10 Delicious Foods to Rescue Your Summer Appetite

The scorching heat of the "Dog Days" arrives in waves, making cooling off a top priority. Imagine how exciting (and delicious) it would be if refreshing summer foods from across the country held a "sports competition"!

What if they also participated in the games? Photo/Internet

Ice jelly vs. liangfen, Korean cold noodles vs. Cantonese sweet soup, sagu dessert vs. qingbuliang... Just thinking about this unique "food Olympics" is enough to make one's mouth water. Some "athletes" win with icy temperatures, others score points with texture, while some dominate with rich toppings—many rely on bold, unconventional flavors to stand out.

Brown sugar ice jelly is probably the eternal champion in the hearts of people from Yunnan, Guizhou, and Sichuan. Photo/Lao Tian Shi, Image/Tuchong Creative

Different regions nurture different cooling delicacies, and each local "contestant" is fiercely proud. If they truly gathered like Olympic athletes, each with unique skills, predicting a winner would be impossible. Of course, regardless of the outcome, they’re all indispensable "lifesavers" during the sweltering summer.

Liangfen vs. Cold Noodles

The most common ingredients often lead to the fiercest competition. Rice, wheat flour, starch, pea starch... Even with simple ingredients, these "athletes" can achieve perfection in variety and texture.

Top: Lanzhou cold noodles topped with vegetarian sauce. Photo/lljing163, Image/Hui Tu Net;

Bottom: Korean cold noodles. Image/Visual China

The cold noodle team has always been a favorite to win. Noodles boiled and rinsed in cold water not only cool down but also remove stickiness, resulting in a refreshing, chewy bite. Beyond the noodles, the sweet, sour, salty, or spicy toppings are the secret weapons: Yingshan cold noodles with chili oil and garlic water, Lanzhou cold noodles with grilled meat or vegetarian sauce—all perfect pairings. Meanwhile, Korean cold noodles take the crown by using icy broth.

Sichuan-style liangfen, a seasoned veteran in summer food competitions. Image/Visual China

The liangfen team has also claimed victory many times. Sichuan-style liangfen stands out with its numbing-spicy flavor, while Hanzhong liangfen wins with variety: mung bean liangfen, rice liangfen, pea liangfen, corn liangfen... Locals swear by mung bean liangfen, saying, "One bowl keeps you cool for three days."

The highlight of this year’s games is the "colander diving" competition. Despite similar appearances, the three "athletes" each bring unique tricks.

Resembling fish, shrimp, or tadpoles—see how different regions make them shine. Photo/Internet

Louyu | In the Northwest, I’m a "Fish"

In summer, beyond cold noodles, liangfen, and sweet fermented rice, louyu is a must-try cooling dish in the Northwest. Call it louyu, mianyu, or guozou (as in Tianshui)—or cutely, "fishies"—it’s fish-like but not actual fish.

Louyu can be made from wheat flour, starch mixed with cornmeal, etc. Preparing it is labor-intensive: slowly sprinkling flour into boiling water while stirring constantly to avoid lumps, then pressing the paste through a colander. The skill lies in achieving the right consistency—too sticky or too thin, and the "fishies" won’t form well.

Yes, press it like this. Photo/Internet

The broth is key to louyu’s appeal. Spicy chili oil with pickles, vegetarian minced sauce, or gravy—louyu pairs with almost anything. But in summer, fermented vegetable broth is its "soulmate." A bowl of sour, refreshing louyu boosts appetite, leaving you craving more!

Right: cornmeal "fishies"; left: fermented vegetable broth—a common summer sight in Shaanxi and Gansu. Image/Visual China

Liangxia | In Hubei, I Am the "Shrimp"

Hubei, Sichuan, and Chongqing boast too many popular contenders: luxurious brown sugar ice jelly, chewy and smooth lianggao (cold rice cake), all undeniable summer delights. This time, the representative is liangxia.

Liangxia that can be drunk directly. Photo/wu786621845, Image/Hui Tu Net

The main ingredient of liangxia is rice paste, sometimes mixed with corn or pea flour. A change in ingredients turns the "fish" of the northwest into "shrimp." "A few ladles with holes, scooping up a cup of shrimp." The strained liangxia is placed in iced brown sugar water, white as jade, dancing lightly. Paired with fruit chunks, it becomes even more delightful. First, sip the brown sugar water, then enjoy the smooth liangxia, and finally let the sweet fruit slide down, instantly relieving the heat in your mouth.

Huaifen | In Guangxi, I Wear the Sophora Flower

For summer refreshment, Guangxi already has turtle jelly as a top contender, along with unconventional options like fruit shaved ice. Among traditional cold drinks, huaifen holds its own.

In Guangxi summers, huaifen is almost a must-have. Its shape is identical to "fish jelly," and its ingredients are similar to liangxia, with the same silky texture. Huaifen’s advantage lies in its bright, appealing yellow color and the natural fragrance of sophora flowers. Down it in one go, and you’ll feel cool from head to toe, with a lingering floral aroma.

The Great Sugar Water Battle

How could summer refreshment be complete without sugar water? The South is rich in sugar water made from fruits, dried fruits, and grains—Suzhou mung bean soup, Yunnan papaya water, Guangdong grass jelly, water chestnut drink... It’s like a "synchronized swimming competition," showcasing how these chilled treats revive summer appetites.

Mung bean and water chestnut sugar water, best enjoyed with air conditioning. Image/Tuchong Creative

Siguo Tang (Four Fruits Soup) from Fujian’s Zhangzhou, Xiamen, and Quanzhou also wins with its diverse mix-ins.

Siguo Tang, a carnival of fruits. Photo/Luo Yuanying

Siguo Tang typically uses honey water as a base, with countless combinations of "four fruits," making it a dessert "bumper car": watermelon, pineapple, mango, red beans, lotus seeds, candied fruits, nuts, and dried tangerine peel. Shave some ice, ladle in a big scoop of syrup, and this icy-sweet summer remedy is ready.

The rich mix-ins of Siguo Tang. Photo/Wang Haiyan

Almost every Fujian restaurant outside the province serves Siguo Tang. However, "Adazi" and stone flower jelly are likely only found in Fujian’s local versions, especially Adazi with sesame, offering a chewy bite. A spoonful of icy Siguo Tang might just be the most nostalgic dessert of Southern Fujian.

"Jade towers and palaces, riding phoenixes to and fro, in a land of coolness." Though Su Shi didn’t write this line about Hainan, drinking Qingbuliang must have evoked such a mood.

Qingbuliang, the heart of Hainanese. Photo/ysheshe, Image/Hui Tu Net

As popular as barbecue is in Northeast night markets, Qingbuliang reigns in Hainan’s. "Morning for Dad’s tea, evening for Qingbuliang." At dusk, as the sun lazily disappears, lingering heat still rises from the ground. This is when a bowl of Qingbuliang best dispels the swelter.

Red beans, fruit bits, taro balls, and ice cream are common in Qingbuliang. The soul of the dish—coconut—always upholds its "dignity." Another winning feature is its surprising mix-ins: what seems like a coconut-flavored Siguo Tang might also include vermicelli or quail eggs. Whatever it is, it blends seamlessly—sweet but not cloying, smooth and refreshing.

Coconut milk is the soul of Qingbuliang. Image/Internet

Zhejiang Contenders | The "Tofu" Team

Zhejiang's strength should not be underestimated. This year's competing team is the "Tofu" Team, though it has nothing to do with actual tofu made from soybeans.

Brown sugar Muliang tofu, which looks almost identical to ice jelly. Photo/Designer Cindy, Image/HuiTu Net

First up is the traditional cold drink from Jinhua and Shaoxing in Zhejiang—Muliang tofu, also known as Shilian tofu. It is made from the pectin of Ficus pumila seeds, with a preparation method similar to ice jelly. In summer, the fruit is harvested, its juice is kneaded into water, and a suitable amount of wild lotus root starch is added to settle the mixture. After stirring and solidifying into a tofu-like texture, the crystal-clear Muliang tofu is ready. Its "secret weapon" is a refreshing botanical fragrance, topped with a sweet and sour sauce for a perfectly balanced flavor. Drinking it in summer feels like a cool breeze sweeping through an open valley.

Leaf tofu, with its soothing and refreshing color. Photo/czjcj, Image/HuiTu Net

Next in the competition is Zizi tofu from Yiwu and Dongyang, made from wild fruit-processed Zizi powder, offering a soft, smooth, and refreshing taste. Yongkang's leaf tofu takes the finale—just one glance can dispel much of the summer heat, cool and icy, ultimately winning with its jelly-like texture.

Besides the "Tofu" Team, Taizhou's Yangcai jelly from the Zhejiang delegation also stands out. Yangcai is a gelatin-rich seaweed plant with a refreshing minty aroma that spreads through the nostrils, invigorating the mind. For Taizhou locals, summer isn't complete without a taste of Yangcai jelly.

Taizhou's nostalgic flavor, ready to slurp~ Image/Salted Fish Diary

Beyond jelly and sweet soups, the vegetable "athletes" are anything but weak—crisp and tender cold vegetable strips are like arrows aiming to hit every taste bud "bullseye." This cold dish shooting competition is equally dazzling.

Da lapi, the representative cold dish of Northeast China. Image/VCG

Northeast Da lapi isn't just about the soft and delicate texture of the noodles—shredded cucumbers, cilantro, and radishes all gather for a "meeting," adding a chewy layer to the dish. Topped with soy sauce, aged vinegar, sesame paste, garlic paste, and other seasonings, it's incredibly satisfying to eat.

Dehong pounded chicken feet, the "pound-pound-pound" magical attack. Photo/Fan Xiaozhe, Image/TuChong Creativity

In Yunnan, "everything can be mixed," even fruits can become cold dishes. The "pound-pound-pound" team combines fragrant willow and chicken to create the authentic Yunnan flavor—pounded chicken feet, tender yet chewy, sour-spicy and refreshing, with a strong minty aroma. On a summer afternoon, a plate of pounded chicken feet is both appetizing and cooling. Paired with sweet rice wine, each bite of chicken feet followed by a sip of wine is pure bliss.

Century egg with tofu, perhaps the "referee" of the cold dish competition? Photo/kenpqyp.dfic, Image/TuChong Creativity

In Jiangsu, Zhejiang, and Shanghai, century eggs are a breath of fresh air, a cool breeze in the humid summer of the south. In winter, warm century egg and lean pork congee is the go-to, while in summer, chilled century egg with tofu takes the stage.

In Henan, blanched green beans mixed with sesame oil, salt, minced garlic, and soy sauce make a delicious cold dish. A handful of Vietnamese coriander sprinkled over cold cucumbers or century eggs can awaken even the dullest appetite.

When summer arrives, cooling foods are a must. A chilled fruit, a bite of cold dish, or a sip of icy sweet soup—all bring refreshing delight. Olympic athletes carry an air of "who dares challenge me," but this summer cool food competition is more about warmth—dispelling heat, banishing restlessness, satisfying seasonal cravings, and indulging in endless joy. In the Cool Food Games, who is your champion?

Cover photo | ysheshe, HuiTu Net