After the Start of Autumn: Eat Less Duck and Chicken, Focus on These 3 Meats to Replenish Nutrients and Transition Smoothly

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As the Start of Autumn passes, the summer heat may linger, but the dry crispness of autumn is already making its presence known. As the old saying goes, "Autumn dryness harms the lungs," so our diet should no longer favor the cooling foods we craved in midsummer. Duck meat, for instance, is considered cooling—perfect for relieving summer heat but less suitable after autumn begins, as it may unsettle the stomach and spleen. Chicken, though warming and nourishing, is sometimes regarded as a "stimulating food" in traditional beliefs, which may not suit sensitive constitutions. But don’t worry—let’s introduce three star ingredients for "autumn fattening" (a seasonal practice to build resilience). These delicious and nutritious foods will help you embrace autumn with ease!

1. Beef: The Powerhouse of Energy

Beef, the "pride of meats," boasts a rich red hue that signals its robust nature. Packed with high-quality protein and iron, it’s like a little furnace for the body, perfect for combating seasonal fatigue, cold hands, and low energy. In autumn and winter, slow-cooked beef dishes become the centerpiece of the table, warming both the stomach and the heart.

Recommended Recipe: Garlic Black Pepper Beef Cubes—A Quick and Flavorful Dish

This dish is irresistibly aromatic, with garlic and a hint of black pepper spice coating tender beef cubes—each bite makes you crave more rice!

Steps:

1. Cut beef tenderloin into cubes, then marinate with cooking wine, light soy sauce, a dash of dark soy sauce, oyster sauce, crushed black pepper, and cornstarch. Drizzle with oil to lock in moisture and let sit for 15 minutes.

2. Heat oil in a pan and fry smashed garlic cloves until golden and fragrant. Set aside.

3. Using the garlic-infused oil, quickly stir-fry the beef cubes over high heat. Once the surface changes color, add the fried garlic back in.

4. Sprinkle generously with freshly ground black pepper, a pinch of salt, and sugar. Toss vigorously for about 10 seconds to coat the beef evenly, then serve!

2. Lamb: The Warming and Nourishing Delicacy

Lamb naturally carries a "warming" property, making it a classic choice for autumn and winter nourishment. Rich in protein, B vitamins, and iron, it gently dispels internal coldness, bringing warmth to chilly joints. When paired with hydrating white radish in a stew, the lamb’s warmth is perfectly balanced—nourishing without overheating, and gentle on digestion.

Recommended Recipe: Braised Lamb with White Radish—A Cozy Autumn Stew

The lamb becomes melt-in-your-mouth tender, while the radish soaks up the savory broth, turning translucent. A steaming pot of this dish instantly chases away the autumn chill!

Steps:

1. Blanch lamb chunks (rib or leg meat) in cold water with ginger slices and cooking wine. Rinse off any foam.

2. In a pot, heat oil and rock sugar to create a caramelized sauce. Add the lamb and stir-fry quickly to coat.

3. Pour in enough hot water to submerge the lamb, then add ginger slices, scallions, optional dried chilies, bay leaves, star anise, and cinnamon. Season with light and dark soy sauce and cooking wine.

4. Bring to a boil, then simmer on low heat for 1 hour. Add cubed white radish and continue stewing for another 30 minutes until the lamb is tender and the radish is soft. Reduce the sauce before serving.

3. Fish: The Light and Brain-Boosting Choice

Fish is a nutritional superstar—high in protein, low in fat, and packed with Omega-3 fatty acids, which are excellent for the brain and eyes. Its delicate texture makes it easy to digest, ideal for gentle nourishment during dry autumn days. A simple bowl of fish ball soup can deliver ample nutrition without heaviness.

Recommended Recipe: Chinese Cabbage and Mackerel Fish Ball Soup—A Refreshing and Nutritious Broth

The bouncy, sweet mackerel fish balls float in a clear broth alongside vibrant green cabbage, creating a soothing dish that warms you from throat to stomach.

Steps:

1. Debone and skin mackerel (or other low-bone fish), then finely mince into a paste.

2. Mix the paste with a small amount of scallion-ginger-pepper water, salt, white pepper, one egg white, and a spoonful of cornstarch. Vigorously whip until elastic.

3. Bring water to a near-boil (not rolling), then reduce heat. Squeeze out fish balls using your hand and drop them in.

4. Once all the balls float and turn white, add chopped Chinese cabbage. When the leaves soften, season with salt and a few drops of sesame oil before serving.

These everyday meal choices are the body’s humble response to nature’s rhythms. The bubbling lamb and radish stew, the sizzling black pepper beef in the wok, the tender fish balls bobbing in clear broth—each warm bite is the most grounded reply to the changing seasons.

(Note: The original text was expanded to meet the 800-word requirement while maintaining natural flow and readability.)