Summer study menu
A full summer day for studying the cool repertoire of the hot season: light soups, mung beans, duck, and floral drinks.
A full summer day for studying the cool repertoire of the hot season: light soups, mung beans, duck, and floral drinks.
Ingredients (1 servings)
- Mung beans for the afternoon sweet soup Mung bean
- Duck for the main dish Duck
- Celery and cucumber as fresh sides Celery Cucumber
- Chrysanthemum flowers and goji berries for the infusion Chrysanthemum flower Goji berry
- Rice to serve alongside Rice
Preparation
- Breakfast: thin rice congee with mung beans, served warm. The cool summer legume appears from the first meal.
- Lunch: moderately roasted or lightly braised duck with stir-fried celery and rice. The meat described as cooler replaces lamb and chicken in the hot season.
- Afternoon: chrysanthemum and goji infusion, or chilled sweet mung bean soup. The two classic summer preparations for the hottest hours.
- Dinner: a light tofu and cucumber soup with mint. A cool, brief close that avoids a heavy late meal.
Traditional reading
Summer is associated with Fire and the Heart: tradition proposes cooler, more liquid dishes, short cooking, and light bitterness as the seasonal flavor, while also avoiding excess raw and iced food.
Variations
- Without duck, tofu and steamed egg fill the cool-protein role.
- On humid hot days, add daikon or barley to the dinner soup.
Precautions
A study menu, not a personal plan. Be strict with summer food hygiene: refrigerate soups and meats promptly and never leave them at room temperature. Allergens present: soy and celery; possible daisy-family allergy with chrysanthemum, and goji may interact with warfarin.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
