This year, liqiu, or "the start of autumn," officially arrives at 10:30 am on August 7 according to the solar calendar. As a Chinese proverb goes, when autumn starts before noon on the day of liqiu, it is predicted that the following days will become gradually cooler. If it falls after noon on liqiu, then the autumn heat is going to last for some time.

However, certain folk wisdom is not always as wise and reliable as it is commonly thought. Some meteorologists argue there is no scientific evidence to suggest any correlation between the time of entering into liqiu and an accurate forecast of subsequent temperatures. Taking this into account it is very likely that the summer heat will linger on in many parts of China, even after liqiu.

Despite this, seasonal changes still permeate Chinese culture as the country's agricultural practices continue to revolve around the four seasons. When autumn comes, one can also sense its arrival on the dinner table. Food recipes are adjusted to account for seasonal changes as Chinese tradition dictates that seasonal ingredients can not only be enjoyed for their freshness and flavor, but also for their health-boosting properties.

The Global Times has selected a number of recipes that use seasonal ingredients and that can be easily cooked at home.

Braised duck legs in soy sauce 

Duck meat is an ideal addition to a healthy diet in early autumn. "At the turning point from summer to autumn, the body is relatively weak as it has consumed a lot of energy in the hot weather. Duck meat is a good source of lean protein for the body," Cai Jun, director of the nutrition division at Shanghai Longhua Hospital affiliated to Shanghai University of Traditional Chinese Medicine, told the Global Times.

According to the theories in traditional Chinese medicine (TCM) duck meat is said to be "cool" in nature. It can help to relieve dryness caused by the hot season and reduce inner body heat, said Cai.

The well-known Peking roast duck is difficult to prepare in Shanghai kitchens because of a lack of an oven in most apartments, but there are many other ways to prepare duck dishes.

One of the classic ways to cook duck is a recipe well-known to most Shanghainese grandmas, and that is to braise it in heavy soy sauce, which brings out the delicate flavor of the meat, while removing the fishy taste that duck meat naturally possesses.

Ingredients: four duck legs, one large piece of ginger - sliced, two sprigs spring onions, four bay leaves, three cinnamon barks, two caoguo (a ginger-like fruit), three Chinese star anises, three tablespoon light soy sauce, one tablespoon dark soy sauce, two teaspoon Chinese white spirit (baijiu), half teaspoon salt, one teaspoon of cooking oil, 30 grams rock sugar.

Method:

Cut the duck legs at the joints, rinse and pat them dry

Heat the cooking oil in a frying pan

Put in the sliced ginger and spring onions and stir-fry until golden and fragrant

Put the duck legs in the pan, slightly fry them until they are lightly browned on both sides and add two to three cups of water

Put in the bay leaves, cinnamon barks, caoguo fruits and Chinese star anises together with the soy sauce and other seasonings

Turn down the heat a little and let it simmer for about half an hour

Check to see how the meat is cooking using a chopstick or a toothpick

Add the rock sugar when the water dries so as to give the dish a glossy finish; the sweetness can be adjusted as required

The dish goes well with plain rice when it is served hot

Lily bulbs, snow fungus and red date soup

This is a simple Chinese dessert soup that can be easily made at home. The ingredients used in the soup have various health-giving qualities. Both the snow fungus and the lily bulbs can help to boost the respiratory system and to relieve coughs and dry throats, while the red dates are believed to improve blood circulation and the complexion.

The soup, when served cold, not only cools the body down, but also calms the spirit and induces relaxation and a restful sleep.

Ingredients (serves 6 to 8): 40 grams snow fungus, 20 pitted dried red dates, three lily bulbs, 2 liters water, 120 grams rock sugar - adjust to taste.

Method:

Soak the white fungus in a bowl of hot water until they puff up and turn transparent

Discard the water and trim the dark yellow layer on the underside of each fungus

Cut the fungus into small pieces and place them in a pot

Remove the flakes from the lily bulbs

Scrub them thoroughly under running water to remove any dirt and place them into the pot

Rinse the red dates and add them into the pot together with the fungus and lily flakes

Add water and boil the ingredients for 20 minutes

Turn the heat down and simmer the soup until the lily flakes are soft

Add rock sugar to taste and turn off the heat when the sugar has fully dissolved

Serve warm or cold