persimmons are also popular around fall because they offer benefits much needed to combat the cool and dry weather. These shiny orange globes of sweetness moisturize the lungs, relieve coughs, and promote the production of body fluids, helping to keep our bodies hydrated despite the weather.

But what is the Mid Autumn Festival? Find out more about this ancient Chinese harvest festival here!

4. Pomelo

Pomelos are another fruit often eaten during the Mid Autumn Festival. Chinese families love carving open a plump pomelo after the Mid Autumn Festival dinner and sharing the lustrous segments with everyone in the family. Coincidentally, fall is peak pomelo season, meaning that pomelos are at their sweetest and juiciest at this time of the year. Pomelos are also a great fruit to eat in fall because they help to nourish the lungs, relieve coughs, and hydrate our bodies during the drier months.

5. Apple

Traditional Chinese Medicine stands by the practice of eating with the seasons. With fall being peak apple season, apples are at their best during these few months. 

Fall is also the season when the humidity begins to drop. To help fight the effects of dryness on our bodies, our diets need to assist the production of body fluids and their lubrication effects for our bodies. The tartness of apples stimulate the production of fluids, helping to moisten and nourish the lungs.

A popular Chinese remedy for the autumn dryness is a soup made with apples, pears, pork, and snow fungus. We ourselves also love this soup for its fruity and comforting sweetness.

6. Pear

Besides apples, pears are also a popular choice in TCM to lubricate the lungs in fall. Pears are considered a cooling food, helping to dissolve phlegm and relieve coughs. A popular Chinese remedy for coughs is braised pears with rock sugar, which is said to nourish the lungs and the respiratory system. However, as pears are cool in nature, Chinese medical practitioners believe that the elderly should refrain from eating too much of them.

7. Eggplant

An ancient Chinese proverb says, “Sow eggplants at the start of summer, and eat them at the start of fall.” (立夏栽茄子，立秋吃茄子。) As the beginning of fall tends to be hot and dry, eggplants are a perfect remedy as its cooling properties help our bodies fight the dry heat. What’s more– eggplants harvested in fall are also said to be sweeter and more tender!

8. Lily bulb

You might plant lily bulbs for their stunning flowers, but did you know that you could eat them too? Lily bulbs offer tremendous health benefits when used in soups and stir fries. Highly regarded in TCM, this ingredient retains hydration in the body, calms the nerves, nourishes the lungs and relieves coughs. Try some this fall to soothe the effects of the dry autumn weather!

9. Lotus root

According to TCM, lotus root helps to hydrate the body, improve digestion, and nourish the lungs. Despite being available all year round, the lotus root season is actually in fall, so seize your chance to grab some while they’re still at their peak!

10. Honey

There is no question about the wonders of honey. Humans have been using this anti-inflammatory, antioxidant miracle cure for its many benefits since ancient times. Traditional Chinese medicine also touts the advantages of honey, especially to combat the autumn dryness. This liquid gold aids digestion, nourishes the lungs, relieves coughs and much more, making it one of the best foods to eat in fall.

Now that you’re an expert on what to eat in fall, check out our blog post on what to eat in winter according to traditional Chinese medicine!

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As mentioned in our previous blog post, homonyms are prevalent in Cantonese, especially with Chinese New Year festive greetings and with names of food served during this time of the year.

This evening, we had one such dish — 發財好事 — literally translates as Be Prosperous, Great Things. Or more generally, it means great fortune. The dish features two main ingredients. One is 髮菜, literally translated as “hair vegetable” is black moss, but it is phonetically pronounced like 發財 (Be Prosperous).

Black Moss

Another ingredient is 蠔豉, or dried oysters, which sounds like 好事, or great things. It is believed that having this dish will bring lots of good fortune for the new year.

Dried Oysters

Both black moss and dried oysters are expensive ingredients, especially big, whole dried oysters. They are usually prepared first by being soaked to get them softened. It is often served with dried Chinese mushroom and vegetables. Here they are served with baby bak choy.

Black Moss with Dried Oysters

Enjoy! We wish you a very prosperous Year of the Horse!

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Do you know what are the green things that are hung?  They are fresh tangerine peel hung outdoors to dry, eventually turning brown in color. Like many good wines, the dried tangerine peel’s flavor intensifies as it ages.  The better it becomes, the more expensive it is as well. Dried tangerine peel is often used as seasoning or Chinese medicine. What is your favorite dish that contains dried tangerine peel?

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