Chinese health wisdom in fungus and walnut soup
The food and health culture originating from China has a very long history. Since the Yellow Emperor's Internal Classic put forward the concept of "medicine is used to remove it, and food is used to follow it", medicated food has become an indispensable part of Chinese people's daily life.
People in ancient times paid attention to "eating and drinking in moderation and living regularly", and exquisitely integrated food and medicine to achieve the goal of harmonizing yin and yang and strengthening the body.
For example, a fungus, walnut, and wolfberry soup that seems easy to make is the result of the ingenuity of experts who are good at food nutrition in various historical periods.
In the "Shen Nong's Materia Medica", black fungus is listed as a middle grade, saying that it "replenishes qi, relieves hunger, lightens the body and strengthens the will." Modern research has also confirmed that it has the effect of lowering blood lipids and adjusting cardiovascular function. Lycium barbarum is sweet and nourishing. Since the Tang Dynasty Sun Simiao's "Qian Jin Yi Fang", it has been praised as a top grade product that nourishes the liver and kidneys, improves intelligence, and improves eyesight. Walnut kernels are also a traditional ingredient for tonifying the kidneys and strengthening the waist.
The three things are combined together and stewed in water for ten minutes. After getting up every morning, eat it on an empty stomach. This is the most gentle and nourishing effect. It is especially suitable for people with high blood lipids for long-term conditioning. You can eat it like this.
The way to soothe the nerves and nourish blood in porridge
"Porridge therapy" occupies a special position in the history of Chinese food. Zhang Zhongjing, the medical sage of the Han Dynasty, recorded in "Treatise on Febrile Diseases and Miscellaneous Diseases" that porridge was used to help medicine.
By the Ming and Qing Dynasties, porridge recipes were emerging in endlessly.
If you use japonica rice as the base, cook it slowly over low heat until the rice grains bloom and just reveal a little bit, and the thick porridge oil can be seen on the surface of the porridge. At this time, add jujube kernels, cypress kernels and longan meat and cook together, thus forming a good food with the effect of nourishing the heart and calming the mind.
Pharmacists have always regarded jujube kernel as an important medicine for treating deficiency, restlessness and insomnia. Baiziren is better at nourishing the heart and regulating nutrition and health. Longan meat has a sweet and warm taste. It can replenish qi and blood, as well as the heart and spleen.
This porridge is especially suitable for scholars who are busy thinking and have restless nights, or for the elderly and infirm.
There is another type of famous blood-enhancing formula, which is composed of angelica, wolfberry, and red dates as the core. Angelica is called "the holy medicine of blood" by Li Shizhen. Lycium is used to nourish the liver and blood, and red dates can strengthen the spleen and replenish qi. These three ingredients work together to nourish the skin, nourish the blood, protect the liver, and improve eyesight. It can be said to be an exquisite product for women to regulate qi and blood.
The wisdom of solar terms in duck food and tea
Chinese food has always been about adapting measures to the time and local conditions .
Duck meat has a cool nature and a sweet and salty taste. It has been regarded as a "holy medicine for replenishing deficiency and fatigue" since ancient times. It is especially suitable for those with yin deficiency and internal heat.
"Suixiju Diet Manual" of the Qing Dynasty records that duck meat can "nourish the yin in the five internal organs and clear away the heat caused by fatigue".
Steam the fat duck together with Cordyceps sinensis. Cordyceps sinensis is moistened by duck meat, and its effect of nourishing the lungs and kidneys is even more prominent. Duck meat is boosted by Cordyceps sinensis, nourishing yin without disturbing the stomach.
This combination is a perfect example of complementary medicine and food compatibility .
In spring, Yang Qi rises, which can easily lead to inflammation of liver fire. It is best to drink herbal tea at this time.
Mix chrysanthemum and cassia seeds, then add raw hawthorn and boil them in water to replace tea. Among them, the sweet and cool of chrysanthemum is used to clear away heat, the bitter cold of cassia is used to purge fire, and the digestion and stagnation effect of hawthorn is used. Together they can clear away heat, purge fire, cool the liver and improve eyesight. It has a good auxiliary conditioning effect on the high blood pressure and hyperlipidemia caused by modern people's delicious diet.
The cultural gene of food therapy for thousands of years
Throughout the history of the development of Chinese food, from the food medicine system in "Zhou Li Tianguan" to the palace recipes in "Yinshan Zhengyao" written by Hu Sihui in the Yuan Dynasty, to the popularization of various materia medica and food lists in the Ming and Qing dynasties, food therapy culture has always been present throughout.
Behind every medicated meal is the Chinese people’s profound understanding of life, nature and health.
Daily drinking of various flower teas and fruit teas can reflect the ancient philosophy of "medicine and food come from the same origin". Lotus seed, lily and red bean paste are refreshing and moisturizing, and lotus root soup can soothe the mind, which can also reflect the ancient philosophy of "medicine and food come from the same origin".
These food recipes that have been passed down for thousands of years are not only a way to regulate the body, but also an act to practice the aesthetics of life. During the alternation of the four seasons, they use the most simple food in the world to nourish the body and mind, and continue the unique life wisdom and cultural memory of the Chinese nation.
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