1. Raw material: Chinese yam is the tuber of a plant scientifically known as Dioscorea opposita, which belongs to the family of Cucurbitaceae. Fried yam, on the other hand, refers to sliced yam (Dioscorea polystachya) and fried.
2. Uses: Chinese yam is commonly used in cooking, and can be used in soups, stews, and desserts. Chinese yam has the effect of nourishing yin and tonifying the lungs, strengthening the spleen and nourishing the stomach, and is considered to have the effect of tonifying qi and nourishing yin, generating fluids and quenching thirst. Fried yam, on the other hand, is more commonly used in traditional Chinese medicine, has the effect of strengthening the spleen and lungs, tonifying the kidneys and strengthening the yang, and is often used to regulate the symptoms of spleen and lung weakness and kidney yin deficiency.
3. Cooking method: Chinese yam is mostly cooked using whole sliced, shredded and diced yams. Fried yam, on the other hand, is peeled and sliced, then fried. Stir-fried yam is often added to stir-fried vegetables to add flavor and aroma.
In summary, Chinese yam and stir-fried yam differ in raw materials, uses and cooking methods. Chinese yam is often used in cooking to nourish the yin and tonify the lungs, while stir-fried yam is often used in medicinal herbs to strengthen the spleen and benefit the lungs.