White Dew, also known as Bailu, is the 15th of the 24 solar terms. After the White Dew, the most muggy period of the year basically ends, and the cool and refreshing autumn begins.
The arrival of White Dew marks the beginning of the cool autumn days. During this period, temperatures gradually drop, and moisture in the air condenses into white dew at night, settling on grass and tree branches. The landscape of dew is very pleasing to the eye during White Dew.
What should we eat during White Dew, and what are the different customs in different regions? Let's take a look!
It's time to eat Grapes
Grapes are a seasonal fruit during White Dew and have a moisturizing effect on the lungs. They are suited for eating in the dry autumn season, as they help to clear heat and detoxify.
Sweet and Large Longan
Longan is large, sweet, and has an excellent taste during White Dew. Because of its nourishing properties, Fujian has a tradition of eating longan during this period. It is said that one longan's nutritional value is equivalent to an egg’s. This might sound a bit exaggerated, but Longan has benefits for the spleen and blood, calming the mind, and improving skin condition.
Drink autumn tea in White Dew
In Nanjing, many tea enthusiasts highly favor White Dew tea. "White Dew tea" means that tea leaves picked after White Dew and before the Autumn Equinox, and it has a pleasantly sweet and refreshing taste. White Dew tea offers a rich, sweet, and mellow flavor, unlike the tender and quickly brewed spring tea or the dry and bitter summer tea.
Potatoes sweet as honey
A saying is, "White Dew arrives, sweet potatoes thrive." White Dew marks the season for harvesting and eating sweet potatoes, which help against autumn dryness and boost energy. Many people believe sweet potatoes are the best food during this period. Traditionally, farmers would eat sweet potatoes on White Dew Day. According to Traditional Chinese Medicine, sweet potatoes benefit the spleen, promote longevity, reduce the risk of illness, and make people long-lived.
(By Xia Ziqing/Qi Qian)
