There are many folk traditions and many considerations in Traditional Chinese Medicine (TCM) regarding spring diet, commonly known as "eating spring." Below are the secrets of "eating spring" for those who love beauty and good food. (1) Dried Jujube and other spleen-nourishing sweet foods
The ancient Chinese medical master Sun Simiao said: "In spring, one should reduce sourness and increase sweetness to nourish the spleen." This means that in spring, it is advisable to eat less sour food and more sweet food. TCM believes that spring is when liver energy is abundant. Eating too many sour foods can cause excessive liver energy, which in turn damages the spleen and stomach. Therefore, sour foods should be eaten in moderation. In spring, people engage in more outdoor activities than in winter, leading to greater physical exertion and increased energy needs. However, the spleen and stomach are relatively weak at this time, and the digestive function of the gastrointestinal tract is poor, making it unsuitable to eat too much greasy meat. Therefore, the required energy can be appropriately supplied by sweet foods. The dried jujube is precisely an excellent spring food for nourishing the spleen. (2) Honey
TCM believes that honey is sweet in flavor and enters the spleen and stomach meridians. It can tonify the middle jiao, replenish qi, moisten the intestines, and promote bowel movements. The spring climate is changeable, with alternating cold and warm weather, making people prone to colds. Since honey contains various minerals and vitamins and has the function of clearing the lungs and detoxifying, it can enhance the human immune system and is the most ideal tonic in spring. Therefore, in spring, if you can consume 1-2 teaspoons of honey daily, taken with a cup of warm water or mixed with milk, it will have a nourishing effect on the body. (3) Spring Sprouts
Eating spring sprouts in spring. Confucius said, "If it is not the season, do not eat it," meaning that one should not eat things that are not in season. The classic TCM work, "Huangdi Neijing" (The Yellow Emperor's Inner Canon), also advocates "eating the grains of the year," which means eating seasonal foods. In spring, all plants sprout fresh, green, tender shoots. There are many edible spring sprouts, such as toon sprouts, bean sprouts, garlic shoots, pea shoots, and lettuce. (4) Chives
The spring climate is inconsistent, with alternating cold and warm, so it is necessary to nourish the yang energy of the body, and chives are most suitable for this. Chives contain nutrients such as volatile oil, protein, fat, and various vitamins, and have effects like strengthening the stomach, refreshing the mind, and tonifying the kidneys. Spring chives are the finest among chives, with a particularly delicious flavor. Their roots are white as jade, their leaves are green as emerald, and they have a rich, aromatic fragrance. Spring chives can be prepared in various ways; they can be served with meat, eggs, shrimp, cuttlefish, etc., or used as a filling for steamed buns and dumplings. Adding spring chives when stir-frying bean sprouts or dried tofu makes them exceptionally fragrant and delicious. (P>(5) Spring Bamboo Shoots
As the "number one vegetarian delicacy," spring bamboo shoots have been beloved by people since ancient times as a delicious dish. Literati and gourmands have praised them endlessly, and there is a saying, "Those who taste the freshness never fail to praise spring bamboo shoots." Spring bamboo shoots are thick, delicious, crisp, and nutritious. They can be cooked with or without meat. Different cooking methods produce different flavors; stir-frying, stewing, boiling, and braising all result in excellent dishes. Local famous dishes all have a place for spring bamboo shoots, such as "Goji Spring Bamboo Shoots" in Shanghai, "Spring Bamboo Shoots with White Chicken" in Nanjing, and "Nanrou Spring Bamboo Shoots" in Zhejiang. However, fresh spring bamboo shoots are hard to find in the north. If you can only get ones soaked in formaldehyde, it's best to skip them. (6) Cherries
Known as the "first branch of spring fruits," cherries are now cultivated all over China. Cherry fruits are fleshy, delicious, juicy, and brightly colored, rich in nutrients, with particularly high iron content—more than 20 times that of citrus, pears, and apples, ranking first among fruits. Cherries are warm in nature, sweet and slightly sour in flavor, and have the effects of tonifying the middle jiao, regulating the middle and benefiting the complexion, and strengthening the spleen to whet the appetite. Eating cherries in spring can induce sweating, replenish qi, expel wind, and promote the eruption of rashes. It should be noted that cherries are "hot" in nature and should not be eaten in excess. People with a yin deficiency and excessive fire should avoid or eat them sparingly. If you can't eat cherries, strawberries are also a very good alternative. (P>(7) Spinach
Spinach is available all year round, but it is best in spring, not the "autumn spinach" mentioned by Zhao Benshan and Song Dandan. "Spring spinach" has red roots and green leaves, is exceptionally fresh and tender, and most delicious. The spinach available in spring is quite beneficial for detoxification and preventing spring dryness. TCM also believes that spinach is sweet and cool in nature, and can nourish blood, stop bleeding, astringe yin, and moisten dryness. Because spinach contains a lot of oxalic acid, which can hinder the absorption of calcium and iron, it is advisable to blanch it in boiling water until soft before stir-frying. (8) Scallions, Ginger, and Garlic
These are not only excellent seasonings but also have important medicinal value. They can stimulate the appetite, help the spring yang, and have the effect of sterilizing and preventing diseases. Spring is the time of year when scallions and garlic are the most nutritious, as well as the most tender, aromatic, and delicious. Eating them at this time can prevent the most common respiratory infections in spring. Scallions scrambled with eggs or scallions dipped in sauce, which are popular in the north in spring, are both very nutritious and in harmony with the season.
In addition, for those who need to nourish and recuperate in spring, they can use American ginseng, longan pulp, Codonopsis root, and Astragalus root to stew chicken or lean meat. However, people who are prone to allergies must avoid "trigger foods" in spring, such as shrimp, crab, and pickled vegetables.
In general, the diet in spring should focus on the food that nature provides us in spring. That taste is as light and sweet as spring itself.