Chinese Medicine Food
Medicine food is a unique cooking style in Chinese cuisine. It is perfect combination of Chinese cooking and traditional Chinese medicine to get the effects of health keeping. It is also a skillful (apply) of the yin and yang (阴阳) theory (strengthen) the function of food and herbs.
The Chinese sort each type of vegetable and meat in terms of yin and yang, and combine vegetables with meat, will make each cooked dish balanced.
During the 5th century BC, cooks created cuisines with medical values and developed Chinese art of cooking, (use) the nature of food to balance the diet. There were rules on how to arrange daily diet and lists of certain herbs and vegetables that were (benefit) to the body.
In the Song Dynasty, was recorded that many diseases could be cured through proper diets. Different foods were sorted according to their original nature. Cold foods (believe) to remove fever while warm foods reduce running noses.
Knowing the nature of individual foods (enable) the Chinese to eat right food to protect varieties of inside organs and balance the yin and yang of the body. For example, sour food eases some disorders. (slight) sweet food relieves illness related to the veins and bitter food helps to cure an overheated body.
