當夏至像個熱情似火的使者，風風火火地趕來，太陽直直地擁抱北回歸線，白晝被拉得老長老長，仿佛大自然在扯著嗓子宣告：一年中最熱烈的時光閃亮登場啦！老話說得好，“夏至三庚數(shù)頭伏”，從這天起往后三十天，濕和熱就像兩個甩不掉的小尾巴，緊緊跟著咱們，這便是讓人又愛又愁的“苦夏”。

小時候，每到夏至，天還沒大亮，奶奶就像個勤勞的小蜜蜂，早早鉆進廚房忙活起來。她精心挑揀著綠豆，就像在挑選最珍貴的寶貝，仔仔細細淘洗干凈后放進鍋里，添上水，然后穩(wěn)穩(wěn)地坐在灶前，不緊不慢地拉動風箱。爐火歡快地跳躍著，鍋里的水咕嚕咕嚕地唱著歌，霧氣裊裊娜娜地升騰，和窗外那沒完沒了的蟬鳴交織在一起，奏響了夏至獨有的樂章。奶奶一邊攪拌著鍋里的綠豆，一邊念叨著：“夏至不喝綠，苦夏沒人替。”那時的我呀，就像個懵懂的小迷糊，只覺得綠豆湯是夏至必須得有的儀式，哪懂得這背后藏著老祖宗順應(yīng)時節(jié)、以食養(yǎng)生的智慧喲。

苦瓜，那可是我兒時記憶里的一抹“小苦澀”。每次媽媽做苦瓜，我就像只受驚的小兔子，躲得遠遠的。媽媽把苦瓜切成薄片，仔仔細細地刮去白瓤，我卻在一旁皺著鼻子，滿臉嫌棄。媽媽笑著打趣我：“苦味進了肚，暑氣才肯出。”在中醫(yī)的智慧寶庫里，苦瓜性寒，就像個厲害的滅火器，能瀉心肝之火，解夏日煩渴。如今我也學會了做苦瓜釀肉，把苦瓜切成小段，挖去中間的瓤，焯水后填入調(diào)好的肉餡，上鍋蒸熟，再勾個芡淋上汁。一口咬下去，肉香和苦瓜的微苦完美融合，回甘生津，就像在暑天里喝到了一口清泉，成了我暑天里的美味救星。

夏至的菜市場，熱鬧得像個大集會，白霜冬瓜格外引人注目，就像一個個白白胖胖的小娃娃。小時候，誰家要是煮冬瓜湯，那香味能飄滿整個巷子，鄰居們都會打趣說：“喲，這是請了‘祛濕大師’來坐鎮(zhèn)啦！”冬瓜性味甘淡，利水消腫的功效就像一把神奇的鑰匙，能打開身體里濕氣的枷鎖。《本草再新》里說它能“清心火，瀉脾火”。冬瓜薏米老鴨湯可是夏至餐桌上的經(jīng)典，老鴨焯水后和薏米一起燉煮，再加入冬瓜塊，燉出來的湯清亮亮的，鴨肉酥爛，冬瓜入口即化，喝上一碗，就像給身體做了一場清爽的SPA，暑氣一下子就跑得無影無蹤啦。

綠豆可是夏至的消暑大明星，奶奶總是文火慢熬，說這樣能熬出“解毒”的精華。陳皮綠豆沙更是美味得讓人直流口水，綠豆和陳皮一起煮，再加上冰糖熬到起沙，冷藏后撒上桂花，一口下去，就像在嘴里開了一場甜蜜的派對，暑氣全消。

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不過呢，夏至養(yǎng)生可不能貪涼。小時候我貪涼睡石板，結(jié)果被爺爺用艾草煮水狠狠擦背，還一本正經(jīng)地告誡我：“寒氣會從督脈鉆進去，秋冬可就容易咳嗽啦！”所以呀，咱們得護住后頸的大椎穴和肚臍的神闕穴，就像給身體穿上了一層隱形的鎧甲。涼菜從冰箱拿出來放至常溫再吃，空調(diào)房里搭條薄披肩，這樣才能舒舒服服地度過夏天。