Liqiu, or "the start of autumn," falls on August 7 this year. As the name suggests, it usually foretells the end of the heat of summer. But given the geographical and climatic diversity in China, autumn naturally arrives at different times. In the North, after liqiu the breeze turns cooler, and hand-held fans can be put away. While in most southern parts of China, there may still be spells of hot weather after liqiu.

Most crops enter a crucial growing stage at this time of the year. Farmers harvest the early rice and plant later-growing species during this period. Liqiu also indicates that the most fruitful of all seasons (the harvest) is not far off. And just like the other solar periods in the Chinese agricultural calendar, these seasonal changes will affect people's daily life, food and health.

The dry season

"According to the theories of traditional Chinese medicine (TCM), dryness during the autumn can harm vulnerable organs such as the lungs," Cai Jun, director of the nutrition division at Shanghai Longhua Hospital affiliated to Shanghai University of Traditional Chinese Medicine, told the Global Times. "So, the key to keeping healthy is to nourish the lungs and to hydrate your body in order to prevent dryness." The Global Times has found some healthy recipes all using seasonal flavors, and which are beneficial at this time of year.

Steamed Chinese pear with almond

Chinese pears, or yali, are now available all year round, but they are still at their best in autumn. Pears are known as a "cooling" fruit, according to TCM theories. They are used to treat sore throats, to remove excessive "heat" from the body, and to nourish the lungs. Pears can be made into a delicious dessert while retaining its nutritional value by the inclusion of healthy almonds.

In China, there are two types of almond: the southern sweet ones, and the northern bitter ones. Both can be used in this dessert, but the northern variety is generally believed to be better for soothing sore throats and relieving coughs.

This dish can be served either hot or cool depending on the temperature and personal tastes.

Ingredients: two Chinese pears, one lemon, one tablespoon southern almonds, half tablespoon northern almonds, three tablespoon honey, three bowls of water.

Method:

Cut the pear in half and scoop out the flesh in slices from the bottom half

Remove the core and seeds and discard

Rub the pear slices with a cut lemon to prevent them from turning brown

Put the pear slices back into the scooped-out pear

Wash, drain, and sprinkle the almonds over the pear slices

Add the honey and water into the pear

Place the pear into a large pot. Add enough water so that it covers half the height of the pear

Cover the pot and steam until the water boils, then reduce the heat and simmer for 40 to 45 minutes, or until the fruit is tender that can be pierced easily with a toothpick. Serve hot or cold

Stir-fried eggplant with minced meat

There is a saying in Chinese that you sow the eggplant seeds at lixia, (the start of summer) and you eat them at liqiu. The flavor of the vegetable reaches its peak in early autumn when firm and fresh eggplant can be seasoned to give it an almost meaty texture.

It is Chinese tradition that people begin to eat more meat after liqiu so as to accumulate enough fat to adjust to the upcoming cold weather. The taste of eggplant is even richer when it absorbs the juice in meat.

Eggplant usually requires a lot of oil to make it tasty, and it is best enjoyed after being stir-fried quickly in hot oil. Make sure it doesn't become overly soggy because of too much oil. 

Ingredients: four Chinese eggplants, 100 grams ground pork, three spring onions - finely chopped, three slices of ginger, cooking oil, one tablespoon black bean garlic sauce, one tablespoon soy sauce, one teaspoon salt, one teaspoon sugar.

Method:

Wash and drain the eggplants and chop them into 1 centimeter-squared cubes

Pour one and a half tablespoons of cooking oil into a wok, and heat on a high heat

Put the ginger slices and finely-chopped spring onions into the oil and stir-fry until fragrant and golden

Add the ground pork, and stir-fry for several minutes until the pork is cooked through

Drain the pork and put it into a bowl for later use

Pour two tablespoon cooking oil into the wok and heat it until its hot, or there is some smoke

Add the eggplant cubes and stir-fry for 3 to 5 minutes until it softens

Add the slightly-cooked pork and stir-fry together

Pour in the mixed black bean garlic sauce and soy sauce

Add in the seasonings

Stir-fry the pork and eggplant for 4 or 5 minutes until the sauce dries up a little

Serve with a bowl of rice. Bon appetit!