Lidong (Beginning of Winter)
Lidong usually falls on November 7 or 8 every year, marking the beginning of winter. As the waters freeze over, the earth starts to harden and every living creature looks for a warm place to hide from the cold. It's the season to celebrate bumper harvests and to rest and recuperate.
Charcoal Grilled by World Federation of Chinese Catering IndustryWorld Federation of Chinese Catering Industry
Grilled Lamb Chops
It's customary for Chinese people to eat food with tonic properties at the beginning of winter. Rich in protein and fat, mutton is believed to produce heat in the body needed to stave off the cold, making it a popular tonic food in wintertime.
Fresh King Crab Golden Hot PotWorld Federation of Chinese Catering Industry
Instant-boiled King Crabs
Lidong is when Alaskan king crabs are in season, and their most sweet, succulent meat is in their legs. Instant-boiled king crabs are a great choice for getting a winter tonic and having a taste of what is just in season.
Xiaoxue (Light Snow)
Xiaoxue is the second solar term of winter, which usually falls on November 22 or 23 every year. This is when it gets cold and snow takes the place of rain.
富贵牡丹鱼片 (2020) by Zhang JiangshanWorld Federation of Chinese Catering Industry
Peony Fish Fillet
In cold weather, people spend more time indoors and less time outdoors, so their immune system weakens. Fish is rich in nutrients and its fatty acids can help lower blood sugar, protect the heart, and prevent cancer, making it a comprehensive supplement recommended during Xiaoxue.
秃黄油World Federation of Chinese Catering Industry
Crab Roe
With Chinese mitten crabs gone from the market by Xiaoxue, a bowl of crab roe is the only way to satiate one's cravings.
Daxue (Heavy Snow)
Daxue is the third solar term of winter, generally falling between December 6 and 8 each year. The advent of Daxue means colder weather and a gradual increase in precipitation.
康熙右玉羊肉 (2020) by Jiao SongtaoWorld Federation of Chinese Catering Industry
Youyu Mutton
Fresh, flavorful mutton is said to drive away the cold, invigorate the body, nourish one's Qi (vital energy), and balance deficiencies. Believed to promote circulation and enhance immunity against the cold, mutton is a popular dietary tonic in winter.
SEEKING PLUM ON SNOWWorld Federation of Chinese Catering Industry
Walking Through Snow in Search of Plum Blossoms
"At a wall corner some plum trees grow; Alone against cold white blossoms blow." This dish draws on a Chinese poem to portray the snowy scene of Daxue in a figurative sense.
Dongzhi (Winter Solstice)
Dongzhi is the day with the shortest period of daylight in the northern hemisphere, usually falling between December 21 and 23 each year. Not only is it an important solar term, it's also a traditional Chinese festival. In ancient times, it was regarded on par with the Chinese New Year.
The Palace of Fish (2020) by Yan YuhangWorld Federation of Chinese Catering Industry
Mandarin Fish Jumps Through the Palace Gate
Mandarin fish has tender flesh with a pleasant, mild flavor. Said to nourish one's qi, blood, spleen, and stomach, it makes the perfect winter tonic.
Peperoli Pot StickersWorld Federation of Chinese Catering Industry
Pan-fried Dumplings
Eating dumplings on Dongzhi is a traditional custom in northern China. Pan-fried dumplings filled with minced pork and chili peppers are a highly creative example of modern Chinese cuisine.
Xiaohan (Lesser Cold)
Xiaohan is the fifth solar term of winter, usually falling between January 5 and 7 each year. It marks the onset of the coldest days of the year. From this period on, swan geese begin to return north while magpies start building their nests.
八宝葫芦鸭 (2020) by Wang ZhitaoWorld Federation of Chinese Catering Industry
Chinese Duck with Eight Treasures
Irritation and inflammation are common in the dryness of winter. Having some duck at this time of year can help treat health deficiencies by replenishing bodily fluids and nourishing the blood.
Braised Abalone with RisottoWorld Federation of Chinese Catering Industry
Abalone with White Truffles
Xiaohan is the time of the year when the white truffles of Alba, Italy are in season. Known as the diamonds of the culinary world, white truffles are a delicacy that requires no heating and can be enjoyed simply by being sprinkled on top of a dish. The simpler the cooking method, the more prominent the truffles' flavor will be. These mountain delicacies paired with seafood are a must-try during Xiaohan.
Dahan (Greater Cold)
Dahan is the last of the 24 solar terms and generally falls between January 20 and 21 each year. This is the time when people start to get rid of the old, adorn with the new, and shop for the Spring Festival—the most important festival in China.
御用佛跳墙 (2020) by Zhang JiangshanWorld Federation of Chinese Catering Industry
Buddha Jumps Over the Wall
Buddha Jumps Over the Wall features an array of seafood and a few meaty ingredients, which are simmered for a long time. This tasty, non-greasy dish nourishes the kidneys, blood, and body overall, making it a highly therapeutic meal.
Sweet and Sour Pork Short Ribs with Powdered SugarWorld Federation of Chinese Catering Industry
Sweet and Sour Pork Ribs (Inspired by the Poem River Snow)
This is the first artistic dish created by Dong Zhenxiang, the founder of Chinese artistic dishes. The dish is inspired by the chilling scenery and seclusion portrayed in the ancient Chinese poem River Snow.
Using a black plate as the river and sugar frosting as snow, Dong hopes the visual effects of the dish can serve as a common human language to convey China's profound culture to more people.
