3 Yang-Boosting Foods to Eat After Summer Solstice: Strengthen Your Spleen, Stomach & Immunity for an Easier Summer

We have an old saying: "Even a summer without illness leaves you three parts depleted." Through the long, sweltering days, our vital energy (yang qi) quietly dissipates, and our spleen and stomach suffer alongside. But worry not—our ancestors’ wisdom in food therapy holds seasonal secrets for gentle restoration. Around the Dog Days (San Fu Tian), regularly enjoy these three dishes to warm your yang, awaken your digestion, and build resilience. Eat comfortably, fall sick less often, and feel more vibrant with every bite!

1. Tofu Skin Rolls with Enoki Mushrooms

Why it helps: Tofu skin, made from soybeans, gently nourishes the spleen and stomach, while enoki mushrooms support digestion. Together, they help restore vitality without burdening your system.

Ingredients:

• 4-5 sheets dried tofu skin

• 1 bunch enoki mushrooms

• 3-4 garlic cloves, minced

• 1-2 small red chilies (or ½ bell pepper), finely chopped

• ½ green bell pepper, finely chopped

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tsp salt

• Pinch of chicken bouillon powder (optional)

• 2 tbsp cooking oil

• 1 tsp sesame oil

Preparation:

1. Prep: Trim enoki mushrooms and rinse. Soak tofu skin in warm water until pliable (10 mins), then cut into rectangles. Blanch tofu skin and mushrooms separately in boiling water (30 sec for mushrooms), then drain well.

2. Roll: Lay a tofu sheet flat, place a small bundle of mushrooms at one end, and roll tightly. Arrange rolls seam-side down on a plate.

3. Sauce: Combine garlic and chilies in a bowl. Heat oil until shimmering, pour over aromatics to sizzle. Stir in soy sauce, oyster sauce, salt, bouillon (if using), and sesame oil.

4. Serve: Drizzle sauce over rolls or serve as a dip.

2. Ginger-Stir-Fried Duck

Why it helps: Duck nourishes yin and clears summer heat, while ginger’s warmth revives digestion and yang energy. This balance is key for humid days.

Ingredients:

• 250g duck breast or thigh, thinly sliced

• 100g young ginger, thinly sliced

• ½ red bell pepper, sliced (optional, for color)

• ½ green bell pepper, sliced

• 1 tbsp Shaoxing wine

• 1 tbsp light soy sauce

• ½ tbsp oyster sauce

• ½ tsp sugar

• ½ tsp cornstarch

• Salt to taste

• 2 tbsp cooking oil

Preparation:

1. Marinate: Toss duck with wine, pinch of salt, and cornstarch. Set aside 10 mins.

2. Stir-fry: Heat 1 tbsp oil in a wok over high heat. Sear duck until golden and crisp at edges (2-3 mins). Remove.

3. Aromatics: Add remaining oil. Sauté ginger slices over medium heat until fragrant and slightly curled (1 min).

4. Combine: Return duck to wok with bell peppers. Add soy sauce, oyster sauce, and sugar. Stir-fry 2 mins until saucy.

Tip: Young ginger is juicier and less fibrous—perfect for summer stir-fries.

3. Braised Flounder with Ginger-Scallion Sauce

Why it helps: Flounder is rich in protein and easy to digest. Braising with ginger and scallions dispels dampness and warms the middle jiao (spleen/stomach).

Ingredients:

• 2 flounder fillets (or white fish like cod)

• 3 scallions, cut into 2-inch pieces

• 5 ginger slices

• 3 garlic cloves, smashed

• 1 tbsp Shaoxing wine

• 2 tbsp light soy sauce

• ½ tbsp dark soy sauce (for color)

• ½ tbsp oyster sauce

• 1 tsp sugar

• ¼ tsp salt

• 1 cup hot water

• 3 tbsp cooking oil

Preparation:

1. Prep: Pat fish dry. Rub wok with ginger to prevent sticking.

2. Sear: Heat 2 tbsp oil over medium-high. Fry fish until golden (3-4 mins per side). Set aside.

3. Aromatics: Sauté scallions, ginger, and garlic in remaining oil until fragrant (1 min).

4. Braze: Add wine, soy sauces, oyster sauce, sugar, and water. Bring to boil. Return fish, reduce heat, cover, and simmer 10 mins. Flip once.

5. Finish: Uncover, season with salt. Reduce sauce until glossy (2-3 mins).

Why This Matters in Summer

Traditional Chinese Medicine (TCM) teaches that summer’s heat and humidity weaken the spleen and stomach—the body’s "root of postnatal qi." When these organs struggle, digestion falters, fatigue sets in, and immunity drops. The key lies in:

• Warming yang without overheating: Ginger and duck balance warmth and coolness.

• Dispelling dampness: Tofu skin and flounder ease bloating and lethargy.

• Light yet nutrient-dense meals: These dishes avoid burdening digestion.

Cooking during San Fu Tian might drench you in sweat, but seeing humble ingredients transform into healing meals brings deep comfort. The mellow tofu skin, the sharp kiss of ginger, the savory flounder—all are nature’s prescription for summer resilience. As these foods soothe your body from within, they build an inner fortress against the season’s harshness. When your spleen and stomach are strong, dampness recedes, yang qi rises, and vitality returns. That inner ease? It’s your ultimate summer shield.

Pro Tip: For extra cooling, serve meals with chrysanthemum tea or mint-infused water. Avoid icy drinks—they stifle digestive fire!

Embrace these kitchen rituals. With every mindful bite, you’re not just eating—you’re aligning with the season’s rhythm, turning nourishment into resilience.