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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.

This Sunday will mark the beginning of the last of the 24 solar periods, dahan, which literally means "great cold."

Dahan, together with the previous solar period xiaohan ("slight cold") marks the very coldest period of the year. As the popular saying goes, xiaohan dahan, dong cheng yituan, which means that people hide their hands and their feet to protect them from the cold at this time of year.

Chinese farmers often predict the weather of the coming spring, and also the harvest of the following year, according to the weather conditions on the first day of dahan. The saying, dahan bu han, chunfen bu nuan, indicates that if it's not cold on dahan, the spring will see few warm days. While dahan jian sanbai, nongren yishi zu implies that if it snows heavily on dahan, farmers will have ample food and clothing the following year, because the snow will kill the eggs of grasshoppers ensuring that there isn't a blight.

Festive treats

The last month of the Chinese lunar year is called layue, and usually dahan coincides with some traditional festivals during layue, for example laba (the eighth day of layue), and xiaonian (the 23rd day of layue in northern China and the 24th day in southern China).

And it has long been a tradition for people to enjoy certain special dishes on such festival days. On laba, most Chinese people will enjoy "eight treasures" porridge, which contains as many as eight different ingredients and sometimes more. Meanwhile, on xiaonian, people from northern China feast on jiaozi, while Shanghainese people traditionally eat water chestnuts.

This year, laba falls this coming Saturday, just one day before dahan starts, and the Global Times has found some ideal ways to enjoy the delicious "eight treasures" porridge at home.

Ingredients:

60 gram rice, 60 gram glutinous rice, 30 gram millet, 30 gram small red beans, 30 gram mung beans, 25 gram dry dates, 25 gram peanuts, 25 gram walnuts, 25 gram chestnuts, 10 gram dried lily flowers, 10 gram lotus seeds, 30 gram crystal sugar, and 2.5 liter water

Method:

Clean the rice, glutinous rice, millet, small red beans, mung beans and dates in fresh water

Steep the dates, dried lily flowers and lotus seeds in warm water for 20 minutes

Add the prepared ingredients into the water, boil on a high heat, and then simmer

Cook for another 30 minutes and serve

New year delicacies

Dahan also marks the start of a busy time before Chinese Spring Festival during which people prepare food, drinks, and presents for the coming holiday season. And among the culinary specialties, larou (preserved pork) is very popular among Shanghainese people.

The name larou is derived from the fact that it is usually made during layue in time for the impending Spring Festival. The Global Times has found a DIY recipe for readers to enjoy this delicacy at home.

Ingredients:

1.5 kilogram streaky pork chops, 90 gram light soy source, 70 gram dark soy sauce, 50 gram salt, 30 gram crystal sugar, 30 gram liquor/wine, 5 gram Chinese red pepper, 5 gram star anise

Method:

Clean the pork chops in water, and put into a container

Mix the light and dark soy sauces, salt, crystal sugar, liquor/wine, Chinese red pepper and star anise

Pour the mixture onto the pork and steep the pork in this seasoning for four days

Pick the pork chops out, and dry away from sunlight for about one week

And anytime you want to enjoy the preserved pork, all you have to do is to steam it for half an hour.