Soups and Drinks to Prevent Autumn Dryness
Beijing’s autumn is characterized by clear skies and refreshing air, but rainfall decreases and the climate becomes dry. Experts warn citizens to guard against "autumn dryness," and dietary prevention is the best approach.
Professor He Ming from the Eastern Hospital of Beijing University of Chinese Medicine points out that health is closely linked to climate and environmental changes. During autumn, dry weather greatly affects human metabolism. If not properly managed, illness is likely. In northern regions, intense sunlight persists, and people who have just endured summer’s scorching heat are now hit by both summer’s heat and autumn’s dryness, making them vulnerable to illness. Common symptoms include yin deficiency with internal fire, such as dry mouth and throat, cracked lips, dry skin, sore throat, hoarseness, constipation, and reduced urination. Some may develop dry cough with little phlegm or even blood-tinged sputum.
He Ming suggests preventing autumn dryness by increasing vegetable intake, drinking more water, and engaging in moderate outdoor activities. Additionally, consuming moistening herbs like Adenosmia, Ophiopogon japonicus, lilyturf root, and lily in medicinal dishes (porridge or soup) helps. Drinking Ophiopogon japonicus-lily-gelatin soup, gelatin-cucumber soup, rock sugar boiled pear water, or chrysanthemum-Ophiopogon japonicus tea can clear heat and moisten lungs, providing health benefits. Cancer patients may consider taking Zhenqi Fuzheng Capsules or granules to boost immunity.
Rock Sugar Gelatin Soup: Soak 10 grams of gelatin in warm water for 30 minutes, then add rock sugar and water, boil until the gelatin is fully softened.
Lily Porridge: Soak 30 grams of lily in water until soft, add 100 grams of glutinous rice and appropriate rock sugar, cook with water. Consume twice daily, morning and evening.
Lily Pear Soup: Use 1 pear, 10 grams each of lily and Ophiopogon japonicus, and 5 pieces of bighead. Wash the pear, cut into chunks, and boil together with lily, Ophiopogon japonicus, and bighead. When the pear is about 80% cooked, add rock sugar. Eat the pear and drink the soup.