2 . Chinese cuisine is widely known and enjoyed all around the world. Who doesn’t long for a favorite Chinese dish? But there is one interesting concept concerning Chinese food which is almost unheard of in the West, and which is becoming increasingly ignored by the youth of the East—the ancient custom of “tonic food”.

Tonic food is food which is consumed to improve one’s well-being or avoid sickness. For instance, it was once the custom for new mothers to eat a sesame oil(麻油) chicken soup every day for the first month after giving birth. It was believed that this dish would benefit the muscles, reduce pain, improve circulation, stimulate sweating, and warm the body. Some foods, such as goat meat and spinach, are seen as “hot”, while others, such as Chinese cabbage and radishes, are seen as “cold”. One should be careful not to eat too much of either “hot” or “cold” food. However, how much “hot” or “cold” food one should eat depends on the time of the year, how the food is prepared and what it is prepared with, and the individual’s health.

The custom of employing tonic food for a healthier life also influences the catering industry. Chinese herbal medicines, such as wolfberry(枸杞子), can be found on many a restaurant menu, either added to fruit tea or as a beneficial addition to a dish. These herbs attract customers, such as overworked office staff, in need of a modest pick-me-up.

So, whether you need to boost your strength with a large helping of chicken soup, or increase your mental powers with a serving of fish soup, you may find that this ancient Chinese custom could be just the tonic you were looking for.

Mochi (年糕) is a traditional food popular in Chinese and Japanese cooking, made from     1    (special) treated rice. It is often presented in the form of a round cake, and is traditionally exchanged at the New Year.

Mochi is made by     2     (put) sticky rice into water overnight, cooking it and pounding it into a sticky paste. The paste is made into shapes ranging from simple to complex rounds, some of     3     are stuffed with sweet fillings. Mochi is often decorated with     4     (flower) or fruits, especially when it is exchanged as     5     gift at celebrations like birthdays and the New Year.

Traditionally, wooden mortars (臼) and pestles (杵)     6     (use) to pound mochi rice. Fresh mochi is usually cooked and served warm     7     a variety of sauces. Steaming and boiling are both popular preparations in Japan, along with cooking. Fresh mochi is soft but it hardens quickly. Prepacked mochi blocks, flattened and cut into square pieces or     8     (shape) into rounds, are available at grocery stores. Mochi can go bad easily, so it’s     9     (good) to cook soon than to keep it in your fridge.

Hard mochi pieces can be cooked, deep-fried, boiled, and more. Cooked mochi is very sticky, so be careful not     10     (choke) on it.