Liqiu (Beginning of Autumn)
Liqiu is the 13th of the 24 solar terms, which generally falls between August 7 and 9 each year and marks the beginning of autumn. Previously verdant grasses and trees start to wither, and crops become ready to harvest. In the cool breeze, cicadas chirp away.
HAIRY CRAB CONGEEWorld Federation of Chinese Catering Industry
Crab Congee
When Chinese mitten crabs aren't in season, there's nothing more mouth-watering than Liu Yue Huang (male crabs that have just shed their shells for the third time). These crabs are available in the sixth month of the lunar calendar, which falls between July and August, and are the preferred choice of foodies.
菊花全蟹 (2020) by Yan YuhangWorld Federation of Chinese Catering Industry
Steamed Crabs with Chrysanthemums
Autumn is the best time to eat crabs, as this is when they're loaded with roe and fat.
Chushu (End of Heat)
Chushu is the 14th of the 24 solar terms and usually falls between August 22 and 24 each year. As the summer heat fades, Chushu marks the end of scorching weather. As the sky clears up and the earth quiets down, the grains ripen.
蟹黄豆腐 (2020) by Zhang JiangshanWorld Federation of Chinese Catering Industry
Tofu with Crab Roe
As the autumn breeze starts to pick up, the crabs start getting plump. After Liqiu is the season when crabs are juiciest in meat and roe. With tofu added to the mix, this dish delivers a marvelous combination of color and nutrients.
Hibiscus Fish Ball in Yellow WineWorld Federation of Chinese Catering Industry
Stewed Fish Balls with Broth and Yellow Wine
Yellow wine is a deliciously aromatic brew that is best enjoyed in combination with broth and fish balls to beat the summer heat.
Bailu (White Dew)
Bailu is the turning point of autumn when the days transition from sultry to cooler weather. It usually falls between September 7 and 9. As it cools down, droplets of dew form on the grass and the leaves in the morning. Flocks of birds take flight in search of warmer resting places while others gather food for winter.
秋梨银耳官燕 (2020) by Jiao SongtaoWorld Federation of Chinese Catering Industry
Pear with Bird's Nest and Tremella Mushrooms
After Bailu, the rainfall diminishes and the air begins to dry up.In Chinese medicinal terms, pears and bird's nests can dispel "internal heat" and provide relief from "autumn dryness."
Slow Baked Coregonus Peled SalmonWorld Federation of Chinese Catering Industry
Grilled Peled
This is the season in which the fatty peled, a fish found in Xinjiang's Sayram Lake, hits the market. After being grilled for an hour at 140°F (60°C), its flesh turns into a creamy, delectable paste.
Qiufen (Autumnal Equinox)
Qiufen is the 16th of the 24 solar terms, and usually falls between September 22 and 24 each year. On that day, day and night are of equal length all across the world. After Qiufen, thunderstorms withdraw into their winter slumber and insects lie dormant.
温饽红烧肉 (2020) by Jiao SongtaoWorld Federation of Chinese Catering Industry
Braised Pork in Hawthorn Sauce
In the autumn dry season, pork is just what the body needs to supplement various deficiencies, replenish bodily fluids, and nourish the blood. Incorporating hawthorn sauce into the dish helps counteract the greasiness of the braised pork.
Yellow Croaker with Pickled VegetablesWorld Federation of Chinese Catering Industry
Braised Yellow Croaker with Pickled Cabbage
As autumn sets in, braised yellow croaker with pickled cabbage is the tonic of choice for many. The protein-rich yellow croaker is best complemented with refreshing pickled cabbage.
Hanlu (Cold Dew)
Hanlu is the fifth solar term of autumn, and usually falls on October 8 or 9 each year. The temperature at this point is lower than it was during Bailu (White Dew), and the earth will soon be blanketed in frost. Hanlu marks the start of late autumn when pleasantly cool days turn to frigid ones.
黄金肉 (2020) by Zhang XinxinWorld Federation of Chinese Catering Industry
Pan-Baked Pork Fillet
Traditional Chinese medicine views the lungs as most vulnerable to illness in autumn, as both are associated with the element of metal. The tartness of sweet and sour fruits and vegetables is said to help bolster the lungs for this season. The orange juice in this dish gives it a sweet and sour flavor that's perfect for autumn.
Persimmon SaladWorld Federation of Chinese Catering Industry
Persimmon Salad
Autumn is the season when persimmons hit the market. An astringent but sweet persimmon dessert is the best way to capture the charm of autumn.
Shuangjiang (First Frost)
Shuangjiang is the last solar term of autumn, usually occurring on October 23 or 24 every year, and marks the final transition from autumn to winter. As it gets colder, the grass withers and trees shed their leaves.
鳕鱼狮子头 (2020) by Jiao SongtaoWorld Federation of Chinese Catering Industry
Sablefish Ball Soup
In addition to having a wonderful taste, sablefish is also rich in protein, vitamin A, vitamin D, calcium, magnesium, selenium, and other nutrients, which help strengthen immunity.
Chocolate Leaves with Candid RaspberriesWorld Federation of Chinese Catering Industry
The Taste of Frost
Inspired by the ice-capped scenery of southern France, this dish draws on Impressionism to create an evocative experience.
