With Shanghai sweltering under the hottest summer in history, many residents are turning to tried-and-true traditional foods and remedies to keep cool, even in the era of air conditioning.
We explore some of the ways to relieve the energy-sapping effects of heat and humidity.
Favorite duo: mung bean soup and chilled watermelon
The top relief combo in China is mung bean soup and chilled watermelon, two crowd favorites to keep temperature down and the body hydrated.
Mung bean soup is made from the dried beans by boiling them in water until they soften. Cooked mung beans turn yellow and crack slightly. They are served plain or with some rock sugar.
This soup is said to clear heat and toxicity from the body. Some believe it can also eliminate anxiety when served chilled.
Various versions of mung bean soup can be found across China. Classic recipes include mung beans with a form of millet called Job's tears, or with dried lily bulbs, pumpkin, kelp or winter melon.
Mung bean with kelp is actually a classic tang shui (sweet soup) dish in Cantonese cuisine. It's flavored with dried orange peel and rock sugar.
Cooking time is essential in making mung bean soup. Advice: do not overcook the beans to keep the soup greener and clearer.
Chilled watermelon is always a popular summer treat. Eating crisp, juicy melon is not only refreshing but it also helps keep the body hydrated. Since it does contain high levels of fructose, it should be enjoyed in moderation.
Simple cold dishes
For Shanghai locals, cold noodles, cold wonton and sliced cold chicken are three staples of summer cuisine. And, best of all, they don't require working hours in a hot kitchen.
Cold noodles come in many variations across China. In Shanghai, the dish is traditionally served with creamy peanut sauce, chicken or tender pork loin, shredded cucumber, shredded egg sheet and green pepper.
The noodles used in the Shanghai style are steamed before being scalded in boiling water. That enhances their elasticity. Salt and cooking oil can be added into the boiling water to keep the noodles from gumming together. The noodles are tossed with some sesame seed oil and left to cool.
This technique is different from the procedure of boiling noodles and then chilling them in iced water. It keeps the noodles drier and more fragrant. The noodles can also be used in stir-fried dishes like green pepper with pork and shredded eel.
Shanghai-style cold wonton is a sister of cold noodles.
Large wontons traditionally served in soup are boiled and then chilled in iced water before a fragrant dressing of peanut sauce, vinegar and chili oil is added.
Toppings like chicken meat can also be paired with cold wonton. Erguang Wonton (耳光馄饨) is a Shanghai eatery well-known for its cold wonton.
Shanghai-style baizhanji (白斩鸡), or sliced cold chicken, is slightly different from the white-sliced chicken in Cantonese cuisine.
