Now is the peak season for persimmons, often called the "sweetest golden fruit." They're packed with nutrients! They moisturize the lungs, promote saliva production, lower blood pressure, soften blood vessels, and offer numerous health benefits.
Always wash persimmons thoroughly and remove the skin before eating. Even non-astringent varieties contain high levels of tannic acid on their surface, which can form gastric persimmon stones and cause digestive tract blockages.
Radish
As the saying goes, "Eat radishes in winter and ginger in summer, and you won't need a doctor's prescription." Radishes frosted by winter frost are like miniature ginseng! They replenish body fluids, aid digestion, and alleviate symptoms like colds, coughs, and excessive phlegm.This not only cuts through richness but also enhances the radish's flavor as it absorbs the meat's aroma.
Chestnuts
Chestnuts contain unsaturated fatty acids and various vitamins, offering excellent preventive and therapeutic effects against hypertension, coronary heart disease, and arteriosclerosis. Regular consumption by the elderly can help combat aging and promote longevity.
Chestnuts offer numerous culinary applications. Simmered in broth or cooked into porridge, they nourish the stomach, strengthen the spleen, tonify the kidneys, and fortify muscles! However, moderation is key—excessive consumption may cause indigestion!
Chinese Yam
The cold, dry autumn and winter seasons can severely impact the lungs and throat. Chinese yam, rich in mucoprotein, provides lubrication and moisturization, benefiting lung health and alleviating coughs—making it ideal for this season.
Additionally, Chinese yam enhances digestive function, boosts physical constitution, and improves skin hydration and complexion. For those seeking weight management, it serves as a natural slimming food.
Duck Meat
Duck meat boasts high protein content with evenly distributed fat. Regular consumption benefits those with weak constitutions, prone to edema, small appetites, or constipation.
Rich in essential amino acids, duck meat becomes more nutritious and flavorful as it ages. Opt for older ducks when preparing stews.
Eat with Discipline
Moderately Increase High-Protein Intake
During the season when hands and feet feel cold, consider eating more red meat! Rich in protein and heme iron, moderate consumption in your diet can enhance cold resistance. However, limit daily meat intake to under 2 ounces.
Warm your stomach with hot soup or congee before meals
In cooler temperatures, starting your meal with a bowl of steaming soup or congee not only warms your stomach but also awakens your digestive system and boosts appetite. It also replenishes your body's fluids.
Boost immunity with fruits and vegetables
During autumn and winter, frequent consumption of high-calorie, rich foods like hotpot can easily lead to constipation and digestive discomfort. Fruits and vegetables are rich in vitamins and dietary fiber, offering excellent protection for blood vessels and the digestive system.
Recommended Recipe
Braised Radish with Pork Belly
Peel and dice a washed white radish. Cut pork belly into small cubes.
Heat oil in a wok, stir-fry pork belly until crispy and golden. Add radish chunks and toss together. Pour in soy sauce and a pinch of sugar, mixing well.
Pour in boiling water to cover ingredients. Cover and simmer for 15 minutes.
Turn up the heat to reduce the sauce. Sprinkle with chopped scallions before serving.
Braised Duck with Potatoes
Heat oil in a wok. Add duck pieces and stir-fry until they change color. Pour in cooking wine, then add scallions, ginger, star anise, and cinnamon. Stir well.
Add dark soy sauce and light soy sauce to coat the duck thoroughly.
Pour in enough water to cover the duck. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes.
Add potatoes, salt, and vinegar to taste. Continue simmering until the sauce thickens. Serve when ready.
Osmanthus Yam Peel and julienne the yam. Soak in water with white vinegar.
Bring water to a boil in a pot, add the yam, and simmer over medium-low heat for 5 minutes. Once cooked through, drain and rinse under cold water before arranging on a plate.
Finally, drizzle with osmanthus sauce to finish! Honey or blueberry sauce works too—any sauce you like is fine.