Food is your daily medicine in Chinese cuisines
“Food is your daily medicine”, regional Chinese cuisines and society relate food and its consumption patterns closely to the well-being and health of people.
Did you know that dumplings were invented by a doctor the Eastern Han Dynasty over 1,800 years ago ? Small packages stuffed with medicinal herbs, vegetables and meat as a 'natural nutrition and immunity supplement' to survive the cold winters.
Few other basic food health patterns in Chinese cuisines;
Why do Chinese people often eat seeds (or nuts) after lunch or dinner ? Seeds are great fuel to activate and balance your gut flora to digest your meal smoothly. People in Northern China also eat radish after meals during winter for the same digestive purpose.
Jujube are commonly eaten in between or before meals as snacks. The low-calorie and high-fiber count make jujube a natural 'weight loss supplement' to satisfy cravings and fill you up.
Delicious herbal soups are a vital health aspect of Chinese cuisines. Usually with a base of meat or vegetable broth; ancient delicately balanced recipes of medicinal herbs, mushrooms, veggies, seeds, fruits, meats or fish synergize and strengthen the individual ingredient health benefits as a whole and bringing a great, fine taste.