In China, it is commonly believed that medicine and food share the same roots. If one chooses the right food and medicinal herbs and carefully arranges them according to Chinese medical theory, one's diet can be surprisingly beneficial to their health.
The history of Chinese medical food can be traced back to the Warring States Period two thousands years ago, where an ancient medical text lists a recipe for "stewed mutton with angelica."
Ever since, doctors of all the past dynasties have devoted themselves to studying the intersection between cuisine and medicine. Medicinal cuisine gradually developed to become an influential branch of the Chinese medical system and continues to influence people today.
Medicinal cuisine is specially formulated to address the distinctive nutritional needs of a disease that cannot be met by more traditional food. Such foods are a careful combination of Chinese medical knowledge and traditional cuisine.
Medicinal food is not only different from general food, but also from medicine. In medicinal cuisine, traditional staples continue to remain the dominant ingredient, which goes against the ancient saying that "good medicine tastes bitter." Emphasis is put on an effective but, more importantly, delicious combination of both food and medicine.
People are accustomed to taking tonics in winter, however, according to Chinese medical theory, people also need to pay particular attention to their health during the summer.
As the weather heats up and days grow longer, the hot weather and fierce sun take a toll on our bodies and deplete important nutrients.
Consequently, it is important to eat "cooling" vegetables and fruits such as Lotus seed, chrysanthemum and Chinese wax gourd.
Like any fine food, medicinal cuisine is an art that takes time and practice to perfect. Below we list four medicinal cuisines that are well-suited for summer and encourage you to have a try!
Lotus seed, dried lily bulb and white fungus soup
Ingredients:
Lotus seed (25g), dried lily bulb (15g), white fungus (20g), crystal sugar (3-5 cubes), water.
Preparation:
Soak the dried materials and simmer until soft, and then add sugar.
Tips:
The dish is beneficial to the spleen and stomach, clears the lungs, calms the heart and relaxes the mind.
Cassia seed porridge
Ingredients:
Sautéed cassia seed (10g), rice (60g), crystal sugar (3 cubes), water.
Preparation:
Boil the sautéed cassia seed and keep the soup. Mix the rice with the soup and simmer, add sugar when the rice becomes soft.
Tips:
The dish cleanses the liver, improves vision and cures constipation.
Chrysanthemum porridge
Ingredients:
Chrysanthemum (50g), brown rice (100g), water.
Preparation:
Boil the chrysanthemum and keep the soup, mix the brown rice with the soup and simmer for half an hour.
Tips:
The dish cools down one's internal heat, clears the lungs, soothes the liver, relieves headaches, sand ringing ears. Not suitable for people with weak spleens or stomach condition.
Fungus and Chinese cabbage with mint flavor
Ingredients:
Chinese cabbage, fresh mint (30g), dried fungus (25g), fresh lemon (1/4)
Flavoring:
1/2 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon olive oil
Preparation:
Soak the dried fungus, boil the Chinese cabbage for 2 minutes and then cut it into shreds, cut the mint into slices, mix the three materials in a bowl and add squeezed
lemon juice, and the flavoring, mix evenly.
Tips:
The dish has a soothing and refreshing taste, improves the appetite, cools down one's internal heat and will help digestion.
