Herbs and food – Postcard from China
“Let your food be you medicine and let your medicine be your food” is an old adage. Certainly this is a concept widely practiced in China.
In China herbs are not only used for medicinal purposes but they are consumed as food as well. Chinese herbs are found in everyday dishes just as we would include potatoes, onions and bay leaves in our stews. Tonic herbs like Shan yao (mountain potato) Dao zao (Red dates) and Dang gui (Angelica) are part of Chinese daily fare. It makes dining both therapeutic and tasty!!
According to Chinese dietary concepts, all foods like herbs have certain properties, therapeutic actions and can be consumed for particular health issues. During my trek to Anguo our group feasted on special herbal dishes prepared by a well-known chief in Anguo. (All in the spirit of education and research – of course)
Our lunches were absolutely delicious and beautifully presented. A few examples included:
Spicy Gingko Nut chicken - good for lung problems like wheezing and coughing
Gou qi zi leaf salad – good for vision problems
Lamb, dang gui and daikon radish stew - builds blood
Fish with Ham, Mushroom and Tain Ma – good for painful joints
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