Start of Winter (Lidong)
At Start of Winter, food is best kept warm and gently nourishing, with the focus on simple home-style meals that fit the season.
Script
Hello, and welcome to Start of Winter, or Lidong. The classic Yueling Qishier Hou Jijie says that “li” means to begin, and “dong” means the end, as the year draws to a close and all things are gathered in and stored. At this time, food is best kept warm and gently nourishing, with simple home-style meals. White radish is often eaten with richer meat dishes for a fresh, balanced taste. Scallion adds a mild aroma, and lamb suits slow-cooked, braised dishes as the weather turns colder. One good dish is Lamb and White Radish Soup. Go easy on overly raw or chilled food, and do not make all three daily meals too greasy. For more ideas, look at the Start of Winter Warming Ingredient Pack below.
On the table this season
- White Radish (Bailuobo)cool
Traditionally eaten with richer meat dishes in winter for a fresh, balanced taste, and very common in everyday cooking.
- Scallion (Dacong)warm
Its mild aromatic flavor suits this season and is traditionally used in many dishes around Start of Winter.
- Lamb (Yangrou)warm
As the weather turns colder, it suits slow-cooked and braised dishes.
- Wood Ear Mushrooms (Heimuer)neutral
Their smooth texture suits hot winter dishes.
- Orange (Chengzi)cool
A seasonal fruit that is sweet, juicy, and refreshing after heavier foods.
Cook it
Lamb and White Radish Soup (Bailuobo Yangrou Tang)
Ingredients: Lamb, White Radish, Ginger, Scallion, Salt
- Cut the lamb into chunks, blanch briefly in cold water, then remove and rinse clean.
- Peel and cut the white radish into chunks, slice the ginger, and cut the scallion into sections.
- Add water to a pot, then add the lamb, ginger slices, and scallion sections, and simmer over low heat.
- When the lamb becomes tender, add the white radish and continue cooking until the radish is fully soft.
- Season with a little salt before serving, and enjoy hot.
Stir-Fried Wood Ear Mushrooms with Scallion (Muer Chao Dacong)
Ingredients: Wood Ear Mushrooms, Scallion, Cooking Oil, Light Soy Sauce, Salt
- Soak the wood ear mushrooms in advance and wash them well; cut the scallion diagonally into sections.
- Heat oil in a wok or pan, then add the scallion first and stir-fry until fragrant.
- Add the wood ear mushrooms and stir-fry quickly, then add a little light soy sauce.
- Season with a little salt, toss well, and serve.
Go easy on
- Eat less overly raw or chilled food; warm meals are a better fit for the season.
- Try not to make all three daily meals too greasy; a balance of lighter and richer dishes feels more comfortable.
- There is no need to eat too much fruit at once; if refrigerated, let it warm slightly before eating.
Classical source
立冬，十月節。立字解見前。冬，終也，萬物收藏也。Yueling Qishier Hou Jijie (Wu Cheng, Yuan dynasty)
"Li" means to begin, and "dong" (winter) means the end: the year draws to a close and all things are gathered in and stored.
Original text on Wikisource · Diet text drafted with AI and pending expert review.