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Tips for autumn equinox recipes

(People's Daily Online)

14:30, September 14, 2012

Edited and translated by Gao Yinan, People's Daily Online

The traditional Chinese lunar calendars divide a year into 24 solar terms. Qiu fen, meaning Autumnal equinox, is the 16th solar term. It begins when the Sun reaches the celestial longitude of 180 degrees and ends when it reaches the longitude of 195 degrees. It more often refers in particular to the day when the Sun is exactly at the celestial longitude of 180 degrees. In the Gregorian calendar, it usually begins around September 23 and ends around October 8.

Chinese folk culture believes that by keeping heart quiet and mind tranquil one might have a good mood. What’s more, it is recommended to sleep earlier in autumn so as to adapt convergence of Yang. Then you may get up earlier next morning to stretch Chi in lung, preventing harmful convergence.

In autumn, Chinese people usually turn to nourishing foods which help protect and moisten lung or nourishing Yin. Water, light green tea, soymilk, porridge, fresh fruit and vegetables are commonly seen on the dining table of Chinese family.

Check out the two recipes specially chose for autumn regimen. The first one, stew chicken with herb can be served as a main course while the other one is a wonderful dessert.

Stewed Chicken with herb


(File Photo)

Materials:
1. Chinese angelica: 30 grams
2. Hen: prepared one immature hen

Steps:
Stuff the prepared hen with reconstituted Chinese angelica.
Scald the hen in order to remove the blood and toxins in meat
Stew the filled hen in plain water for about one hour over the mild heat
Season the soup with salt and white pepper powders
Serve the chopped hen with soup in small pot

The stew can be served as a main course and it is believed to nourish blood and Qi. Hen is warm in its nature which also helps expel coldness from stomach.

Honeyed nuts

(File Photo)

Materials:
1. Honey: 500 grams
2. Apricots: 250 grams (shelled and baked)
3. Walnuts : 250 grams (shelled and baked)

Steps:
Scald the almonds in shallow water to expel the bitter texture of seed coats
Place prepared almonds, walnuts and honey into a pot over mild heat
Boil the contents until all nuts are evenly coated with honey syrup 

This dish can be severed as a wonderful dessert and it is believed to nourish kidneys and moisten lungs.  

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