The Three Treasures of Chushu: Your Guide to Autumn Health

The Three Treasures of Chushu: Your Guide to Autumn HealthChushu, the fourteenth solar term in the 24 solar terms, marks the end of the scorching summer and the official arrival of autumn. However, although the heat gradually subsides, autumn dryness creeps in

The Three Treasures of Chushu: Your Guide to Autumn Health

Chushu, the fourteenth solar term in the 24 solar terms, marks the end of the scorching summer and the official arrival of autumn. However, although the heat gradually subsides, autumn dryness creeps in. At this time, how to maintain health is a topic of concern for many people. There is a saying in folk wisdom, "Eat the three treasures of Chushu, and you won't have to go to the hospital," referring to pear, white fungus, and duck, which have the effects of clearing heat and moisturizing dryness, nourishing yin and lungs, and strengthening the spleen and qi, respectively. They are very suitable for consumption during Chushu.

I. Pear: Clearing heat and moisturizing dryness, promoting salivation and relieving cough

"Autumn dryness" is a common problem in autumn, manifesting as dry mouth and tongue, dry throat and chapped lips, dry skin, and cough. Pear, since ancient times, has been considered a good choice for autumn health. Its nature is cold and it enters the lungs and stomach meridians, with the effects of clearing heat and moisturizing dryness, promoting salivation and relieving cough, and resolving phlegm and relieving cough, effectively alleviating the discomfort caused by autumn dryness.

The "Compendium of Materia Medica" records that pear can "moisturize the lungs and cool the heart, resolve phlegm and reduce heat." During Chushu, the weather is dry, air humidity decreases, and people are prone to dry nose and mouth, dry throat and chapped lips, and cough. Pear is rich in water and vitamins, which can moisturize the throat and lungs, relieving discomfort caused by dryness.

There are many ways to eat pear, and you can choose different methods based on your preferences:

• Eat it raw: The easiest way is to eat it directly after washing, which can maximize the retention of pear's nutritional content and taste.

• Stewed pear with rock sugar: Remove the skin and core of the pear, cut it into small pieces, put it in a pot, add appropriate amounts of rock sugar and water, and simmer over low heat until the pear is soft. It has the effect of moisturizing the lungs and relieving cough.

• Steamed pear with honey: Cut the pear open from the top, remove the core, pour in some honey, cover the top with the pear lid, and steam in a steamer until cooked. It nourishes the lungs and relieves autumn dryness.

• Pear juice: Wash the pear, remove the skin and core, cut it into small pieces, put it in a juicer and squeeze it into juice. You can add honey or lemon juice according to your taste.

• Pear soup: Cook pear with white fungus, lily, wolfberry, etc. into soup, which is nutritious and has the effect of nourishing yin and moisturizing dryness.

• Pear porridge: Cut pear into small pieces, cook it with rice into porridge, which tastes sweet and is easy to digest.

It should be noted that pear is cool in nature. People with weak spleen and stomach, cold phlegm, and damp phlegm should avoid eating it; in addition, eat pear in moderation to avoid bloating, abdominal pain, and other digestive discomfort.

II. White fungus: Nourishing yin and lungs, clearing heat and beautifying the skin

White fungus, also known as Tremella fuciformis, is a common edible fungus. It is mild in nature and sweet in taste, and has the effects of nourishing yin and lungs, clearing heat and beautifying the skin, and strengthening Qi and building up the body. White fungus is rich in Tremella polysaccharide, protein, vitamins, and other nutrients, and is very effective in alleviating dry mouth and tongue, dry skin, and other symptoms caused by autumn dryness.

During Chushu, the weather is dry, air humidity decreases, and people are prone to dry nose and mouth, dry throat and chapped lips, and cough, which are symptoms of dryness. White fungus enters the lungs, stomach, and kidneys meridians, and can moisturize the throat and lungs, relieving discomfort caused by dryness.

There are also many ways to eat white fungus. It can be combined with other ingredients to make various delicious dishes, such as white fungus soup with pear and rock sugar, white fungus and lotus seed soup, etc. The following is the recipe for white fungus soup with pear and rock sugar:

Ingredients:

• 1 small piece of white fungus

• 1 small bunch of lily

• 1 pear

• 1 small bunch of lotus seeds

• A small dish of rock sugar

• A few wolfberries

Preparation:

1. Soak dry lotus seeds and dry lily in cold water for 2 hours, soak white fungus for half an hour, tear it into small pieces after soaking.

2. Put lotus seeds, lily, and white fungus into the electric stew pot, add appropriate amount of water, and press the button for stewing desserts on the stew pot.

3. Peel the pear and cut it into slices. Put the pear slices into the stew pot when there is half an hour left.

4. Add wolfberries when there are 10 minutes left, then add prepared rock sugar and simmer until it melts.

III. Duck: Strengthening the spleen and qi, nourishing yin and moisturizing dryness

Duck meat, cold and mild in nature, sweet in taste, has the effects of nourishing yin and moisturizing dryness, strengthening the spleen and qi, and clearing heat and detoxifying. During Chushu, the weather starts to cool, the body's resistance decreases, and people are prone to loss of appetite, dry mouth and tongue, etc. At this time, eating duck meat can supplement nutrition, enhance physical fitness, and improve resistance.

There is a saying in folk wisdom, "Send duck during Chushu, and everyone in the family will be healthy," implying health and well-being, and family happiness. Around Chushu, the weather starts to cool, and duck meat is fresh, tender, and delicious, making it a good choice for nourishing and maintaining health.

Here are some common ways to cook duck:

• Plum duck: Chop half a duck, wash it, marinate with salt and cooking wine for 15 minutes, drain the water and drizzle with dark soy sauce for color; peel garlic and ginger, cut them into pieces, put plum sauce, cooking wine, light soy sauce, dark soy sauce, oyster sauce, and salt in a bowl and mix well to make the sauce; pour oil in the wok, put ginger and garlic pieces and fry until golden brown, then take them out; put duck meat in the wok and fry until both sides turn brown, pour in the sauce, ginger and garlic pieces, and a little rock sugar, add water to cover the duck meat, simmer over low heat for half an hour, then turn to high heat and thicken the sauce, chop it into pieces and serve on a plate, drizzle with the sauce, sprinkle with sesame seeds for decoration.

• Ginger duck: Chop the duck into appropriate pieces, wash it, marinate with salt water for 10 minutes; put the duck pieces into cold water, add cooking wine and ginger slices, blanch to remove the fishy smell, take them out and drain the water; pour high-grain liquor, white sugar, light soy sauce, dark soy sauce, oyster sauce, sesame oil, salt in a small bowl, mix well; wash the ginger with the skin on, cut it into slices, pour oil and sesame oil into the wok, heat the oil, put ginger slices and fry until golden brown, take them out; leave some oil in the wok, put cinnamon, star anise, bay leaves and fry until fragrant, then take out the spices; put ginger slices into a casserole, pour in the duck pieces, pour in the sauce, add a bowl of water, cover the casserole and stew for 40 minutes, turn over regularly, until the sauce is thickened.

• Braised potato duck: Chop the duck, rub it with salt water mixed with cooking wine and marinate for 30 minutes, then wash it; cut potatoes into pieces, deseeded and sliced green peppers; put the duck meat into cold water, add green onions, ginger and cooking wine, bring to a boil over high heat, then simmer over low heat for 3 minutes, take them out and drain the water; heat oil in a wok, put rock sugar and stir fry until caramel color, pour in the duck pieces and stir fry to color, add green onions, ginger, garlic and star anise and stir fry until fragrant; pour in cooking wine, dark soy sauce, light soy sauce, oyster sauce, stir fry evenly, then pour in the potato pieces, add boiling water and simmer over low heat for 20 minutes, then turn to high heat and thicken the sauce, put in the green pepper slices, add salt, chicken essence, stir fry until the green pepper is cooked, then turn off the heat and serve.

It should be noted that duck is cool in nature, and people with weak spleen and stomach should eat it in moderation. In addition, different people may have different taste preferences, so you can adjust and innovate the way you cook duck according to your personal preferences.

Conclusion:

During Chushu, the weather gradually cools down, autumn dryness arrives, and people need to pay attention to health preservation. The saying in folk wisdom, "Eat the three treasures of Chushu, and you won't have to go to the hospital," refers to