Chinese Medicine Food

Medicine food is     1     unique cooking style in Chinese cuisine. It is a perfect combination (合并) of Chinese cooking and traditional Chinese medicine to get the effects of health keeping. It is a skillful application of the yin and yang (阴阳) theory     2     (strength) 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,     3     will make each cooked dish balanced.

During the 5th century BC, cooks created cuisines with medical values and developed Chinese art of cooking,     4     (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 beneficial     5     the body.

By the Song dynasty,     6     was recorded that many diseases could be cured through proper diet. Different foods were sorted according to their original mature. Cold foods     7     (believe) to remove fever whale warm foods reduce running noses.

Knowing the nature of individual foods     8     (enable) the Chinese to eat right food to protect     9     (vary) of inside organs and balance the yin and yang of the body. For example, sour food eases some disorders.     10     (slight) sweet food relieves illness related to the veins and bitter food helps to cure an overheated body.

Identity     1     (be) an important topic among the overseas Chinese since Chinese traders established Chinatowns throughout Indonesia in the 1400s,     2    (kick) off centuries of Chinese migration (移民) all over the world.

The later generations of these waves of migration have shaped and been shaped by each of     3     (they) new homes. Many of the Chinese overseas locate home in comforting regional Chinese dishes which they     4     (eat) during childhood.

For many of them, home tastes are like a mix of markedly Chinese foods and foods which are not     5     (typical) Chinese. “Cantonese cuisine values vividly fresh ingredients (原料), so my parents loved searching for the best     6     was available off the Pacific West Coast,” said Lee F. Man, Chinese-Canadian food writer and founder of the Chinese Restaurant Awards. “Fish caught by my father, cabbages     7     (gather) by my mother, and locally raised chickens all made their way     8     our dinner table.”

Many interviewees described their kitchens as windows into their true     9     (self). “To a lot of these people,” they said, “dining table is a safe and comfortable space, because home cooking is allowing you to feel your Chinese identity.”

Gabe Chan,     10     Chinese-Canadian chef, said in his interview, “Chinese food existed before us and will exist long after us. Chinese food forever.”