As the Small Snow (小雪) season descends, marking the 20th solar term in the traditional Chinese calendar, I reflect on the timeless wisdom of our culinary heritage. This period is considered the best time for body nourishment and tuning, setting the stage for a healthy winter.
In China, we follow the “eating according to the season” principle to fortify our bodies against the harsh cold and prevent illnesses. The old saying goes, “During Small Snow, eat the three treasures, and winter ailments will not find you.” Consuming season-appropriate and nutritious food nourishes our Yang energy, dispels the cold, and stays warm throughout winter.
First Treasure: Lamb
As the Small Snow season brings colder weather, lamb is an excellent food for nourishment for winter. Lamb is high in protein, low in fat, and rich in flavor. Regular consumption provides essential nutrients, increases body heat, and combats the cold. It’s particularly beneficial for those suffering from insufficient ‘Yang’ energy, warding off the chill in your hands and feet.
Stir-fried mushrooms with Lamb
Ingredients:
- Dried Shiitake Mushrooms: 10 pieces
- Lamb: 200g
- Ginger: 1 small piece
- Garlic: 2 cloves
- Fresh Coriander: 2 stalks
- Spring Onions: 2 stalks
- Peanut Oil: As needed
- Cooking Wine: 1 tbsp
- Dark Soy Sauce: 1 tsp
- Salt: 1 tsp
- Five-Spice Powder: 1 tsp
- Chicken Powder: 1 tsp
Method:
Preparation: Soak mushrooms until they’re soft.
Slice: Cut the mushrooms and lamb into thin slices.
Marinate: Season the lamb with a little cooking wine and dark soy sauce for 10 minutes.
Chop: Prepare sliced garlic, julienned ginger, and chop coriander and spring onions.
Cook: Heat oil in a wok, stir-fry the lamb, then add ginger and garlic.
Combine: Add mushrooms and season with salt and five-spice powder.
Finish: Turn off the heat, add chicken powder, coriander, and spring onions, and mix well.
Second Treasure: Fennel
Fennel, with its rich aroma and nutritious properties, directly nourishes the kidney’s ‘Yang’ energy. For those with cold extremities, a cold stomach, or abdominal cold pain, fennel is particularly beneficial. Among green vegetables, it stands out for its warming properties, surpassing even leeks, cilantro, and green onions in its ability to heat.
Fennel Stir-Fried with Eggs
Ingredients:
- Fennel: 100g
- Eggs: 3
- Fine Salt: As needed
- Spring Onion: 1 segment
- Garlic: 2 cloves
- Chicken Powder: As needed
Method:
Prepare: Wash and dry the fennel, then chop it.
Eggs: Beat the eggs with a pinch of salt.
Cook: Heat oil in a pan, scramble the eggs, and remove them once done.
Stir-Fry: Add more oil, then fry the spring onion and garlic.
Combine: Add the fennel, season, and mix in the scrambled eggs.
Third Treasure: Radish
An old saying goes, “When radishes hit the market, herbalists go out of business.” Winter radishes, often called ‘little ginseng’, are incredibly nutritious. Regular consumption boosts immunity and aids digestion thanks to its mustard oil and dietary fiber.
Egg and Radish Strips Soup with Clams
Ingredients:
- Clams: As needed
- Eggs: 2
- White Radish: As needed
- Ginger: As needed
- Spring Onion: As needed
- Oil: As needed
- Salt: As needed
- Cooking Wine: As needed
Method:
Clean: Wash the clams thoroughly.
Prepare: Grate the radish, slice the ginger, and cut the spring onion.
Eggs: Beat the eggs with salt and cooking wine.
Cook: Scramble the eggs in oil and set aside.
Stir-Fry: Cook ginger, spring onion, and radish.
Simmer: Add water, then the clams.
Finish: Add scrambled eggs, cook until clams open, and season to taste.
As we embrace the Small Snow season, let these dishes bring warmth, vitality, and health into our lives.
