Characteristics

Chinese medicinal cuisine is unique to China and stretches back countless generations. Based on traditional Chinese herbal medicine, it combines herbal ingredients with traditional culinary materials to produce delicious food with health restoring qualities. The combination of herbal cures and food stuffs is not merely to hide any nasty flavors but actually re-enforces the medicinal effects.
 
In China, people think that medicinal food is much better than pure medicine in fortifying one's health. There are a large variety of fine materials to choose from when cooking medicinal food and each material has its own unique flavor. Processed herbal materials are generally more commonly used in order to avoid strong odors.

The Function of Chinese medicinal food

There are three main functions of Chinese medicinal foods:
1. Help to restore and build up the body. For the run down or naturally weak specific uses are;
- to regulate qi energy and nourish blood;
- to nourish yin and strengthen yang;
- to invigorate kidney and liver as well as spleen.
2. Help treat chronic disease.
3. Promote Longeveity.

Unique processing methods

According to traditional Chinese medicine, herbal medicines used for medicinal food should be specially prepared. In the cooking of medicinal food slow cooking methods such as stewing, steaming, braising and simmering are usually used in order to extract more of the herbs' healing properties.

Common processing procedures include:
Selecting raw materials
Soaking in water
Cutting into pieces and dry frying
Cooking with water
Steaming or cooking with wine, vinegar and/or honey.
The processed herbs are then cooked with appropriate foods and condiments.

Today in China, individuals can even order medicinal food in special medicinal food restaurants.

Have more information of Chinese Medicinal Food Restaurants in your city? Please contact us. Our email address is crieng@cri.com.cn.

Text by James Luke and Kong Xiaoling