Food Therapy & Healing Recipes
Seasonal Eating in TCM
Warming vs. Cooling Foods
As the weather gets colder, we inevitably think of some heavy spices, and cinnamon is one of them. However, people’s attitudes towards cinnamon seem to be quite polarized; those who love it adore it, while those who dislike it can hardly stand its scent.The cinnamon in cinnamon rolls and the cassia used for stewing meat … Read more
Rou Gui (Cinnamon) Rou Gui, also known as Mu Gui, Da Gui, Gui Pi, and Yu Gui, is characterized by its thick bark, purple-red cross-section, and high oil content. The best quality has a strong aroma, sweet and slightly spicy flavor, and leaves no residue when chewed. Rou Gui was first recorded in the Shen … Read more
Cinnamon (Rou Gui) 1 Introduction Cinnamon, also known as Cassia, Chinese cinnamon, or Yu Gui, is characterized by its thin bark, thick flesh, purple-red cross-section, high oil content, strong aroma, and slightly sweet and spicy flavor. The best quality is one that leaves no residue when chewed. Cinnamon was first recorded in the Shennong Bencao … Read more
Cinnamon (Rou Gui) is a widely used herb in Traditional Chinese Medicine (TCM). In TCM, cinnamon is considered to have a spicy and sweet flavor, a warming nature, and it is associated with the Kidney (Shen), Spleen (Pi), and Bladder (Pang Guang) meridians. It is known for its ability to warm the Yang, return fire … Read more
Ginger — Releases the Exterior and Dispels Cold The renowned physician Sun Simiao stated: “As a physician, one must first understand the source of the illness, know what has been offended, and treat it with food. If food does not cure, then one may resort to medicine.” This means that for diseases, our first choice … Read more
Image Source: The Paper Spring is the season when Yang energy rises. It is beneficial for children to have a moderate dispersion of Yang energy within their bodies. However, many parents overlook dietary details in daily life, allowing their children to consume excessive “scattering” Yang foods, leading to a depletion of Yang energy, weakened constitution, … Read more
Traditional Chinese Medicine (TCM) has long held the theory of “food and medicine share the same source” (also known as “medicine and food share the same source”)—this theory posits that many foods serve as both food and medicine, capable of preventing and treating diseases just like medicinal herbs. The primary characteristic of yin foods is … Read more
【Disclaimer】The content is sourced from the internet. If there is any infringement, please contact us for removal! The voice is synthesized by software; please forgive any poor experience. Source: Huofaer Yangzheng Studio Ginger — Releases the Exterior and Dispels Cold The Medicine King Sun Simiao said: “As a physician, one must first understand the source … Read more
Daily Herb: Cang Zhu (Atractylodes) Alias: Chi Zhu, Qing Zhu, Xian Zhu. Source: This herb is the dried rhizome of the perennial herbaceous plant Mao Cang Zhu or Bei Cang Zhu from the Asteraceae family. Properties: Pungent, bitter, warm. Meridians: Spleen, Stomach, Liver. Functions: Dries dampness, strengthens the spleen, dispels wind and cold, brightens the … Read more
Today |Herb Discussion JIN RI BEN CAO SHUO Cang Zhu (Atractylodes) Cang Zhu has a bitter taste, is warm in nature, and is non-toxic. It belongs to the Spleen (Pi) and Stomach (Wei) meridians. It is indicated for the treatment of wind-cold-damp bi syndrome, dead muscle, spasms, jaundice, stops sweating, clears heat, and aids digestion. … Read more