How the ‘wrong’ food offers me cold comfort during this hot Hong Kong summer

**The recent summer solstice brought a brutal 33°C day, yet some Hong Kongers stick to warm water while others, like the author, crave iced relief.** Traditional Chinese Medicine warns that cold food and drink deplete the spleen and disrupt qi, potentially causing long-term issues like fatigue and brain fog. **TCM practitioners argue warm water can actually be more cooling than cold, but in a climate emergency, short-term comfort often wins.** The author admits prioritizing immediate relief over ancient wisdom.</p><p class="summary-lead">**At home, the author shifts to no-cook meals during heat waves, favoring quick-cooking somen noodles and cold vegetables.** Proteins like eggs and salmon fillets require minimal stove time, while dehydrated seaweed and tinned fish become staples. **A dashi-based mentsuyu is kept in the fridge, even frozen into ice cubes to avoid diluting noodles.** Fermented foods like kimchi and natto add probiotics and, in TCM terms, help dispel dampness.</p><p class="summary-lead">**The author makes one concession to TCM: skipping icy desserts after meals to avoid extreme cold.** This balance reflects a pragmatic approach—embracing cold foods for immediate relief while acknowledging their potential long-term drawbacks. **The article highlights a tension between modern climate realities and traditional health practices.** Ultimately, it suggests that small compromises can bridge the gap between comfort and wellness.</p><p class="summary-lead">**What to watch next:** How climate change may reshape dietary habits and challenge long-held health traditions across cultures.