Gourmand vol 4

VOL.004 J u n e

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ZONGZI CULTURE ZONGZI CULTURE TASTY CANTONESE ZONGZI

SPRING COMES, WILD HERB GROWS SPRING CHIVES

EMBRACING NANJING STYLE WHEN SHANGHAI MEETS CHONGMING

INVIGORATE YANG IN SPRING HERBAL CUISINE IN PLATE HERBAL FRAGRANCE DISH

SCAN WITH WECHAT FOR GUIDE

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Home Serial Number: CN32-1379/TS International Standard Serial Number (ISSN): ISSN 1005-0345 PRICE: ï¿¡3 Postal code for distribution: 28-169

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GOURMAND GOURMAND CHINESE EDITION ESTABLISHED ON JANUARY 1989 FIRST PUBLISHED IN ENGLISH ON 5TH JULY 2016

COPY RIGHT OWNER: SOHO Holdings Group Co. Ltd, Jiangsu PUBLISHER: SOHO Media Company Limited, Jiangsu.

CO-ORGANIZING UNITS: Jiangsu Cuisine Association

CONTENTS 02 ZONGZI CULTUR

Tasty Cantonses Zongzi

08 SPRING COMES, WILD HERB GROWS Spring Chive

16 EMBRACING NANJING STYLE

20 INVIGORATE YANG IN

SPRING, HERBAL CUISINE IN PLATE Herbal Fragrance Dish

EDITORIAL DEPARTMENT Jiangsu Nutrition Society SECRETARIAT:

ISSIN 1005-0345 HOME SERIAL NUMBER:

Liang Yue

CN32-1379/TS

EDITOR-IN-CHIEF:

INTERNATIONAL STANDARD

Min Zhou ART DIRECTOR: Chao Wang EDITOR: Xinyue Hu TRANSLATOR: Shella Chen PHOTOGRAPHER: Xiaoli Cheng, Guo Chen ART EDITOR: Naiqiang Wu, Ace Xie NEW MEDIA EDITOR: Chunhui Li HOME ISSUE UNIT: Jiangsu Bureau of Newspaper Distribution INTERNATIONAL ISSUE UNIT:

SERIAL NUMBER (ISSN): ISSN 1005-0345 ADVERTISEMENT LICENSE: 3200004970395 POSTAL CODE FOR DISTRIBUTION: 28-169 PRICE: £3 EDITORIAL DEPARTMENT TEL: 025-83324860 DISTRIBUTION DEPARTMENT: 025-84513344 MARKETING DEPARTMENT: 025-83231620 FAX: 025-84505484 ADDRESS:

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Tasty Cantonese Zongzi

TASTY CANTONESE ZONGZI Lunar 5 May is a traditional Chinese festival, Dragon Boat Festival. For Chinese people, eating Zongzi on Dragon Boat Festival is not only a folk-custom but also a special affection.

For those living abroad, the taste of zongzi would always bring up the living hometown memories.

There are many types of zongzi. People from north to south of China would have zongzi before and after the Festival. In this issue, we would introduce Cantonese zongzi culture, hopefully you would find your favourite.

Tasty Cantonese Zongzi

With 80 years Cantonese cuisine experience, Guangzhou Restaurant brings Likoufu Cantonese zongzi collection:

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STEAMED WRAPPED ZONG Wild phrynium capitatum leaves keep the freshness of the strictly selected materials; Three layers wrapping deliver multilayer taste; With pyramid-shape, it inherits the classics of 1300 years; Eight steps of bundling, it tastes sweet, fragrant and soft.

SALTED MEAT ZONG Little pyramid-shaped salted meat zong looks like a cone and is the most popular zongzi in Canton. The classic salted meat zong is made of Thai glutinous rice, Shangdong green beans, lean pork meat and fat pork belly meat with a proportion of 3:7.

Besides, extra selected ingredients could bring Likoufu Salted Meat Zong with various flavour.

Steamed Wrapped Zong & Salted Meat Zong

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Tasty Cantonese Zongzi

STEAMED WRAPPED ZONG WITH XIANG LOTUS SEED AND CHESTNUT Main ingredients: premium rice, green beans, dried-scallop, salted egg-yolk, highquality pork, etc.

This kind of zongzi selects wild phrynium capitatum leaves, because it is anticorrosion, with freshly green colour and full fragrance. As to the fillings, on the one hand, lotus seeds from Hunan (Xiang) has a great reputation as the best lotus seeds in China, on the other, chestnut is crowned as “the king of thousand fruits�. Steamed Wrapped Zong with Xiang Lotus Seed and Chestnut needs to use traditional making method and steam-boil them in buckets for over ten hours, so that it tastes fragrant, not greasy, glutinous and has a function of detoxification.

ABALONE EIGHT TREASURES MEAT ZONG Cai Yue Xuan abalone eight treasures meat zong applies Cantonese traditional zongzi making method, using Anji dried bamboo leaves, Danyang glutinous rice, Australian abalone, Japanese dried scallops and ICE ZONG mushrooms, Gaoyou salted egg yolks, With traditional zongzi shape, crystalselected pork clear ice skin wraps fresh fillings, ice belly, peeled zongzi brings delight and lovely flavour green beans, red and becomes the perfect combination skin peanuts, of early summer refreshment and and then slow traditional festive food. cook them all for three hours.

Tasty Cantonese Zongzi

BAMBOO LEAVES FRAGRANCE Three Yellow Three Pork Dried Scallop Pandanus Zong Whenever approaching Dragon Boat Festival, the streets are full of bamboo leaves aroma.

On this special occasion, Zhongshan Sheraton Hotel produces the authentic Three Yolks Three Pork Dried Scallop Pandanus Zong. As its name suggests, Pandanus Zong uses pandanus leaves to wrap.

However, processing pandanus leaves are quite complicated, as it needs to rub several times to get rid off the thrones, use

boiling water to soften the leaves, dry them and press them flat. After these steps the leaves are half-done. When wrapping zongzi, these half-ready leaves need to process again, three times soaking and drying, each time needs three hours. Then the leaves are finally ready.

As to ingredients, it needs marinated premium pork, washed high-quality red beans and glutinous rice, selected duck egg yolks, and tasty dried scallops.

Making method needs great skill too. Twist pandanus leaves into a cone shape, then add glutinous rice, pork, egg yolk, dried scallops, etc. layer by layer; after that, use water grass to tie

it together, then boil it well.

After long-hour simmering, the fragrance is integrated into zongzi, glutinous rice becomes soft and smooth, without being too sticky, red beans are stuffed evenly, egg yolks and pork belly reveal a shiny luster.

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Tasty Cantonese Zongzi

ZONGZI CULTURE Zongzi was called ‘jiaoshu’ in ancient China. It is said that ‘zongzi’ was invented for Qu Yuan, the poet and minister who committed suicide by drowning himself in the river. Zongzi is probably the most popular and traditional food in China with great history and culture. Zong contains not only delicious glutinous rice but also history of thousand years.

BO LUO ZONG In Huangpu District, Guangzhou, there is a South Sea Temple established in Sui Dynasty, which was the place where all emperors came for sea sacrifice. The Temple is located near the Old Fu Xu Port, which was the outport of Guangzhou during Tang, Song and Yuan Dynasty. At that time, all sailors who travelled along the Sea Silk

Road would go there to worship gods for safe trips. In front of the temple, there is a Shorea Robusta (Bo Luo in Chinese) tree which was planted by an Indian ambassador a long time ago. Thus the temple was called Bo Luo Temple.

13 lunar February is South Sea God Birthday, so every year on this day people would have temple fair. Villagers will need to make a large number of zongzi before the temple fair starts, on the one hand, zongzi is made for God worship, on the other hand, friends and families could have zongzi after going to the fair.

Bo Luo Zong needs three layers banana leaves to wrap glutinous rice, green beans and pork belly; it also needs to cook for eight hours. Pork belly needs one-week marination with salt, then twoday marination with sugar, and then finally add five spices. According to the villagers, their Bo Luo Zong has got its exclusive patent.

Tasty Cantonese Zongzi

TAISHAN ZONG

the puffing rice could create firm texture.

Taishan Salted Meat Zong has a beautiful shape and with a firm texture. The signature feature of authentic “Taishan Zong” is: Taishan people would add extra stir-fried “hong lan” to marinate pork belly (“hong lan”, lycianthes biflora Bitter) which brings a special flavour.

DONGGUAN DAOJIAO STEAMED WRAPPED ZONG

After steaming, the stuffings turn light red and come with unique aroma.

Taishan Salted Meat Zong’s main ingredients include salted egg yolks, peeled shrimps, pork belly, peanuts, Chinese bacon, glutinous rice, etc.

Besides, more ingredients, such as, peeled green beans, roasted pork, cha siu, dried mushroom, dried scallops, chestnuts, can be added according to personal preference. To make Taishan Zong, soaked rice is not necessary, washed rice is enough for the sake of puffing during cooking. At the same time, zongzi needs tight bundling so that

Daojiao Zong selects late-harvested glutinous rice, homemade salted egg yolk, pork belly, green beans, Hunan lotus seeds, premium, dried mushrooms, along with chopped garlic, sand ginger, fennel, star anise, five spice powder, fine sugar, etc. Using soaked bamboo leaves to wrap all the ingredients, and tie it with Dongguan grass thread. Soaked zongzi with boiling water and cook it well. The significant skills of making this type of zongzi are to evenly spread all ingredients, to cook it for 6-8 hours with steady fire. When it’s done, the fragrance of egg, meat, rice and beans all come together, tasty but not greasy, glutinous but not sticky, moderate salty and sweetness, with full fragrance and flavour.

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Spring Comes, Wild Herb Grows

Spring Comes, Wild Herb Grows

SPRING COMES, WILD HERB GROWS

When spring comes, the world turns lively with birds singing, flowers blooming, all greens growing. Among all those lovely greens, there are always tasty vegetables and herbs. Wild herbs might not easily catch one’s eyes, but they do have a lot magical effect for health.

It is not a rare case that people would find themselves have “high cholesterol” and “high triglycerides” after body examination. If you do, shepherd’s purse is a good choice. Experts said, shepherd’s purse contains acetylcholine, sitosterol and quaternary ammonium compound, which help reduce cholesterol and triglycerides in blood and liver. Besides, shepherd’s purse contains rich vitamin B2, vitamin C, carotene, chlorophyll. etc. which help emiction, bright eyesight, stop bleeding and so on.

If one gets pharyngitis and holds phlegm but could not get rid of it, it’s a very uncomfortable experience. Eating kalimeris indica could help ease the uncomfort. Kalimeris indica tastes bitter and has a good effect in sore throat relief.

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Spring Comes, Wild Herb Grows

There is a saying, "spring chives fragrant, summer chive spicy, autumn chives bitter, winter chives sweet". So to speak, chives in spring get the best taste. In spring, chive leaves are green like emerald, roots are white like jade, they taste fresh and tender with pleasant fragrant, so eating chives in spring is a feast.

Spring is a good time eating wild herbs. After Qingming Festival, all sorts of wild herbs grow.

For those who go for spring outing, picking or purchasing wild herbs is a fun activity. Of course, eating wild herbs is not just switching to different flavours of vegetables, but a great chance to improve health. Some wild herbs are said to prevent cancer. However, where to harvest wild herbs is a skilful thing, improper eating would lead to food poisoning.

A FEW THINGS TO BE AWARE OF WHEN EATING WILD HERBS:

1.

Some wild herbs need to be soaked for two hours before eating. For example, yam and allium grayi have slight poison, the body would feel uncomfortable if eating without soaking them in advance. In this case, this type of wild hebs need 2-hour soaking to remove the poison.

2.

Do not eat any unknown wild herbs. Eating wild herbs needs to know whether it’s poison or not. So whenever encountering unknown wild herbs, do not eat them. Because some wild herbs contain heavy poison, eating them would cause chest tightness, abdominal distention, vomiting and other symptoms, some might be dangerous to life.

3.

Stored wild herbs are not suitable for eating.

The best way to eat wild herbs is to harvest and eat on the same day. Stored wild herbs lack nutrition and are tasteless.

4.

Though bitter wild herbs help detoxing, but they are not suitable for frequent eating because overeating bitter wild herbs would cause harm to spleen and stomach.

5.

Do not eat polluted wild herbs. Wild herbs grow along the road would easily absorb lead, while those grow along polluted river contain poison as well. They are not suitable for eating.

SIMMER FRESHWATER FISH WITH ALFALFA AND BAMBOO SHOOTS Cooking method:

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Heat the pan, add scallion and garlic to create fragrance; Add freshwater fish, pan-fried both sides of the fish; Add stock and bring it to boil, then slowcook it; Add alfalfa and bamboo shoots, adjust taste with seasonings if necessary.

Spring Comes, Wild Herb Grows

SHEPHERD’S PURSE AND BAMBOO SHOOTS

KALIMERIS INDICA AND SMOKED BEAN CURD SALAD

Cooking method:

Cooking method:

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Chop bamboo shoots, put it in cold water, bring it to boil then immediately bring it out; Add some salt and oil; Put the purse into boiling water and then quickly bring it out, chop them into pieces; Heat the pan, add oil and bamboo shoots and shepherd’s purse, stir-fry well;

Adjust taste with seasonings before serving

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2.

Rinse well kalimeris indica and smoked bean curd;

Bring kalimeris indica and smoked bean curd into boiling water for a few minutes respectively, bring them out and drain them dry;

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Chop kalimeris indica and smoked bean curd into pieces Mix them well, add salt, sugar, vinegar and soy sauce; Add sesame oil, mix well and then serve

CHRYSANTHEMUM LEAVES SALAD Cooking method:

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Pick the freshest and most tender chrysanthemum leaves, rinse them; Serve it with homemade sauce

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Spring Comes, Wild Herb Grows

SPRING CHIVES

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Chinese chives have a nickname called “Qi Yang Cao�, it has a good effect in invigorating the kidney and strengthening Yang. Weather in spring changes quickly, so eating chives could warm up the body. Chives is also good for spleen and stomach.

Spring Comes, Wild Herb Grows

Tips: How to Cook Chinese Chives Chinese Chives can be cooked in many ways; we could stir-fry them alone, or go along with eggs, shredded pork, or make them as fillings of dumpling, baozi, ravioli, spring rolls and so on.

1. STIMULATE APPETITE

2. IMPROVE DIGESTION

Chives contain aromatic oil which could stimulate one’s appetite. so it’s healthy to eat spring chives, especially for the elderly, children and pregnant women.

Chives contain rich fibre which can increase intestinal peristalsis and help body digestion. Eating chives can prevent constipation and colorectal cancer. Besides, chives can wrap up body waste and then remove from the body.

Therefore, chive is also called “gut purging grass”.

4. ANTIBACTERIAL AND DIMINISH INFLAMMATION

5. GOOD FOR SKIN AND EYESIGHT

6. INVIGORATE QI AND YANG

Chives contain a lot of vitamin A, frequently eating chives can improve skin, eyesight and stomach, it can also prevent cold, influenza, cold asthma and alike.

Ancient Chinese called Chinese chives “aphrodisiac grass“, it could prevent impotence, polyuria, low back pain, leg weakness, etc.

Chives are believe to contain sulfur compounds which are antibacterial and help diminish inflammation, restrain Pseudomonas aeruginosa, dysentery, typhoid, E. coli and Staphylococcus aureus.

3. STIMULATE CIRCULATION TO END STASIS Chives can stimulate circulation to end stasis, help detox and reduce blood fat, as well as prevent coronary heart disease, anemia and atherosclerosis.

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Spring Comes, Wild Herb Grows

STIR-FRY CHIVES WITH ARTEMISIA Ingredients: 350g long-chopped chives 200g artemisia Some chopped dried pepper Cooking Method: 1. Heat the pan with vegetable oil and lard 2. Add salt, gourmet powder, chicken powder, 2 drops of white vinegar, stir-fry well.

Feature: Crispy artemisia and chives, salty and fresh.

CLAMP SOUP WITH CHIVES Ingredients: 250g chopped chives 30 clamps 1 egg white Cooking Method: 1. If clamps are fresh enough, we can use clampboiled water to boil the chives again. Add water when necessary.

2. Boil water and then add salt, gourmet powder, chicken powder, pepper powder, starch water.

3. Add sesame oil and then serve.

Feature: Salty and fresh, remember not to pour heavy starch water, stir egg white into filiform.

Spring Comes, Wild Herb Grows

Braise Catfish with Chives

Stir-fry Snails with Chives

Ingredients: whole catfish long chopped chives, around 18cm

Ingredients: 400g chives 150 snails Some chopped dried peppers

Cooking Method: 1.Heat the pan with lard and soybean oil, stir-fry spice.

2.Add some spicy sauce, stock, pepper powder, salt, gourmet powder, sugar, vinegar. Braise them all and finish it when the sauce is done.

Feature: Well-flavoured fish and fresh chives.

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Cooking Method: 1. Clean and prepare snails with boiled water.

2. Stir-fry chopped ginger, chopped garlic and dried pepper.

3. Add soy sauce, pepper powder, salt, gourmet powder, sugar, rice wine. Stir-fry well. Add starch water to make it sauce.

Feature: Using vegetable oil and lard to stir-fry quick with fierce fire. Crispy, salty and fresh. Delicious dish to company with wine.

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Embracing Nanjing Style

EMBRACING NANJING STYLE

Among Nanjing fine foods, braised duck head is one of the most popular.

Having said that, every local people knows Zhen Bao Fang Braised Duck Head. This dish can raise 1-2 million yuan sales per year for Zhen Bao Fang Restaurant. In 2014, Nanjing Zhen Bao Fang adjusted its Cantonese orientation, Cantonese dishes proportion reduced from 80% to 30%, dozens of Cantonese chefs cut from dozens to less ten. Cantonese cuisine led Zhen Bao Fang to a higher lever in food quality as a local Nanjing restaurant brand.

In 2010, Chinese master chef, Cantonese chef Lin Qun joined Zhen Bao Fang. At that time, Zhen Bao Fang had only two branches. But after menu adjustment and chefs rearrangement, Zhen Bao Fang started to expand speedily. Within a few years, Zhen Bao Fang Groups has already developed six branches and 16 cafĂŠ. However, those Cantonese dishes which ever brought glories to Zhen Bao Fang are constantly reduced in numbers.

Embracing Nanjing Style

GRILL RIB EYE WITH TERIYAKI SAUCE AND MINT

SIGNATURE BRAISED DUCK HEAD

Ingredients: Angus Rib eye Steak Fresh lily bulbs Dried scallion roots Chopped garlic Mint Black pepper Butter Japnese Teriyaki sauce Maggi sauce

Ingredients: 10 duck heads 30g scallion 20g ginger 5g bay leaves 5g star anise 5g nutmeg 3g cinnamon 5g gourmet powder 2 tsaoko 10g Hoisin sauce 8g oyster sauce 50g sugar 30g dark soy sauce 20g rice wine 10g Hua Diao wine 5g pepper powder 5g salt 1kg water 10g dried tangerine peel 10g Nan Ru preserved bean sauce

Cooking Method: 1. Remove tendons of the steak, dice into cubes, marinate with homemade spice for 5-6 hours.

2. Grill the steak to medium rare, place it on the plate.

3. Stir-fry grounded black pepper, chopped dried scallion roots, chopped garlic.

4. Put the steak into the pan again, pour brandy and teriyaki sauce, stir-fry well.

5. Serve with stir-fried chopped mint.

Cooking Method: 1. Wash and rinse well duck heads to get rid of the blood.

2. Heat the oil to high temperature, and then put duck heads into oil, then drain it dry.

3. Leave a few oil in the pan, stir-fry well the spice and seasonings, put duck heads into the pan.

4. Braise for 30 minutes with low fire, turn the other side of the duck heads, braise for another one hour until the sauce is thickened.

5. Serve cold.

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Embracing Nanjing Style

ICED LOBSTER WITH HUA DIAO WINE Ingredients: 10 well-selected lobster 100g high quality aged Hua Diao Wine 30g homemade rice wine 100g still water 100g soy sauce 150g sugar 20g Maggi seasonings Cooking Method: 1. Remove lobster’s legs and antennas. Put it into cold water, bring it to boil for three minutes, then rinse it with cold water, drain it dry.

2. Mix all seasonings and then marinate the lobster for 16 hours and then serve.

Taste: Freshly sweet and full of wine fragrance.

Embracing Nanjing Style

STEW TOFU WITH CHINESE CHIVES Ingredients: Gao Chun Tofu Chinese chives Soybean milk film Soy sauce Homemade meat soup Cooking Method: 1. Place soybean milk film in the bottom of the pot, then put chopped tofu.

2. Pour homemade meat soup, add soy sauce, soybean oil, chicken powder, gourmet powder, braise for 20 minutes with medium fire.

3. Chop chives and then sprinkle over tofu.

And then serve.

BAKE ABALONE WITH CHEESE Ingredients: 2 abalones half avocado salad dressing cheese powder Cooking Method: 1. Dice abalones and avocado into cubes.

2. Slightly mix avocado with a few salad dressing, and then fill into abalone shells.

3. Place abalone cubes over the avocado cubes, pour salad dressing and then place them into oven, bake them for 10 minutes with 200°C. 4. Sprinkle cheese powder and then serve.

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Invigorate Yang in SpringďźŒ Herbal Cuisine in Plate

Invigorate Yang in Spring， Herbal Cuisine in Plate

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INVIGORATE YANG IN SPRING，HERBAL CUISINE IN PLATE The recent TV show “Imperial Doctress” aroused a lot of public concerns on herbal cuisine. Leaving aside whether herbal cuisine is suitable for contemporary living, but the theory “homology of medicine and food “ is still widely used in China. Materials of herbal cuisine are more or less like other edible materials; they adapt to seasonal and natural changes best. In spring, how to choose appropriate herbal dishes? In this issue, we would explore the best herbal recipes in spring. There’s a folk saying that “Good medicine tastes bitter”. Herbal cuisine pays attention to the taste of the herbal choice, and it makes good pair with food and cooking method, so herbal dishes enjoy taste and health at the same time.

Herbal cuisine just mixing food and herbal in one pot, but under Chinese medicine health guidance to create tasty and healthy dishes.

The herbal cuisine focuses on nurturing and preventing diseases. Although it has a significant role in getting health fitness and body-recovering, it could not replace medicine at all. They all have their unique influence on health, and they all need to be consumed under guidance depending on different situations.

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Invigorate Yang in Spring， Herbal Cuisine in Plate

PROS AND CONS OF MOST-USED HERBAL ASTRAGALUS ROOT

SICHUAN LOVAGE RHIZOME

ANGELICA ROOT

Efficacy:

Efficacy:

Efficacy:

Astragalus root can reduce blood viscosity and thrombosis, lower blood pressure, protect the heart, adjust blood sugar, anti-free radical damage, anti-aging, anti-anoxia, anti-tumor, enhance the body immunity and alike. It is said that it could help cure heart disease, high blood pressure and diabetes.

Besides, Astragalus root helps blood vessel expansion, improving skin and blood circulation, so it is suitable for chronic ulcer patients.

What’s more, it can reduce proteinuria of nephritis patients, as well as protect the liver, prevent liver glycogen reduction.

Sichuan lovage rhizome has a good effect in coordinating qi and blood.

It helps qi and blood circulation as well as wind-dispelling and pain-relieving. This herbal can also contribute to curing headaches, rheumatism, thoracic pain, irregular menstruation, etc. Having Sichuan Lovage Rhizome together with Angelica Sinensis helps cure irregular menstruation.

Angelica root is one of the most widely use medicine, it could replenish blood, invigorate blood circulation, relief menstruation pain, moisturize pathogenic dryness to loosen the bowel. It can mainly help cure blood deficiency, irregular menstruation, absence of menstruation, menstruation pain, etc.

Taboo:

Most people can consume Angelica root, but dosage shall be in moderation. Otherwise, it can easily bring up side effect.

There are quite many taboos in consuming Angelica root, so it’s better to consume under doctor’s guidance.

Cons: People who are skinny, or caught a cold, or women on their periods shall not eat astragalus root.

Sichuan Lovage Rhizome is a hot property drug, so after usage, one shall not immediately drink e.g. green tea which is cold property.

Otherwise, it would highly affect the efficacy of the medicine.

Also, pregnant and breastfeeding women shall not consume Sichuan Lovage Rhizome.

Taboo:

Invigorate Yang in SpringďźŒ Herbal Cuisine in Plate

AISABELL ROOT

Efficacy: Asiabell root is a traditional herb for health. In ancient China, Asiabell root from Shanxi, Shangdang district, has the best quality. It can invigorate the spleen and replenish qi. Modern study proves that Asiabell root is good for enhancing immunity, expanding blood vessels, reducing blood pressure, improving microcirculation, enhancing hematopoiesis, etc. In addition, Asiabell root can boost leukocyte if patient’s leukocyte reduced caused by chemotherapy.

Taboo: People who with Qi stagnation, or has excessive heat in the body shall not consume Asiabell root.

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Invigorate Yang in SpringďźŒ Herbal Cuisine in Plate

PORIA

Efficacy: Poria has a slightly bitter taste, with a moderate property of the drug. It can use as medicine to remove dampness and promote urination, strengthen the spleen and stomach, as well as relieve mental stress. Modern study proves that Poria is good for enhancing immunity, while Poria Polysaccharide is anti-tumour and protects the liver.

Taboo: People who have syndrome of hyperactivity of fire due to deficiency of kidney yin, or whose mouth is parched and tongue scorched shall not consume Poria.

The elderly who has deficiency of the kidney, or too much urine, or frequent urination, or spermatorrhea should also avoid taking Poria.

RADIX PSEUDOSTELLARIAE

TALL GASTRODIA TUBER

Efficacy:

Efficacy:

Radix pseudostellariae is used for improving deficiency of spleen, Qi, and stomach. It is usually consumed with yam and dendrobium. However its efficacy in invigorating spleen and Qi is not as good as Asiabell root. Radix pseudostellariae can help stop cough and insomnia, spontaneous perspiration due to excessive heat. It can also invigorate Qi and improve appetite. Taking radix pseudostellariae with Coastal Glehnia Root and the tuber of dwarf lily turf can invigorate Qi and cure cough, while taking radix pseudostellariae with Spina Date Seed and Chinese Magnoliavine Fruit can improve insomnia and hyperhidrosis.

Taboo: People who have cold, fever, syndrome of phlegm-fire blocking orifices, malnutrition due to parasitic infestation, indigestion, etc. shall not have radix pseudostellariae.

Tall gastrodia tuber is a frequentused but rare herb, which is used to cure headaches, dizziness, limb numbness, paediatric convulsion, epilepsy, convulsions, tetanus embolism, etc.

Taboo: People who have Qi deficiency, blood deficiency, Yin deficiency, or suffer from depletion of the body fluid shall not consume tall gastrodia tuber.

Invigorate Yang in SpringďźŒ Herbal Cuisine in Plate

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Invigorate Yang in Spring， Herbal Cuisine in Plate

HERBAL FRAGRANCE DISH EIGHT FLAVOUR HEAVEN AND EARTH Main ingredients: Camel Hoof Medicinal herbs: Six Flavour Rehmanni, two herbs Herbal cuisine theory: In ancient China, imperial court chef used “Northen Eight Treasures” in cooking, while camel hoof is one of those. It is rare and with high nutrition and rich collagen, so consuming it with Six Flavour Rehmanni can invigorate Qi and nourish kidney and Yin.

Invigorate Yang in SpringďźŒ Herbal Cuisine in Plate

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CHINESE TAMARISK BUDS SALAD Main ingredients: Chinese tamarisk buds Herbal cuisine theory: Chinese tamarisk buds in spring taste bitter, but it can clear heat and detoxicate. This salad dish provides salty taste and fresh texture.

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Invigorate Yang in Spring， Herbal Cuisine in Plate

HERBAL FRAGRANCE DISH

MIX ROSE WITH COASTAL GLEHNIA ROOT, ALMOND, HONEY AND LILY Main ingredients: Lily bulbs, almonds, rose petals Additional ingredients: Coastal glehnia root, loquat leaf, honey Herbal cuisine theory: From “Inner Canon of the Yellow EmperorSuwen”, it said, in spring and summer, it’s a good time to invigorate Yang, while in autumn and winter, it’s a good time to nourishing Yin. This special flavoured honey made from coastal glehnia root and loquat leaf is a perfect dressing for lily bulbs and almonds.

This dish can nourish lung and stomach to cure constipation with laxatives by frequent consumption.

STEW TROTTERS WITH ANGELICA ROOT, PEACH BLOSSOM AND CRYSTAL SUGAR Main ingredients: Trotters Medicinal herbs: Angelica root, yam, aged tangerine peels, peach blossom Herbal cuisine theory: Traditional medicine study points that trotter is of neutral property, tastes sweety and salty.

Frequent consumption could invigorate the spleen and kidney, as well as strengthen waist and knees. This clever match of herbal and food from the same homology can maintain trotter’s nutrition yet eliminate its greasiness.

VOL.004 June

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粽子文化 粤味粽香，滋味悠长 粽子文化

春水花开季，野菜竞飘香 春食韭菜香

打造南京人爱吃的美味 南京人爱吃的美食

暖春养阳，药香入馔 药香入膳

SCAN WITH WECHAT FOR GUIDE

2017

Home Serial Number: CN32-1379/TS International Standard Serial Number (ISSN): ISSN 1005-0345 PRICE: ￡3 Postal code for distribution: 28-169

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