Chinese food therapy recipes
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1. Therapeutic Chinese recipes
These are practical, everyday recipes drawn from the Chinese food therapy (shi liao) tradition. Each one targets a specific TCM pattern — building qi and blood, moistening the Lungs, dispersing damp, warming the Kidneys — using widely available ingredients. They are designed to integrate with the dietary principles described on the main Chinese food therapy page and complement clinical treatment.
2. Recipe directory
- Congee (basic and variations) — the foundational Chinese rice porridge for Spleen and Stomach support.
- Four Things Soup (Si Wu Tang) — the classical Chinese blood-nourishing tonic adapted as a soup.
- Dang Gui chicken soup — the most famous postnatal and blood-building soup in Chinese cuisine.
- Black sesame paste — a Kidney-yin and Liver-blood tonic for grey hair, dryness and constipation.
- Pear and rock sugar soup — the autumn classic for dry cough and Lung dryness.
- Eight Treasures rice (Ba Bao Fan) — a celebratory dessert with eight blood- and qi-tonifying ingredients.
- Red bean and barley soup — the classic damp-clearing soup for puffiness, weight gain and bloating.
- Chinese-style bone broth — deeply nourishing Kidney-jing tonic, foundation of many Chinese soups.
