The old saying goes, "Eating the 'Three Treasures' during the Last Fu keeps the doctor away." What are these "Three Treasures," and how can they help you transition smoothly into autumn?

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August 9th officially marks the beginning of the Last Fu, the final phase of the scorching "Three Fu Days." Although autumn has technically begun, the "autumn tiger" is still lurking, bringing relentless heat. Northern regions may feel a slight coolness in the mornings and evenings, but daytime temperatures remain high, while the South continues to swelter. During this time, the body's yang energy begins to withdraw, yet damp heat persists, and autumn dryness starts to creep in. This makes it the perfect window for dispelling dampness, detoxifying, strengthening the spleen and stomach, and preventing dryness.

An old tradition holds profound wisdom: "Eating the 'Three Treasures' during the Last Fu keeps the doctor away." What makes these "Three Treasures" so special, and how should they be consumed? Let’s dive into these home-style recipes that lock in health with everyday flavors!

First Treasure: Egg Pancake – The "Energy Booster" of the Last Fu

The custom of eating pancakes during the Last Fu dates back centuries, as reflected in the saying, "During the Three Fu Days, make pancakes and fry eggs." Egg pancakes combine high-quality protein with seasonal fresh vegetables, making them easy to digest and excellent for replenishing energy drained by summer heat.

Recommended Recipe: Okra, Carrot & Zucchini Egg Pancake

Features: Soft, tender, and fragrant without greasiness. Okra’s mucilage protects the stomach lining, while black sesame seeds nourish the kidneys and combat dryness—a perfect transitional dish between summer and autumn.

Quick & Easy Method (works with an electric griddle or frying pan):

1. Prep: Shred half a zucchini and half a carrot, lightly salt, let sit for 5 minutes, then squeeze out excess water. Thinly slice 3 okra pods. Beat 2 eggs. Prepare 50g flour and a small handful of dried shrimp (optional).

2. Mix: Combine veggies, eggs, and flour, adding a little water to create a thin, yogurt-like batter (thinner batter = softer pancakes!).

3. Cook: Lightly grease the pan, pour in the batter, and spread evenly. Sprinkle black sesame seeds on top before the surface sets (to prevent them from falling off). Cook over medium-low heat for 2 minutes per side.

Pro Tip: A thin batter is key! The vegetables already contain moisture, so don’t add too much water. Serve with a bowl of mung bean porridge for a soothing Last Fu meal.

Second Treasure: Pumpkin – The "Golden Armor" for Strengthening the Spleen & Preventing Dryness

Pumpkin, sweet and warm in nature, benefits the spleen and stomach, replenishing energy. During the Last Fu, when damp heat mingles with early dryness, pumpkin helps repair damage from excessive summer cooling foods while providing beta-carotene to prepare the body for autumn dryness.

Recommended Recipe: Garlic-Steamed Pumpkin with Ribs

Features: Tender, juicy ribs paired with sweet, velvety pumpkin soaked in savory meat juices. Garlic enhances flavor without overpowering, and steaming preserves nutrients without causing heatiness.

Foolproof Steps:

1. Marinate Ribs: Soak 300g ribs to remove blood, then drain. Mince 6 garlic cloves, pour 2 tbsp hot oil over to release aroma, then mix in 2 tbsp soy sauce, 1 tbsp oyster sauce, a pinch of salt, 1 tsp sugar, and 1 tbsp starch. Coat ribs and marinate for 20 minutes.

2. Layer & Steam: Peel and cube 250g old pumpkin, place at the bottom of a dish, and top with marinated ribs. Steam over high heat for 25 minutes once the water boils (until ribs are fall-off-the-bone tender!).

3. Finish: Garnish with chopped scallions. Add a spoon of chili paste for spice lovers—so delicious you’ll lick the plate!

Key Point: Steam only after water boils to ensure juicy ribs. Old pumpkin is naturally sweeter, acting as a "natural sweetener" for steamed dishes.

Third Treasure: Silver Ear Fungus – The "Budget Bird’s Nest" for Hydration & Beauty

As summer wanes and autumn approaches, the body’s fluids are depleted by heat. Silver ear fungus (Tremella) is the ultimate hydrator! Rich in collagen and fiber, it nourishes yin to combat autumn dryness while cleansing the gut of dampness. Paired with milk and oats, it’s a beauty-enhancing, filling treat.

Recommended Recipe: Oat, Lily & Milk Silver Ear Soup

Features: Silky, collagen-rich texture enveloped in creamy milk. Lily bulbs calm the mind, goji berries brighten the eyes, and osmanthus adds fragrance—a perfect breakfast wake-up call!

Lazy-Friendly Version:

1. Cook Base: Simmer 1 dried silver ear (soaked and torn into small pieces) + 10g dried lily bulbs + 800ml water for 20 minutes until gelatinous. Sweeten with rock sugar.

2. Add-ins: Stir in 30g quick oats, a handful of goji berries, and 200ml milk. Simmer for 3 minutes.

3. Finish: Sprinkle dried osmanthus, cover, and let steep for 2 minutes. Enjoy warm or chilled.

Secret: Add milk last to preserve nutrients. Instant oats save time; chilled, it tastes like a fresh dessert!

The Essence of Last Fu Eating

The key lies in balancing lingering damp heat and emerging autumn dryness. Egg pancakes warm the spleen and stomach, pumpkin fortifies digestion, and silver ear fungus moisturizes the lungs—together, they clear summer’s residual toxins while preventing autumn-winter ailments.

The Last Fu lasts 10 days (August 9–18). Though "Fu season" ends afterward, cool weather in the North won’t settle until early September, while the South may endure heat until late September. Seize this 10-day window to regulate your body with seasonal ingredients, ensuring a smooth and healthy transition into autumn!