Spring sowing, summer management, autumn harvest, winter storage. In winter, 'hiding' is the way for all things to survive. The wisdom of Dongzang is not only a response to the laws of nature, but also a profound interpretation of the endless cycle of life. What is hidden in 'Dongzang'? Plants reduce energy consumption through dormancy, accumulate antifreeze substances such as sugars and proteins, lower the freezing point of cell fluid, prevent cell damage due to freezing, and safely survive winter. Winter crops such as wheat, rapeseed, fruit trees, and tea trees are dormant and waiting for spring to return to green and sprout leaves. Therefore, the winter storage of plants, especially crops, carries the meaning of hidden vitality waiting for spring to come. The beginning of winter is the time for autumn crops to be harvested, sun dried, and stored. For example, in rural areas of Northeast China, people carefully protect the selected crop seeds and wait for them to be sown in the coming spring; Bagging grain and stacking it on the kang in an empty house for storage; Harvest cabbage, radish, potatoes, etc. and store them in a vegetable cellar to meet winter needs. Beginning of winter, beginning of spring, beginning of summer, and beginning of autumn are collectively known as the "Four Rites". In ancient China, there were rich and colorful celebration activities. Beginning of winter is a good time to make up, and people are also willing to make some delicious food that is easy to store, such as smoked and dried bacon, Fermented bean curd, etc. In addition, from the beginning of winter to the beginning of spring the following year, the temperature is relatively low and the water quality is clear, making it suitable for brewing wine. There has always been a saying of "winter brewing", and many places still retain the custom of using glutinous rice to make wine during the beginning of winter season. Starting winter, from storing vegetables and grains to brewing fine wine, all demonstrate the vitality of winter storage waiting for spring to bloom. (New Press) (The author is Li Tong, a Ph.D. and assistant researcher at the China Agricultural Museum, and was interviewed and compiled by journalist Chang Qin)
Edit：Chen Jie Responsible editor：Li Ling
Source：People's Daily
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