"eating Sweet Foods on Beginning of Autumn Keeps All Illnesses Away": 4 Types of "Sweet Flavors" to Consume After Beginning of Autumn for Strengthening the Spleen and Nourishing the Lungs

The lingering heat of summer still persists, yet the coolness of Beginning of Autumn (Liqiu) has already begun to peek through in the mornings and evenings. Dryness wraps around us like an invisible veil—throats feel parched, and the spleen and stomach seem sluggish after being drained by the summer heat. This is the early warning sign from the "autumn tiger" for our bodies.

The wisdom of our ancestors is profoundly considerate. The simple phrase, "Eating sweet foods on Beginning of Autumn keeps all illnesses away," captures the essence of health preservation during this season. Here, "sweet" does not refer to the cloying sweetness of sugar or candies but rather to the gentle, naturally sweet foods bestowed by nature. These foods act like silent guardians, quietly nourishing our spleen and lungs.

After Beginning of Autumn, these four "sweet-flavored" treasures should be consumed more often:

1. Yam: The "Soft Gold" from the Soil

Plump, pale, and mild in nature, yam is an expert at fortifying the spleen and stomach. Its sticky sap acts like a natural moisturizer, helping the body retain moisture during the dry season. When the spleen and stomach are well-nourished, digestion improves, and energy naturally follows. Its soft, glutinous sweetness makes it delicious in any preparation.

Recommended Recipe: Stir-Fried Yam with Carrots and Black Fungus

Peel and slice yam and carrots. Soak black fungus in advance and tear into small pieces. Heat oil in a pan, sauté garlic until fragrant, then stir-fry carrot slices briefly. Add yam slices and black fungus, stir-frying quickly over high heat. Season with a pinch of salt and a dash of sugar to enhance the flavor. Add a splash of water for a smoother texture, then cook until done. The dish offers a delightful contrast of crisp and soft textures with a subtle earthy sweetness.

2. Carrot: The "Little Ginseng" in the Vegetable Basket

The warm, vibrant orange of carrots is a joy to behold. Rich in beta-carotene, which converts into vision-protecting vitamin A in the body, carrots are perfect for moistening lung qi and replenishing deficiencies—ideal for countering autumn dryness. Their natural sweetness makes them a great addition to soups and stir-fries.

Recommended Recipe: Shredded Carrots with Beef Strips

Cut beef tenderloin into thin strips and marinate briefly with cooking wine, light soy sauce, starch, and oil. Shred carrots into thin strips. Heat oil in a pan, stir-fry the beef until it changes color, then set aside. Sauté minced ginger and garlic in the remaining oil, then add carrot shreds and stir-fry over high heat until slightly tender. Return the beef to the pan, season with salt and oyster sauce, and toss well. Garnish with chopped scallions before serving. The tender beef and sweet carrots make a perfect pairing with rice.

3. Pumpkin: The "Golden Sunshine" of Autumn

Golden pumpkin is autumn’s first gift of sweetness and softness. With its warm, sweet nature, it strengthens the middle burner (spleen and stomach) like a little sun. Its rich pectin acts as a "gentle iron" for the intestines, promoting smooth digestion. Whether steamed, boiled, or cooked in dishes, its creamy sweetness warms both heart and stomach.

Recommended Recipe: Steamed Pork Ribs with Garlic and Pumpkin

Cut spare ribs into small pieces and marinate with minced garlic, crushed fermented black beans, oyster sauce, light soy sauce, sugar, a little starch, and oil for 20 minutes. Peel and deseed the pumpkin, then cut into thick slices and arrange on a plate. Place the marinated ribs evenly over the pumpkin. Steam over high heat for 25–30 minutes until the ribs are tender and the pumpkin has absorbed the meat juices. The dish is fragrant with garlic, sweet and powdery from the pumpkin, and succulent from the ribs—every last drop of sauce is worth savoring!

4. Red Dates: Nature’s "Sweet Fruit"

"Three red dates a day keep aging at bay"—this humble praise speaks volumes about their benefits. Sweet and spleen-nourishing, red dates excel at replenishing qi and blood while calming the mind. In autumn, when fatigue is common, adding a few red dates to tea, porridge, or desserts infuses daily life with their gentle nourishment.

Recommended Recipe: "Heart Too Soft" (Stuffed Red Dates with Glutinous Rice)

Wash red dates, make a small slit on one side, and carefully remove the pits. Knead glutinous rice flour with warm water into a smooth, pliable dough, then divide into small portions and shape into olive-sized balls. Gently stuff each red date with a rice dough piece. Arrange them on a plate and steam over high heat for 8–10 minutes. Let cool slightly, then drizzle with honey or osmanthus syrup. Best enjoyed warm, as the soft, sticky sweetness melts on the tongue!

After Beginning of Autumn, make these four mild "sweet flavors" regular guests at your table: yam to strengthen the spleen, carrot to moisten the lungs, pumpkin to fortify the middle burner, and red dates to nourish qi and blood. Though inexpensive, they carry the earth’s most grounding energy, silently protecting our foundation as the seasons shift. As autumn deepens, let these humble, sweet flavors become our gentle armor against the "autumn tiger."

(Note: The translation has been expanded to meet the requested word count while maintaining natural English readability.)