Traditional Summer Foods in China
The onset of summer in China brings with it a variety of customs and culinary delights. One popular saying encapsulates this seasonal transition: "**The first ten days of the heat bring radishes,** the second ten days introduce vegetables, and by the third phase, it’s time for buckwheat." Each phase of the summer not only represents a shift in climate but also a change in our diets tailored to the heat.
Eating Dumplings During the First Phase
In ancient times, it became customary to eat **dumplings during the first phase of summer**. This tradition is particularly notable as many people experience a decline in appetite during the hot **"Miserable Summer"** days, leading to a dip in overall health. Dumplings, often regarded as **appetizing and delightful**, serve to stimulate the appetite during these sluggish days. In Shandong, for instance, there are practices of consuming fresh cucumbers and boiled eggs to help counteract the uncomfortable heat. It is said that having eggs in the early hours of this summer season helps prepare the body for the days ahead.
Sheep Consumption in Xuzhou
For residents of Xuzhou, another famous tradition is **eating lamb**, known as "Fuyang." This custom can be traced back to the Yao and Shun eras. There exists a saying that a bowl of soup can remedy ailments during this time without needing prescriptions from doctors. The local folk song highlights the joy of eating **lamb soup and new wheat pancakes**, illustrating the cultural significance of this meal. **Eating noodles during the hot days** is also well-established, with historical texts referencing the consumption of hot noodle soup on these sweltering days to combat the heat.
Fried Noodles and Other Fare
During the summer, it’s common to enjoy **stir-fried noodles**, another culinary tradition. Stir-fried noodles involve pan-frying flour until cooked and then mixing it with sugar and water. This method dates back to the Han dynasty and became more widespread in the Tang and Song dynasties. Medical experts from the Tang dynasty suggested that **fried noodles could relieve discomfort** caused by the heat and promote overall digestion.
Special Dairy Practices in Shandong
Interestingly, there are also local agricultural practices within Shandong’s Linyi region aimed at **improving the diet of cattle**. Farmers often prepare boiled wheat soup for their cows, with the belief that it helps them grow strong and stay fit for work. A local rhyme states how the cows thrive when given this nourishing soup, reflecting the deep ties between farming traditions and seasonal eating.
Second Phase of Summer in Taiwan
As summer progresses into the **Small Heat season**, it marks a crucial era for farmers in Taiwan. This period represents the second phase of rice planting, as well as the harvest of various vegetables such as gourds, bitter melons, cucumbers, and winter melons. Meanwhile, the surrounding waters are rich with fish that thrive in warmer climates, leading to bountiful catches of squid and black grouper, further enhancing the region's culinary landscape.
Conclusion
The summer months in China and Taiwan are steeped in rich traditions associated with food. With each phase of this vibrant season, unique dishes and practices emerge, showcasing how local customs and agriculture adapt to the changing climate. From **dumplings to lamb soup and beyond**, these culinary delights reflect cultural heritage and the joy of communal summer feasting.