It is well known that every part of a snake is useful. Using snakes as medicine has a long history in China and is recorded in detail in many ancient classics of Chinese traditional medicine, including Compendium of Materia Medica by Li Shizhen(李时珍 Lǐ Shízhēn). The book narrated 17 kinds of snake medicines, most of which about the flesh of a snake.
Category: Chinese Food
Five nuts 五核桃
Nuts has many benefits. TCM believes that nuts are warm and hot in nature. The cold weather makes it suitable for people to eat nuts in winter without getting internal heat. Most nuts can nourish and strengthen kidneys, brain, and heart. In addition, eating nuts in winter helps keep warm and improve physical quality.
Goat Meat 羊肉宴
Goat meat is cooked in many different ways. A big bowl of goat meat and spicy goat blood soup, loaded with hot yang ("hot") energy to warm people up throughout the chilly winter, is a centuries-old traditional dish on the dining tables of farmers in Zhangqiao(张桥 Zhāngqiáo) Village of Jinshanwei(金山卫 Jīnshānwèi) Town, Jinshan District.
Chinese food:Hot and Sour Rice Noodles
Hot and sour powder belongs to Chongqing vegetable dishes, main raw material are noodles; process boiled, making simple;
Chinese food:Chongqing Beer Duck
Chongqing beer duck belong to Sichuan cuisine recipes, main raw material is a duck, and beef, technology is burning, making difficult medium,
Cooking with TCM 药膳
In traditional Chinese medicine, it's unnecessary to hold your nose and swallow a bitter potion to stay healthy and boost energy in winter. An array of appetizing dishes, known as yao shan(药膳 Yàoshàn), can do the trick.
TCM Treasures 中医的珍宝
Known for invigorating blood circulation and regulating menstruation, yi mu cao(益母草 Yìmǔ Cǎo) which also known as motherwort is a TCM herb popular with many women.
Herbal tea 凉茶
Herbal tea is a nice choice, regardless of season. The Chinese herbal tea or cold tea is a drink concocted from medicinal herbals to ease the summer heat in human's body or sore throat caused by the dry winter.
What to Eat in Hong Kong——Fine Dining
While no-nonsense Chinese cuisine can be found on every corner, Hong Kong’s spectacular rise into a major centre of international trade along with its penchant for innovation has enabled the blossoming of a renowned fine dining scene heavily decorated in Michelin stars and other prestigious accolades.
What to Eat in Hong Kong——Fusion
For a city that has been a crossroads of cultures since its inception, it is no wonder that Hong Kong’s kitchens fuse the flavours of different countries and regions. In the colonial period, people arrived in Hong Kong from all over China bringing their regional styles of cooking with them and later blending them together. Then Chinese chefs started adding soy sauce to European dishes, creating a new discipline known as Soy Sauce Western. From here the innovations multiplied and created the culinary capital of Asia, where you can taste fusion flavours everywhere from street market stalls to the molecular cuisine of creative chefs.
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