The ancient Chinese created an agricultural solar system - still in use today - that is based upon their observation of crops, climate, astrology, and the study of animal and plant life cycles. The system guided farmers as to when to sow seeds and when to harvest them, and this system has now been in place for more than 2,000 years.

Today, with advances in science and technology, agriculture depends less on this ancient wisdom. But this seasonal calendar still operates as a reference guide for gourmands to seek out the best times for seasonal delicacies and for health experts to plan nutritious diets.

In a single year, the system features 24 "solar terms," each lasting one day and occurring every two week. Each has its own name and characteristics. The chart (bottom right) sets out this agricultural system.

And from today, the Global Times will present a weekly series examining which foods and delicacies are best enjoyed during these periods.

June 5 is known as mangzhong, according to the solar system. The period is also referred to as "grain in ear."

Cereal crops are mature (mang literally means the ripening of wheat) and are able to be harvested. And zhong means that crops to be harvested in autumn should be planted now. So mangzhong is also interpreted as farmers being very busy at this time. And the maturing of these crops coincides with the breeding season of the shrimp.

According to farmers in the Yangtze River Delta region, shrimps and crabs are now at their seasonal peak with the crab roe and shrimp roe adding more flavor and nutrients to this already delicious freshwater crustacean.

In Zhejiang Province, farmers in some areas list "mangzhong shrimp" as their foremost seasonal delicacy. The dish is often given to guests as an expression of hospitality.

And besides the popular boiled, steamed and sautéed cooking methods, the Global Times would like to present the Shanghai/Zhejiang "drunken" style of preparing shrimps and crabs.

Drunken shrimp

Ingredients:

500 grams of shrimp, garlic cloves, ginger, sugar, salt, 150 grams of high-quality liquor, 200 grams of rice wine

Method:

Rinse the shrimps under tap water for about 10 minutes

Soak the shrimps in a basin of warm water for a further 10 minutes

Mix the liquor with the rice wine

Steep the shrimp in this alcohol solution and add crushed garlic, ginger, salt and sugar (to taste) and leave them for half an hour

The alcohol level of the mixture should remain at at least 50 percent, because it is also necessary to kill any remaining parasites on the shrimp roe. And the liquor used should be of a very high quality, because it will naturally be consumed alongside the shrimp.

People who are not used to alcohol should refrain from enjoying too much drunken shrimp. Online forums have noted how some motorists who have consumed drunken shrimp have even been tested positive for driving over the alcohol limit, so caution is advised.

Drunken crab

The Chinese call crab that matures during this season as liuyuehuang, which literally means "June yellow," indicating the color of the tasty crab roe.

The ingredients of drunken crab dish are almost identical to the previous recipe with crabs replacing the shrimp. However there are some minor differences in the preparation.

Method:

Rinse the crabs under tap water for 20 minutes

Soak the crabs in a basin of warm water for another 30 minutes

Pull open all the carapaces of the crabs and remove the gills

Prepare a solution consisting of 200 grams of liquor and 300 grams of rice wine

Steep the crabs and the washed carapaces in this solution and add crushed garlic, ginger, salt and sugar (to taste)

But unlike the instantly edible shrimp, this crab dish should be left for between five days and one week before being enjoyed. As the old proverb goes, "one man's meat, is another man's poison" and medical experts warn that drunken shrimp and crab aren't ideal for everyone, particularly people who have delicate gastrointestinal systems. There is also the risk of consuming bacteria and parasites from such seafood.

And if you don't fancy trying these recipes at home, there are a number of excellent restaurants in Shanghai that are famous for their "drunken" dishes, among them Meiyuancun (841 Yan'an Road Middle, 6247-7979) and Shanghai Min (9/F, Super Brand Mall, 168 Lujiazui Road West, 400-820-9777).