| Chinese medicinal cuisine is unique in China and has
a long history. On the basis of Chinese traditional herbalism,
it combines strictly processed Chinese traditional medicine
and traditional culinary materials together, to cook delicious
food, functioning as a healer and restoring health. In
China, people contend that food tonic is much better than
medicine tonic in building up one's health. Medicine food
has a variety of fine materials to choose and features
unique flavor after strict processing. Generally herbal
materials are more commonly used after processing to remove
odors. However individuals of different physical status
need to select different herbs. Since it has herbs inside,
it is better to have it after doctor's advice.
In medicine food cooking, usually slow cooking methods
as stewing, braising and simmering are applied in order
to extract more herbal juice.
Typical medicinal cuisine:
Pigeonlet Stewed with Gouqi (Medlar) and Huangqi (Membranous
Milk Vetch)
Pork Simmered with Lotus Seed and lily
Pig's Kidney Stewed with Eucommia Bark
|
