Ebook: Herbal Chinese cooking

In both traditional Chinese cuisine as well as herbal medicine, there has never been a strict distinction between the roles of ""food"" and ""medicine"" in the kitchen or the clinic. One of the most basic premises of traditional Chinese medical therapy states, ""When illness occurs, first try to cure it with food; only when food fails should one resort to herbal medicines."" This means two things: first, that properly prepared food which has been correctly balanced for specific conditions is always the best cure; second, that food is always the best means for delivering medicinal herbs, e.;Cover; Copyright; Introduction; Herbal Ingredients; White Turnip Herbal Soup; Poached Eggs and Mushroom in Clear Broth; Lingzhi Lean Pork Soup; Chicken Stewed with Ginseng and Red Dates; Brown Rice and Bamboo Shoot Cooked in Dodder Broth; Fish Ball Spinach Soup; Watercress Sparerib Soup with Dried Figs; Sliced Fish and Vegetable Soup with Quail Grass; Miso Fish Soup with Daikon; Pigeon Stewed with Wild Yam and Wolfberry; Curried Cinnamon Rice; Clam Vegetable Soup; Fish Soup with Papaya and Beancurd; Pork Soup with Water Chestnuts and Red Dates; Tian Qi Chicken Soup.