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.
Last Update : 4/2/2008 11:25:14 PM
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.
Last Update : 2006-10-23 15:16:47 
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