Xiaoman, or "lesser fullness of grain," is the eighth solar term of the year, and the second of summer. It is the time when grains harvested in summer, such as wheat, reach maturity. This year, it lasts from May 21 to June 4.

In northern China, wheat is harvested a dozen days after xiaoman starts; while in the paddy fields of southern China, farmers are busy transplanting middle-season rice seedlings. It is also the time of the rainy season in Taiwan, leading locals to transplant flowers and plants in the belief they are more likely to succeed.

On the Guanzhong Plain of Shaanxi Province, there is a saying: maishao huang, nü kan niang, meaning that when the tip of wheat turns yellow, daughters should visit their mothers. The custom survives today, with married women taking gifts to their parents to ensure they are prepared for the busy harvest.

Sow thistle thrives during xiaoman, and has become a traditional food of the period that often accompanies oily meat dishes, although originally it was a last resort during famine.

According to the traditional Chinese medicine, sow thistle can calm the nerves and counter aging. The most common way to prepare it is to blanch the vegetable then season it with salt, vinegar, chili oil and crushed garlic to make a cold dish.

Wild water bamboo is another favorite dish during xiaoman, and is only available in markets between Qingming Festival and early June. Famous for its high nutritional value, water bamboo is one of the three signature dishes in areas south of the Yangtze River, together with water shield and bass.

Other can't-miss delicacies during xiaoman are the "three fresh ingredients," cherry, cucumber and young garlic shoots. Mulberry, harvested between April and June and known for its juicy and sweet taste, is also something to enjoy during xiaoman.

Having searched out the seasonal ingredients during xiaoman, the Global Times here offers you two easy-to-make recipes to enjoy at home.

Braised water bamboo

Ingredients: 300 grams water bamboo, 10 grams starch, 50 milliliters seed oil, 2 milliliters sesame oil, 1 gram MSG, 2 grams sugar, 10 milliliters soy sauce, 5 milliliters cooking wine

Method:

Peel the water bamboo, wash thoroughly and dice

Heat the oil on a high heat until medium hot, add the diced water bamboo, stir-fry for one minute then scoop the bamboo from the oil

Discard the oil. On a low heat, add the water bamboo, MSG, sugar, soy sauce, cooking wine and some water to the pan. Braise for three minutes

Mix the starch with 15 milliliters of water and add it with sesame oil to the pot, stir-fry for a few more seconds, then serve

Stir-fried young garlic shoots with shredded pork 

Ingredients: 200 grams young garlic shoots, 150 grams lean pork, 50 grams paprika, 10 grams shredded ginger, 50 milliliters oil, 5 milliliters cooking wine, 10 grams starch, 8 grams salt, 5 milliliters soy sauce

Method:

Mix half of the starch with 10 milliliters water

Shred the pork, mix it well with the starch and 3 grams of salt and leave for a couple of minutes

Add 15 milliliters water to the pork, mix well, then cool in the refrigerator for 15 minutes

Cut the young garlic shoots into 4-centimeter-long pieces, mix with 5 grams of salt, and leave to stand for five minutes, before straining the liquid 

Mix the soy sauce with 3 grams salt, 5 grams of starch and 50 milliliters water to make the sauce

Stir-fry the pork on a high heat for half a minute, add cooking wine, ginger and garlic shoots. Fry for one minute

Add the paprika,fry a few seconds more, add the sauce, stir-fry a few more seconds and serve