The lotus leaves are seen in a park in East China's Jiangsu Province in July, 2025. Photo: VCG

It is now Dashu — the "Great Heat" in China's 24 solar terms — the peak of summer's swelter. 

This July, average temperatures soared well above seasonal norms, with many places hitting record highs. And August offers little relief — in some regions, the mercury is expected to climb past 40 C. 

When the summer sun blazes overhead, China's centuries-old answer to the heat is found not in air-conditioned rooms, but in the kitchen. Chinese tradition offers time-honored ways to keep cool: refreshing treats and herbal remedies crafted from local ingredients, each with flavors as distinctive as the places they come from. From fragrant infusions to fruity summer confections, these cooling creations tell a story of both ingenuity and taste.

Across the vast stretches from the Yangtze River's southern banks to the northern plains, every region has its own ingenious way of cooling down — a bowl of chilled herbal jelly in one town, a fragrant soup infused with local leaves in another, or a sweet-tart dessert made from the fleeting bounty of seasonal fruit. These flavors, treasured for generations, are as much a part of summer as the cicadas in the trees. For locals, they are cherished delicacies; for outsiders, they are rare delights waiting to be discovered.

Healthy lotus 

As temperatures soar, one ancient plant offers a refreshing remedy for both body and mind: the lotus. From its fragrant leaves to its soft, sweet seeds and the subtly bitter lotus heart, this timeless summer staple is making a graceful return to modern tables across China.

Cultivated as early as the Zhou Dynasty (1046BC-221BC), the lotus has long been cherished not only for its elegant beauty and symbolism of purity, but also for its remarkable practicality. Nearly every part of the plant serves a purpose—its seeds, leaves, hearts, and roots are all valued in both cuisine and traditional medicine. 

In regions like Southwest China's Yunnan Province, locals don't just stop at admiring their beauty — they eat them. From traditional porridge to refreshing teas, lotus-derived dishes are treasured not only for their taste but also for their cooling properties.

Take lotus leaf porridge, for example. Made with a mix of glutinous and japonica rice, the dish starts with fresh lotus leaves washed, chopped, and bundled into cloth before being added to a simmering pot. A larger leaf covers the pot as the mixture cooks slowly. Once the porridge turns pale green and a delicate aroma fills the air, the leaves are removed. Stir in a touch of honey or sugar, and the result is a soothing, slightly sweet dish said to quench thirst and ease dizziness.

In summer, lotus flowers, leaves, and seeds make their seasonal debut together. "Ancient Chinese wisdom promotes eating local, seasonal foods — not just for sustainability, but for health. The seasonal alignment goes beyond tradition or culinary custom — it's backed by modern nutritional science," Zhu Yi, an associate professor of food security and nutrition at China Agricultural University in Beijing, told the Global Times on Friday.

"From a modern plant chemistry and nutrition perspective, lotus-based ingredients contain a variety of bioactive compounds — such as alkaloids and flavonoids — that offer antioxidant, metabolism-regulating, antipyretic (fever-reducing), calming, and diuretic effects," said Zhu. 

On a physiological level, they help the body cope with challenges brought on by summer's high heat and humidity, including oxidative stress, electrolyte imbalance, weakened digestion, and sleep disturbances, he noted.

And then there's the psychological boost. The refreshing aroma of lotus leaves, the mild sweetness of the seeds, the bittersweet complexity of the lotus heart, and the visual elegance of the flower itself can all lift spirits. "From a psychological standpoint, these sensory experiences offer a natural kind of heat relief," Zhu said.
"Ultimately, the foods our ancestors ate for thousands of years and passed down to us are there for a reason," Zhu added.

People pick dendrobium orchid flowers in East China's Zhejiang Province. Photo: VCG

Refreshing jellies

In other regions, some herbs are made into desserts. In East China's Fujian and Zhejiang provinces, a summer refreshment called "Mulian jelly" is popular among local residents. 

It is made from the green plant Mulian or climbing fig (scientifically known as Ficus pumila). Its fruit resembles a small fig and is naturally rich in pectin, making it perfect for crafting a cool, delicate dessert. The process begins by placing the dried seeds of the fruit into a cloth bag, and immersing them in fresh spring water. With repeated kneading and squeezing, the seeds gradually release their abundant pectin into the water. Left undisturbed for an hour, it transforms naturally into a smooth, quivering jelly, ready to soothe summer's heat.

The finished Mulian jelly is nature's own version of gelatin — crystal-clear, shimmering in the light, with a refreshing, delicate taste that makes it the perfect antidote to summer's heat, Li Xiaoli, a resident of Fuding of Fujian Province told CCTV News in July. 

In East China's Jiangxi Province, dendrobium orchid jelly has emerged as a trendy summertime treat. Each bite carries the delicate orchid-like fragrance of its petals, layered with the distinctive bittersweet finish of dendrobium. Nicknamed "the summer dessert that breathes," it offers a refreshingly elegant way to cool down in the sweltering heat. 

Tracing its origins back to the imperial kitchens of the Qing Dynasty, watermelon jelly is a summertime delight popular among Beijing residents. Made simply with fresh watermelon, agar, and sugar, it boasts a brilliant ruby-red hue and a texture reminiscent of a firmer jelly.

While the heat of Dashu may linger, these chilled creations remind us that summer's swelter can be met not only with resilience, but with sweetness, fragrance, and a little bit of magic in every bite.