When the UK swelters, Chinese kitchens have a long head start on us. For centuries, traditional cooking has used specific herbs, beans, and flowers to cool the body from the inside, especially during the hottest weeks of the year. The principle is simple. You eat and drink things that match the season.
Below are three traditional recipes using cooling ingredients from our range. All three take less than half an hour of actual hands-on time and can be made ahead, chilled, and enjoyed cold.
Recipe 1: Classic mung bean soup (Lu Dou Tang)
If there is one Chinese summer dish that everybody's grandmother makes, this is it. Mung beans are considered one of the most cooling foods in the Chinese kitchen, and the soup is traditionally eaten chilled on the hottest days.
You will need
- 100g mung beans, rinsed
- 1.5 litres of water
- Optional: a small handful of red adzuki beans for added body
- Rock sugar or honey to taste, added at the end
Method
- Soak the mung beans in cold water for one hour, then drain.
- Bring 1.5 litres of fresh water to the boil. Add the beans and simmer for 25 to 30 minutes, until the beans split open and the broth turns slightly cloudy.
- Sweeten lightly to taste. Allow to cool, then chill in the fridge for at least two hours.
- Serve cold in small bowls or glasses.
Recipe 2: Chrysanthemum and honeysuckle iced tea
This is the cooling drink Chinese families serve when the temperature climbs and the air feels heavy. Chrysanthemum buds and honeysuckle flowers are both traditional heat-clearing ingredients, and together they make a delicate floral tea that tastes far better than it sounds on paper.
You will need
- One tablespoon dried chrysanthemum buds
- One tablespoon dried honeysuckle flowers
- One litre of just-boiled water
- A teaspoon of honey or a few rock sugar pieces, optional
Method
- Place both herbs in a teapot or large heatproof jug.
- Pour over the just-boiled water, cover, and steep for ten minutes.
- Strain into a clean jug. Sweeten if you wish, while still warm.
- Cool to room temperature, then refrigerate. Serve over ice with a slice of lemon.
Recipe 3: Job's tears and lotus seed cooling porridge
If you want something a little more substantial for a hot evening, this gentle porridge is a Chinese classic. Job's tears (Yi Yi Ren) and lotus seeds are both used in traditional cooking to balance summer dampness, and the result is light, soothing, and surprisingly refreshing eaten slightly chilled.
You will need
- 50g Job's tears, rinsed and soaked overnight
- 30g lotus seeds, rinsed
- 1.2 litres of water
- A small handful of goji berries to garnish
- Honey or rock sugar to taste
Method
- Drain the soaked Job's tears. Add to a pot with the lotus seeds and fresh water.
- Bring to the boil, then reduce to a low simmer and cook for around 45 minutes, until everything is tender and the porridge has thickened slightly.
- Stir in goji berries in the last five minutes.
- Sweeten lightly to taste. Serve warm, at room temperature, or lightly chilled.
A note on summer cooking the traditional way
Cooling in the Chinese kitchen is not the same as cold. The aim is to support the body's natural balance during the hottest weeks, using ingredients that have been trusted for generations. Drink plenty of plain water alongside, rest in the shade, and listen to your body.
This content is for general information only and is not intended as medical advice. If you are pregnant, breastfeeding, taking medication, or managing a health condition, please consult your GP or a qualified healthcare professional before introducing herbal ingredients to your routine.