On April 20th, when the sun reached 30 degrees Celsius, we welcomed the last solar term of spring - Grain Rain. The forest of red and purple makeup is lush with greenery, and the hair and fluff are intertwined. ”At this time, the camellia is lush with greenery, the peony is blooming with petals, the rose stands are full of roses, and the seedlings are green. Everything is in a joyful and happy state. People walk through the valley rain, admire peonies, pick spring tea, plant melons and beans, quietly listening to the sound of all things sprouting in the depths of late spring. Rain moistens the hundred valleys, spring ends, and summer grows. As the saying goes, "Clear the snow during Qingming Festival, break the frost during Grain Rain". As soon as Grain Rain arrives, the cold wave weather basically ends, the temperature rises significantly, the temperature difference between day and night further narrows, and the spring atmosphere melts everywhere. At this time, there is also a significant increase in precipitation, which corresponds to the saying 'spring rain is as precious as oil'. The continuous spring rain nourishes the growth of plants and trees, and is also a good season for sowing and transplanting, planting melons and beans. As the last solar term of spring, Grain Rain carries the beautiful expectation of 'rain moistening the five grains and nourishing all things'. ”Zhang Yi, Deputy Chief Physician of the Oncology Department at Beijing Hospital of Traditional Chinese Medicine affiliated with Capital Medical University, introduced that Gu Yu not only carries the energy of spring, but also stores energy for the momentum of summer and long, which is an important turning point in the year's qi and mechanism. As temperatures steadily rise and precipitation becomes increasingly abundant, nature enters a stage of abundant yang energy and rising humidity. Before and after the Grain Rain, it is the time when peonies are in full bloom. "The national beauty and heavenly fragrance are unparalleled, and when they bloom, spring arrives late." Therefore, peonies are also known as "Grain Rain Flowers". There is a folk saying that goes' watching peonies during the three seasons of Grain Rain ', and appreciating peonies has become a great joy during the Grain Rain season. Every April, large-scale peony flower festivals are held in peony producing areas such as Luoyang in Henan and Heze in Shandong for people to enjoy. Thousands of clusters of blooming peonies are as bright as rouge and clouds, interpreting the beauty of spring into elegance, national beauty, and heavenly fragrance. Coincidentally, during the Qingming Festival, there is continuous rain in the valley, and a cup of fragrant tea sits in between. During the Grain Rain season, a cup of spring tea is also indispensable. The southern region has a tradition of picking and drinking tea in the valley rain. There is a saying in agriculture that goes, 'You can see the buds during Qingming Festival, and the tea can be seen during Grain Rain.' This means that before Qingming Festival, the tea tree buds begin to sprout and the yield is limited. However, during Grain Rain, the climate is warm and the buds quickly spread into fresh leaves, making it a good time to harvest spring tea. At this time, the "Guyu tea" made has a fresh and strong taste, and is considered a good product of the year. During the Tang and Song dynasties, after the production of new tea, tea farmers and tea drinkers were still enthusiastic about "fighting tea" and comparing the quality of new tea, leaving behind elegant and beautiful stories. In addition to enjoying tea and flowers, there was also a custom of "walking through the valley rain" in ancient times. On the day of Grain Rain, people visit relatives and friends, or take a leisurely stroll in the countryside, symbolizing integration with nature and strengthening the body. From Huachao Festival, Qingming Festival to Guyu, the spring scenery invites each other all the way, as if urging softly: if we don't swim in spring again, spring will come to an end. Traditional Chinese medicine believes that dampness is a yin evil, with a sticky nature that is most likely to trap the spleen and inhibit qi. ”Zhang Yi introduced that during the Grain Rain season, the human body is susceptible to the invasion of "dampness evil", resulting in symptoms such as fatigue, bloating, thick and greasy tongue coating, and sticky stool. At the same time, the rise of yang qi in late spring is nearing its end, but liver qi is still in the dominant stage. If not properly maintained, it may affect the filling of yang qi in summer. Therefore, Gu Yu's health preservation focuses on strengthening the spleen, dispelling dampness, regulating the liver, and protecting yang. It not only resolves the troubles of dampness and evil on the spleen and stomach, but also alleviates the suppression of the spleen and stomach caused by excessive liver and wood, laying a solid foundation for the circulation of the spleen and stomach in summer. Strengthening the spleen and dispelling dampness, regulating qi and blood during the rainy season, delicious food that suits the season is indispensable. During the Grain Rain season, I recommend a seasonal delicacy - Yam, Water Margin, Pork Rib Soup. "Zhang Yi explained that this soup is made with ordinary ingredients, but the combination is precise and easy to make, suitable for all ages. It nourishes the body with a gentle and long-lasting force, just like the continuous spring rain during the Grain Rain season, silently moistening the body. Zhang Yi stated that the yam, water chestnuts, and pork ribs soup is mainly made from yam, water chestnuts, and pork ribs. The combination of the three perfectly fits the health essence of Gu Yu, which is to invigorate the spleen, dispel dampness, and regulate qi and blood. Yam has been a good medicinal and edible product since ancient times. The "Shennong Bencao Jing" lists it as a top-grade product, claiming that it can "nourish the middle, invigorate qi, build muscles, make the ears and eyes smarter after long-term use, lighten the body, prevent hunger, and prolong life". Modern research has also confirmed that yam is rich in components such as mucin and amylase, which help promote digestion and absorption in the spleen and stomach, making it an excellent choice for nourishing the spleen and stomach. Goushi, also known as "chicken head rice", is renowned as the "ginseng in water" and is a classic ingredient that combines medicine and food. The Compendium of Materia Medica states that it "quenches thirst and benefits the kidneys", and the famous Qing Dynasty physician Xu Dachun referred to it as the "medicine for the spleen and kidneys". Chinese wolfberry can not only invigorate the spleen and stop diarrhea, but also benefit the kidneys and consolidate essence. It has both astringent and nourishing effects, and is the key to "dispelling dampness without harming the mind" during the Grain Rain season. Pork ribs are rich in nutrients, which can nourish the middle qi and nourish the yin blood. At the end of spring, during the Grain Rain, the body's yang energy has been generated for some time, and it is inevitable that the qi and blood will be depleted. At this time, using pork ribs to nourish qi and blood, supplement nutrients, and stew with yam and water chestnuts will make the nutrients easier for the body to absorb. This yam, water chestnut, pork rib soup has a mild taste and is suitable for most people during the Grain Rain season, especially for certain groups of people. ”Zhang Yi said that firstly, people with weak spleen and stomach and excessive dampness are most likely to experience symptoms such as loss of appetite, sticky stools, thick and greasy tongue coating, heavy body fatigue, and limb weakness - these are the most common discomforts that occur during the season of abundant grain rain and dampness. The combination of yam and wolfberry has the effect of strengthening the spleen and dispelling dampness, which can effectively alleviate the above symptoms. If you want to enhance the effect of invigorating the spleen and dispelling dampness, you can also add Poria cocos and lotus seeds, which has become commonly known as the "Four God Pork Rib Soup" in folk culture. In addition, sub-health individuals with high work pressure, frequent staying up late, and irregular eating habits may also consider trying this soup. This soup not only supplements nutrition and enhances physical fitness, but is also friendly to the spleen and stomach, providing warmth without adding burden. Experts remind that there are several groups of people that need to be paid attention to. Both Chinese yam and Chinese yam have astringent and astringent properties, which may worsen symptoms for severely constipated individuals. It is recommended to reduce the amount of Chinese yam and Chinese yam when cooking, and add an appropriate amount of white radish or bamboo shoots to promote intestinal peristalsis through their astringent properties. People with damp heat constitution are prone to dry mouth, bitter mouth, heavy breath, and internal heat. Excessive use of pork ribs and water chestnuts can help with dampness and heat generation. When cooking, it is recommended to reduce the amount of pork ribs and add heat clearing and moisture relieving ingredients such as Job's tears and adzuki beans to balance the greasiness of the soup. In addition, people who are in the period of external fever should be cautious when eating this soup in the early stages of the disease. At this time, the diet should be light and not supplemented, so as not to "lock" the pathogenic factors in the body, which may be difficult to eliminate. During the recovery period, it can be consumed in moderation. If you feel that the digestive function of the spleen and stomach has not yet recovered, adding a few slices of tangerine peel, ginger, or a little Poria cocos can help better absorb nutrients. The selection of ingredients is crucial for creating a delicious and nourishing soup. ”Zhang Yi introduced that it is advisable to choose iron rod yam with dense roots, dark skin color, and tight texture. Its taste is more powdery, glutinous, sweet, and moist, and its nourishing effect is better. It should be noted that gloves should be worn when peeling fresh yam to prevent mucous from sticking to the skin and causing itching. Priority should be given to selecting water chestnuts with plump particles, a white cross-section, and no insect infestations. Dry water chestnuts have a harder texture and should be soaked in warm water for one to two hours before stewing to allow them to absorb enough moisture and soften. The effective ingredients can only be fully analyzed during stewing, resulting in a smoother and more mellow taste; If you can buy fresh water chestnuts, the soup will taste fresher. Fresh pork ribs are taken from the same day's net or small cuts, with a moderate proportion of bone and meat. The stewed soup is not lacking or greasy, and is clear and delicious. Seasoning can be done with salt and white pepper, without the need for additional seasonings such as chicken essence or monosodium glutamate, to avoid masking the fresh and sweet taste of the ingredients themselves; At the same time, avoid spicy and hot ingredients such as star anise and cinnamon to prevent the consumption of qi and damage to yin, and to disturb the gradually rising yang energy in late spring. When cooking, first deal with the pork ribs: chop the ribs into inches, put them in cold water, add three slices of ginger and a spoonful of cooking wine, boil over high heat and skim off the foam. This step can fully remove blood stains and fishy smell, making the soup clear and not turbid; You can also remove the blanched pork ribs and rinse them with warm water. Remember not to rinse them with cold water, otherwise the meat will shrink when it gets cold, and the taste will easily become stale. Then add sufficient warm water to the pot, add blanched pork ribs, ginger slices, and softened water chestnuts. If you like sweet and smooth, you can also add a few red dates with removed pits. After boiling over high heat, immediately turn to low heat, cover and simmer slowly for 40 minutes. During the stewing process, yam can be processed. Wear gloves to peel the iron rod yam and cut it into pieces for later use. After stewing the pork ribs and water chestnuts for 40 minutes, put the yam into the pot and continue to simmer over low heat for about 20 minutes. Until the yam becomes sticky and can be easily penetrated with chopsticks, you can start seasoning it. Before turning off the heat, just add a little salt and sprinkle a small amount of white pepper powder according to personal preference to enhance the freshness. After gently stirring, cover the pot and let it simmer for 5 minutes, allowing the salt and pepper flavors to fully blend into the soup. A pot of delicious and warm yam, water chestnut, pork rib soup is ready. For office workers with a fast-paced lifestyle, there are also simple ways to make this soup. ”Zhang Yi introduced that after blanching the pork ribs and soaking the water chestnuts in advance, they should be put together in an electric pressure cooker or rice cooker, and the soup cooking mode should be selected. One click braising is enough. When the time comes, you can also enjoy a bowl of warm and soothing soup, which is both worry free and convenient. People with a cold constitution can add two more slices of ginger and a few red dates to the soup to neutralize the astringent nature of the water chestnut and yam. Zhang Yi introduced that Chinese yam and Chinese wolfberry have the same nature, taste, and meridian coordination, making them a pair of compatible food and nutrition partners. Since ancient times, these two ingredients have been highly valued and often listed together as top-quality tonics. In the practice of health preservation, the ancients often cooked porridge together with japonica rice in a slow fire to supplement the deficiency, strengthen the spleen and stomach, and boost the spirit, leaving many classic recipes handed down in later generations. Doctors in the Ming and Qing dynasties also followed this line of thinking, using yams with gorgon fruit to cook Congee, to improve appetite, weakness and fatigue. (New Society)