Since childhood, I have tasted all kinds of soups at home and in restaurants, not only because of their delicious taste, but also because of their close connection with the concept of TCM health preservation, which inspired me deeply.
1. Herbal diet of soup:
While exploring the world of Cantonese soup, I gradually realized the profound connection between the medicinal diet of soup and the concept of health preservation in traditional Chinese medicine.
This ancient cooking method is not only a taste enjoyment, but also a health care method that combines the wisdom of Chinese medicine diet therapy.
I still remember one time, I tasted a bowl of nourishing and healthy black-bone chicken soup.
In addition to the tender black-bone chicken, Chinese herbal medicines such as angelica, medlar and astragalus were added to the soup.
At the moment of tasting, I not only felt the delicacy of chicken soup, but also felt the aroma and nourishing effect of Chinese herbal medicines in the soup.
This experience made me realize more deeply that the combination of medicine and food of Guangdong soup is not a simple cooking combination, but contains a detailed embodiment of the concept of health preservation in traditional Chinese medicine.
Traditional Chinese medicine emphasizes balance and harmony. Different ingredients can play different roles. Some are warming, some are clearing away heat, some are nourishing yin, and some are promoting blood circulation. It is under the guidance of these principles that the combination of soup and medicine and food has been formed.
2. Stewing time of soup:
Once, I was going to stew a pot of mung bean soup to clear away heat and fire.
According to the concept of traditional Chinese medicine, mung bean has the function of clearing away heat and toxic materials, and is suitable for enjoying the cool in summer.
But in the process of stewing, I deliberately grasped the right time to let mung beans fully release their medicinal value, while retaining the delicious soup.
During the stew, I carefully observed the changes of the soup.
At first, mung beans gradually softened, then the soup gradually became clear, and the color of mung beans gradually blended into it.
I know this is the expression of mung bean active ingredients in soup.
When the color and taste of the soup reached my satisfaction, I stopped stewing and kept the medicinal value and delicious taste of the soup.
Therefore, the stewing time of soup is actually a practice of the concept of TCM health preservation.
Reasonable control of stewing time can not only enjoy the delicious soup, but also fully absorb the medicinal components in it, which plays a role in conditioning and health preservation.
In this way, I have a deeper understanding of the wisdom of TCM health preservation, and I also cherish this traditional cooking method, which not only nourishes our taste buds, but also nourishes our physical and mental health.
3. Five flavors of soup:
Not long ago, I decided to make a soup that is conducive to clearing away heat and reducing fire, so as to relieve the discomfort in my body.
I choose rock sugar Sydney soup because Sydney is considered as a good product for clearing away heat and promoting fluid production, and rock sugar can add sweetness to the soup.
But I realized that to achieve the effect of medicated diet, five flavors are indispensable.
I carefully selected fresh Sydney and the right amount of rock sugar, and then started the stew process.
In the process of stewing, I added a small amount of medlar and red dates, which are commonly used condiments in traditional Chinese medicine.
I think through this collocation, the five flavors in the soup can be reconciled and play a better role in clearing heat.
After the soup was cooked, I took a sip with expectation. The sweetness of Sydney and rock sugar blend in the mouth, while the faint aroma of medlar and jujube makes the whole soup more attractive.
This harmony of five flavors not only makes the soup more delicious, but also conforms to the balance concept emphasized by TCM health preservation.
Beibei has something to say:
In my opinion, Guangdong soup is not only delicious food, but also a vivid embodiment of the concept of health preservation in traditional Chinese medicine.
Through the collocation of ingredients, the time of stewing, the harmony of five flavors, and the choice of seasons, Cantonese people have inherited the wisdom of traditional Chinese medicine in diet.
Every bowl of soup is the care of the body and the inheritance of the concept of health preservation in traditional Chinese medicine.
It is this connection that makes me cherish the food culture on this land more, and I firmly believe that the way of health preservation has a long history and is worth exploring and inheriting.