Start of Spring 立春 · Lì Chūn · ~Feb 4
AT A GLANCE
Spring opens: qi begins to rise and the body shifts from storing to unfolding.
How the food tradition reads it
Bite the spring (咬春): radish, bean sprouts and chives — the tradition’s first greens. Go easy on sour flavors; add a little sweetness.
Tonight’s bowl
Radish & scallion soup, or the classic 韭菜炒蛋 — chives with scrambled egg, three minutes on high heat.
The practice of the term
A slow morning walk, hair loose — the classics’ spring ritual.
What to watch for this term
- Spring cold snaps — warm-cold swings catch the body off guard
- Old troubles stir — flare-up season begins
Who feels this term most
Qi Deficiency — Season-change colds find you first — keep the scarf on
Blood Stasis — Blood-pressure swings ride the temperature swings
Watching a pattern is not a diagnosis — flare-ups and chronic conditions belong with a professional.
The season’s anchor
“The three months of spring are called the unfolding… rise early, walk through the courtyard, let the hair down.” — Suwen, On Nurturing Life by the Four Seasons
The cycle continues
← Greater Cold · Rain Water →
