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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.

In China, the first solar term of spring, and also of the new lunar year, is called lichun, (literally means "building up to spring") and it falls around February 4 every year. This day is always regarded as important in China as spring is thought to be the most vibrant time of the whole year because it signals birth and rebirth. Therefore, during lichun, people often hold certain ceremonies and events which involve prayers for a prosperous coming year.

The act of balancing an upright egg on a smooth surface without it falling over is one ancient practice that takes place at this time of year. Legend has it that at lichun it is easier to balance an egg upright than at any other time of the year.

And following on from this, it's also believed that eating more eggs or using eggs as condiments in cooking, is beneficial for health at this time. 

Weak and fragile

Eggs are known to protect and aid the functioning of the liver. According to Traditional Chinese Medicine (TCM), after lichun, the yang qualities in the human body begin to regenerate and to become stronger. And during this time, it is said that the burden on the liver increases, making it relatively weak and fragile compared to other times of the year.

Therefore, it is highly recommended to consume foods that benefit the liver.

Besides eggs, other beneficial foods in this regard include bean products, such as bean curd and bean sprouts. Salted black beans with condiments are also an ideal option. Recommended fruit and vegetables at this time include radish, carrots, tomatoes, oranges, apricots, loquat and hawthorn.

A saying in China goes, que shenme bu shenme which means, "fill up on what you lack," and if the liver is adversely affected, advocates of TCM believe that a good way to counteract this is to eat the livers of animals. Pork liver, especially, is said to be able to metabolize nutrients and to detoxify the body of any toxic elements. It is also recommended for regulating women's periods.

The Global Times has found a number of simple, seasonal recipes, all of which adhere to the above precepts and which aid the liver during this testing time.

Scrambled egg with leek (three to four servings)

Ingredients: two small leeks, six eggs, 2.5 gram minced garlic, three tablespoons tomato sauce, one tablespoon vegetable oil

Method:

Clean the leeks, rinse and chop into small pieces

Put the chopped leeks into a large bowl and cover with water so that they float to the top of the bowl while any dirt sinks to the bottom

Lift the leeks out to a paper towel-lined plate and pat dry

Heat the oil on a medium heat, add the cleaned leeks and stir for about 10 minutes until the leeks are soft

Crack the eggs into a large bowl, add the softened and lightly colored leeks and then add the whole mixture to a pan and simmer on a low heat

Stir for five to six minutes until the eggs are cooked through

Pork liver with spinach and mushrooms (two to three servings)

Ingredients: dried black mushrooms, 0.2 kg pork liver, 0.45 kg spinach, five grams garlic, two tablespoon soy sauce, one tablespoon ginger, two tablespoon salt, two teaspoon oil

Method:

Soak and chop the dried mushrooms

Slice the pork liver and then blanch for one minute

Stem the spinach and chop the leaves in half

Heating the oil on a medium heat, add the garlic and ginger and stir quickly

Add the liver and salt and stir for a further two to three minutes until the liver begins to brown

Add the mushrooms and stir for another two to three minutes

Add the spinach and stir for one to two minutes more

Unlike in winter, after spring starts it is not recommended to eat hotpots with red meat, such as mutton. Spicy foods and fried foods should also be consumed sparingly.