As an important part of the Chinese cuisine, medicinal dishes are designed to cure certain diseases through dietal dosages. Chinese master chefs have developed many food therapies by combining cookery with the theory of traditional Chinese medicine. Famous therapeutic dishes include lily and chicken soup, shrimp meat with pearl powder, ‘tianfu’ carp, duck braised with soy sauce and orange peel, and steamed dumplings stuffed with minced meat and poria coccos (a medicinal plant).
Other well-known Chinese culinary schools include the Confucian kitchen, the Tan family kitchen, and the extravaganza of delicacies prepared in a combination of Manchu and Han styles.
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