Cooking Methods for Summer

Preferably foods should be prepared using relatively light and quick methods, in other words cooking techniques that mimic the light and fast nature of Yang. Vegetables can be sautéed at high heat for short periods of time, or can be parboiled or steamed. Cooking methods should include more water and less heavy oil. Fruit can be served lightly chilled in the warmest of weather, but still be careful to avoid consuming large quantities of iced foods or beverages.

Even though it may sound counterintuitive, Chinese medicine recommends sipping hot liquids during Summer.

The very nature of cold is to congeal and contract. This Yin movement is also the opposite of the Summer season. Consuming cold foods over time damages Spleen and Stomach function, and will lead to the accumulation of dampness internally. As previously mentioned, damp combines with Summer Heat to be one of the major pathologies associated with hotter weather. Sipping warm beverages allows the body to stay hydrated while inducing mild perspiration along the lines of eating mildly spicy foods. To better balance warm beverages with hot weather, it is very appropriate to drink mildly cooling herbs or teas (in Chinese medicine a food or drink can have a “cooling” nature even though it is taken at a warm temperature). With teas, in general, green teas are mildly cooling in nature while dark teas (such as oolong, pu erh, or black teas) are mildly warming. One very famous green tea that is revered in China for Summer consumption is Long Jing Cha 龍井茶, or Dragon Well Tea (green Tea)