Do you like traditional Chinese medicine diet? - Page 4

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Nov 3, 2009 03:54 GMT-6	#31
HERBEAT Points: 804 Join Date: Mar 17, 2009 Status: Offline	Bing pijiu is conpletely ok, Bob. I guess Chinese are smart enough to know what it means. In fact, I think we can say bing pijiu standard^-^ So I guess you must be a Chinese expert^-^

Nov 3, 2009 16:11 GMT-6	#32
BOBERT Points: 600 Join Date: Jan 1, 2009 Status: Offline	I am not a Chinese expert. I am a beer expert!

Nov 3, 2009 21:45 GMT-6	#33
HERBEAT Points: 804 Join Date: Mar 17, 2009 Status: Offline	Well, ok, beer expert...

Nov 3, 2009 22:35 GMT-6	#34
MARRIE Points: 2646 Join Date: Jan 7, 2008 Status: Offline	Chinese has lots of food therapies besides Cantonese part. It has nothing related to Herb, honestly speaking.

Nov 3, 2009 22:39 GMT-6	#35
HERBEAT Points: 804 Join Date: Mar 17, 2009 Status: Offline	Quote: Originally Posted by MARRIE It has nothing related to Herb, honestly speaking. Hey Marrie, I don't agree with you. Or if it's not herb, it would be some traditional Chinese medicine?

Nov 12, 2009 02:29 GMT-6	#36
GUESTELL	Cooking food with medicinal herbs to increase both their therapeutic and nutritional values is one of the most ancient and original principles in traditional Chinese cuisine. Indeed, within the royal palaces and wealthy households of ancient China, it was always the custom to retain professional herbalists to formulate all of the chinese herbal recipes prepared in the kitchen, after which the cooks did the actual cooking. Herbalists decided which medicinal herbs should be combined with which foods, and these chinese herbal recipes have remained an integral part of traditional Chinese recipes down to the present day, which explains why therapeutically potent herbs such as garlic, ginger and spring onions appear in almost every Chinese dish. In addition to the basic herbs used to balance both the flavours and essential energies in food, the medicinal herb most highly favoured in Chinese herbal cooking is the tonic variety. Tonic dishes are specially blended combinations of fortifying foods and tonifying herbs, and their primary functions are to increase strength and stamina, enhance energy and immunity, boost sexual vitality and fertility, and prolong life. While many tonic dishes also have curative value for various common illnesses, their main role is to keep people healthy and make them stronger, and extend the enjoyment and vital functions of life to a ripe old age. I have enjoyed Chinese dishes prepared with herbs for many years; not only are they tasty, the herbal dishes do benefit my health.
GUESTELL

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