As the temperature rises, although it has just arrived in mid-April, many places across the country have already become hot.

When the weather is hot and muggy, frail people often suffer from loss of appetite, no desire to eat, and physical weakness.

In most people's minds, the food that clears away heat must be various frozen fruits, but Suzhou people are just the opposite. Not only do they not eat cold food to relieve fever, but they also eat meat?

Let’s take a look at Suzhou people’s “plan to relieve summer heat” with Mr. Fengwu.

01 When it’s hot, drink sencha. Drinking sour plum soup and mung bean soup is a well-known “routine operation” in hot weather. However, some people in Suzhou also have their own “private drinks”-drinking sencha.

Dongshan Island in Taihu Lake in Suzhou is a place where traditional customs are well preserved. Many of the ingredients used by local residents to drink tea in summer are picked from the mountains themselves or mixed according to traditional recipes.

Here, you may see the grandma of the Jiang family, who goes to the mountains every year to collect a kind of "light bamboo leaf" herb and boils water to make daily tea for her family; the old uncle of the Wang family buys and prepares honeysuckle,

A mixture of forsythia and mint, boiled in water instead of tea.

In addition, some people also drink fresh bamboo leaves, lotus seeds, Ophiopogon japonicus and fresh Peilan decoction.

No matter what the ingredients are, it has the effects of cooling, detoxifying, producing body fluids and quenching thirst.

02 It’s hot, eat eels. People in many places don’t eat eels, but eels with strong vitality and high nutritional value are a common delicacy on Suzhou people’s tables.

Summer eels one month before and after Slight Heat are particularly nutritious and plump.

Old Suzhou people are obsessed with eating eels.

Such persistence has led Suzhou people to create various ways of eating eel.

According to the shape, there are eel tubes, eel backs, shredded eels, and eel paste; according to the cooking methods, there are braised, boiled, minced garlic, and stir-fried; according to "partners", they can be used for rice, porridge, and noodles.

Toppings.

The most famous dish is "Eel Paste with Oil". Add various ingredients to the shredded eel, stir-fry until golden in color, and the heat is just right. Thicken the sauce and serve it on a plate. Sprinkle with green coriander, chopped green onion, minced garlic, and pepper.

Serve.

Finally, the "sounding oil" part comes. A small cup of hot oil is poured on little by little, and there is a "chichi" sound. The hot oil stirs up the aroma of various condiments, and the meaty aroma of shredded eel begins to fill the table.

diffuse.

03 Eat mutton when it’s hot. A folk proverb says: “With a bowl of Fuyang soup, you don’t need a miracle doctor to prescribe a prescription.” People all know that eating mutton in winter is warm and delicious, but in many places, people eat “Fuyang” in summer.

Habits, such as the mutton collection in Mudu in the western suburbs of Suzhou.

The so-called "fuyang" refers to the mutton after entering the fuyang.

In the Jiangsu and Zhejiang regions, the summer climate is hot and humid, and when people have a loss of appetite, this bowl of salty, delicious and steaming mutton soup will whet your appetite just thinking about it.