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 weeks. Each has its own name and characteristics. The Global Times is presenting a weekly series examining which foods and delicacies are best enjoyed during these periods, as well as tips on preserving general health.

Declining temperatures and sporadic, but heavy rainfalls are bringing a stronger feel of autumn to the city, and the next few days will see the arrival of qiufen, meaning "autumnal equinox" - the midpoint of autumn. This is the 16th solar term on the Chinese agricultural solar system, and falls on September 22 this year. The equinox means that on that day the sun reaches 150 degrees celestial longitude, and the daytime and nighttime last equally 12 hours.

Harvesting is one of major agricultural activities during autumn. In fact the full moon closest to this period is known as the Harvest Moon. The autumnal equinox is the prime time for many crops to ripen, such as late rice and cotton. At the same time, many vegetables - such as pumpkin, carrot and Chinese yam - are also in season. The Global Times has found three vegetable recipes ideal for this period that are all beneficial to well-being and are easy to prepare at home.

Li Shizhen, a famous Chinese herbalist and acupuncturist during the Ming Dynasty (1368-1644), wrote in his book, Compendium of Materia Medica that pumpkins, yams and carrots are especially beneficial for the spleen and stomach, both of which can be quite vulnerable during the autumn.

Yellow-colored vegetables (pumpkins and carrots) contain large amounts of carotene, which turns into vitamin A after being absorbed by the body. They also contain many other vital vitamins and trace elements as well as lots of fiber. And the Chinese yam is rich in many kinds of enzymes which aid digestion. All of the nutrients work to prevent excessive dryness in the autumn and to strengthen the body's immune system.

Dry-fried pumpkin chips

Ingredients: 300 grams pumpkin, 50 grams minced pork meat, 100 grams sprouts, handful shallots, and seasonings to taste (salt, cooking wine, chicken essence, sesame oil, seed oil and corn starch)

Methods:

Wash the pumpkins, peel them, and then cut the pulp into "chips" about 5 centimeters long each

Boil the pumpkin chips in hot water, and then drain them when they are about 30 percent cooked

Spread a layer of dry corn starch onto the chips

Fry the chips in hot seed oil until the outside layer becomes crisp, and then remove from the oil and drain dry

Fry the minced pork meat in the remaining hot oil, add some cooking wine to taste, add the washed sprouts and pumpkin chips in, and add seasonings such as salt, sugar, and chicken essence to taste

Boil and simmer for about 5 minutes, and then drizzle with some sesame oil before serving

Carrot vegetable rolls

Ingredients: 250 grams carrots, 100 grams rapeseed plants, three fresh mushrooms, two chili peppers, 100 grams starch, 100 grams mungbean sprouts, three eggs, seasonings including salt, chicken essence, oyster sauce and bread crumbs, to taste

Methods:

Wash the carrots, peel, and use a blender with some water added to turn the carrots into paste. Beat the eggs and add them into the carrot paste, and then add the starch into the mix

Slice the rapeseed plants, mushrooms and chili peppers into the shape of chips and put aside

Put some oil into a pan and spread the carrot paste across the surface so that the mixture resembles a big omelet

Roll up the "omelet" while wrapping the slices of rapeseed plants, mushrooms and chili peppers inside it. Spread some egg mixture onto the surface of the roll, and roll in bread crumbs

Fry the vegetable roll on a low flame until golden

Remove, and cut the single roll into slices so that it resembles sushi

Chinese yam stewed with rock sugar

Ingredients: 500 grams Chinese yam, 150 grams rock sugar, 750 milliliter water

Methods:

Peel the Chinese yams and dice into cubed pieces (be sure to wear kitchen gloves because the juice of yams can irritate the skin)

Pour the rock sugar and water into a pan with the Chinese yams and bring to the boil

Cook for about 40 minutes with simmer until thoroughly cooked