Health care for famous artists

In Huangdi's Neijing, Su Wen Yi Fa Fang Yi Lun said, "Therefore, the territory of the East, where heaven and earth originated, is a land of fish and salt, and the seashore is near the water. Its people eat fish and are salty, and they are all safe and delicious. " This means that the land of Jiangsu and Zhejiang is the birthplace of heaven and earth, and the local people take fish and salt as food, which is rich in products and suitable for growth. Today, let's taste Zhejiang cuisine with Wang Linpeng, a national famous old Chinese medicine doctor.

1 Spleen-invigorating and Blood-enriching treasures in Zhejiang cuisine

The first Zhejiang cuisine food recommended by Wang Lao is: Spleen-invigorating and Blood-enriching treasures. "synopsis of the golden chamber" said: "the blood of the five internal organs depends entirely on the control of the temper." Spleen with vigorous transport function is full of qi and blood; On the contrary, qi and blood are passive, and qi and blood are deficient.

The manifestations of spleen-qi deficiency include poor diet, bloating, dizziness, shortness of breath, fatigue and burnout.

Wang Lao recommended two famous Zhejiang dishes for invigorating the spleen and nourishing the blood, one is the cooked beef with deep-fried dough sticks, and the other is the stewed meat with dried plum.

Beef enters the spleen and stomach meridian, which is warm and cool, and sweet. Whether the four qi and five flavors enter the meridian, it is good for the spleen. Everyone only knows that prunes are delicious, but in fact, they also have the effects of strengthening the spleen, enriching the blood and eliminating dampness! Legend has it that deep-fried dough sticks are produced in Shaoxing, Zhejiang Province. Besides being used as breakfast, deep-fried dough sticks can also be made into stewed onion and rice balls ...

Chinese medicine believes that beef in the north is warmer, while beef in the south is cooler.

Fried beef with old fritters

2 Spleen-invigorating and Qi-benefiting treasures in Zhejiang cuisine

The second Zhejiang cuisine food recommended by Wang Lao is: Spleen-invigorating and Qi-benefiting treasures. The representative dish is fennel.

The raw material of fennel beans is actually broad beans. The broad beans in Zhejiang are very different from the beans in the north. Chinese medicine considers beans to be treasures in the whole grain. There is a saying among the people: if you eat San Qian beans every day, you don't need to take medicine for years.

Vicia faba belongs to spleen and stomach meridian, which is warm in nature. It belongs to the food with the same origin of medicine and food, and has the effects of invigorating spleen and qi, mainly replenishing the qi of spleen and stomach, and improving appetite.

fennel bean method

winter melon skin and broad bean soup

Usage: 3-6g of winter melon skin, 6g of broad bean and three bowls of clear water. Take the soup together and drink two or three bowls a day.

Efficacy of invigorating spleen, invigorating qi and eliminating dampness

Wang Lao suggested that this prescription can be used for the early people with heavy humidity, fat body and mild chronic kidney disease.

3 Spleen-invigorating and Stomach-invigorating treasures in Zhejiang cuisine

There are two other specialties in Zhejiang cuisine: cooking without cooking wine only uses yellow wine; The best fresh bamboo shoots are more expensive than meat. This third way is the treasure in the dish of strengthening the spleen and stomach. As the saying goes, delicacies are not as good as winter bamboo shoots.

Li Shizhen pointed out in Compendium of Materia Medica that bamboo shoots have the effects of "clearing away heat, eliminating phlegm and refreshing stomach", and have the effects of benefiting seven orifices, dredging blood vessels, resolving phlegm and saliva, and promoting digestion and bloating. It is also believed that the longevity of people in bamboo forests is related to eating bamboo shoots.

Small coup to keep bamboo shoots fresh

Find a sealed can at home, put fresh bamboo shoots in it, cover them completely with rice, then seal them with plastic wrap and a lid and put them in the refrigerator. The bamboo shoots preserved in this way can be preserved for 1-2 weeks, and the freshness and taste are unchanged.