THE last solar term in autumn, Shuang Jiang (Frost’s Descent), that falls today, heralds the gradual turn from autumn to winter.

The sharp temperature drop at night will cause frost to gather on the leaves and probably pose a threat to human health, especially in the digestive and respiratory systems.

While TCM gives suggestions on change of diet and lifestyle to help people adapt to the changes, many people also start preparing for the coming cold weather by taking in nourishing supplements, among them gaofang (herbal paste) being one of the most popular.

Frost’s Descent is often a high-incidence season for respiratory problems as the pathogenic cold invades.

Colds often attack, while some chronic respiratory diseases like allergic asthma, chronic bronchitis and upper respiratory infections often relapse, says Dr Jiang Zaifeng, consultant of Bao Zhi Di TCM Culture Salon.

The digestive system, which works better in a warm environment, may also be vulnerable in the season.

Stimulation from coldness may often result in disturbed stomach and intestines.

“Ping bu” (plain reinforcement) featuring a mild adjustment and reinforcing foods is a principle for health maintenance in the season. Foods and herbs that nourish organs, especially lungs, are highly recommended. These include white fungus, pear, apple, olive, turnip, yam, lotus roots, lily’s root, honey, jujube and sesame.

To protect the vulnerable digestive system in the cold season, TCM practitioners advise warming foods, including fruits, before eating. And it is better to make these foods into soup or congee that can be easily digested and absorbed.

Soaking feet before going to bed will also be a good choice to boost the immunity in the season, Jiang suggests. The warm water will help dilate the vessels and accelerate blood circulation, which not only helps prevent catching cold, but also relieves sore muscles and helps people relax.

As winter approaches, many people also start to prepare more effective reinforcing therapy. According to TCM theory about the relationship between human beings and the universe, the body shifts into a relatively stable condition and is ready to store energy for the entire winter.

“Therefore, tonics can best be absorbed, stored and take effect gradually within the human body in this season,” says Dr Zhou Duan of Longhua Hospital attached to Shanghai University of TCM.

A Chinese saying goes that “if you take good reinforcing therapies in winter, you will be able to kill a tiger in the coming spring.”

Gaofang, or herbal paste, is one of the most popular reinforcing therapies in winter. It’s a jelly-like medicine made from condensed liquid herbal medicine and other ingredients, including honey and brown sugar.

Traditionally, it is kept in an earthen jar in a cool place (a refrigerator today); a spoonful is mixed with hot water in the morning. Because of honey or brown sugar, it's not as bitter as herbal medicine alone.

TCM doctors prescribe it based on an exam, and hospital pharmacies can fill the prescription as can some TCM pharmacies. Some gaofang is prepared beforehand, although an individual prescription is usually best.

Traditionally, the reinforcing period starts from Dong Zhi (Winter Solstice) on December 22 to Chun Fen (Spring Equinox) on March 23. But most TCM hospitals today start their gaofang clinics as early as in November to feed the abundant needs in winter.

Gaofang is not a cure, but it can strengthen the immune system and help those with chronic conditions, such as high blood pressure. It can make regularly prescribed medicine work more effectively, but it is not a substitute.

Before prescribing a paste, a TCM doctor needs to know the patient’s condition in detail. He or she will ask how the patient is feeling, read examination reports and apply TCM diagnostics including tongue inspection and pulse-taking.

“One man’s meat is another one’s poison. It is also true in TCM,” says Dr Zhou of Longhua Hospital.

If reinforcement therapy is not appropriate because of the patient’s health condition — acute illness, acute period of chronic disease or weak digestion — the doctor may at first prescribe a one-week kailu fang, or “groundbreaking prescription.” This adjusts and balances the patient’s system so that it is receptive
to reinforcement.

Seasonal recipes and their benefits

• Stewed hou tou mushroom (hericium erinaceum) and black-bone chicken

Ingredients: 2 dried hou tou mushrooms, black-bone chicken (250g), 5 jujubes, salt, yellow wine and ginger as needed

Preparations:

1. Soak the mushrooms for six hours and wash them.

2. Put the chicken in boiling water; add some ginger and yellow wine to get rid of the fishy smell.

3. Take out the chicken and chop it into pieces. Get rid of the used water.

4. Put all the ingredients in an earthen pan with water, and bring it to a quick boil.

5. Turn to gentle heat and simmer for 120 minutes.

6. Add salt to season.

Benefits: Helps reinforce energy, benefits digestive system, and nourishes yin energy.

• Turnip slices and crucian carp soup

Ingredients: 1 turnip, 1 crucian carp, ginger, yellow wine, salt and pepper powder as needed

Preparations:

1. Peel the turnip and chop it into fine slices.

2. Wash the crucian carp, and spread some salt, pepper powder, yellow wine and ginger slices on the fish.

3. Pan-fry carp until the skin turns golden.

4. Put the crucian carp and turnip slices together in a saucepan with water.

5. Bring it to a quick boil; turn to middle heat and simmer for 15 minutes until the soup turns milky white.

6. Add salt to season.

Benefits: Helps benefit digestive system, improves appetite and digestion, nourishes lungs, dissolves phlegm and relieves coughing. It is also effective in improving immunity and preventing colds.

• Yam and old duck soup

Ingredients: 1 old duck (1kg), yam (500g), ginger, green onion, salt, pepper powder and yellow wine as needed

Preparations:

1. Wash the duck; peel the yam and chop it into pieces.

2. Put the duck in boiling water with ginger, green onions and yellow wine.

3. Take out the duck and chop it into pieces. Get rid of the water.

4. Put the duck into an earthen-pan together with ginger and green onions. Bring it to a quick boil and turn to middle heat.

5. Put the yam in. When the
soup boils again, turn to gentle heat and simmer for about two hours.

6. Add salt and pepper powder to season.

Benefits: Helps nourish lungs, relieves coughing, benefits spleen and reduces cholesterol.

• White fungus and pigeon soup

Ingredients: 1 old pigeon, dried white fungus (50g), 10 pieces of gouqi (wolfberries), ginger and salt as needed.

Preparations:

1. Soak the white fungus and wolfberries. Wash the pigeon and chop it into pieces.

2. Put the pigeon, wolfberries and ginger into a saucepan with boiling water. Turn to middle heat when it boils again.

3. Keep boiling for an hour with middle heat. Add white fungus. Simmer for another 30-40 minutes.

4. Add salt to season.

Benefits: Helps reinforce blood, soothes nerves, warms stomach, helps digestion, and perfects skin.