University teaches TCM, and herbal dishes


Students from Nanjing University of Chinese Medicine introduce their herbal cuisines. [Photo/]

A university in Jiangsu, East China known for producing traditional Chinese medicine professionals has introduced an herbal cuisine course for its students, aiming to inspire them with more dietary ideas. 

Nanjing University of Chinese Medicine launched the class with the help of Zhuang Ming, a food therapy master, along with students divided into eight groups by the choice of their interest. 

For example, one group was interested in relieving stomachache and another group focused on designing dishes to help pregnant people stay healthy. 

“For children with weak spleen and stomach function, we added tuckahoe powder and honey to their pudding, which can help them warm the organ and drive away internal cold,” one student said. 

Another group, who aimed at tackling hypochondriac pain, a symptom that has been commonly seen among young people, especially night owls, won warm response from Zhuang. 

He regarded the therapy of a broad market prospect as “young people often sit in front of computers for a long period of time, or stay up late at night.” 

“It is very harmful to the liver and we should design appropriate dishes to nourish the organ,” Zhuang said. 

With his help, the students finally worked out a recipe which included dishes such as stewed pigeon egg soup, gardenia nut congee, and fingered citron tea, materials widely believed to help reduce internal heat, relieve liver pain, and beautify the skin.