Herbal tonic cuisine is all the rage in Asia, it could help you detox from holiday indulgences.
Medicinal or tonic cuisine is a centuries-old tradition in China. It’s based on the notion that all ingredients can be classified as yin (foods that slow the metabolism), yang (foods that increase it) or neutral. When combined in the right proportions, these ingredients can help attain the key to all health: balance.
Tonic cuisine’s scientific efficacy remains up for debate, but Chinese herbal doctors swear by its powers to help cleanse and rejuvenate the body, prevent disease and maintain health and longevity. “There are around a hundred Chinese herbal medicines that can be considered both as food and medicine,” says Mary Cheng, senior manager and pharmacist at Eu Yan Sang, a 130-year-old traditional Chinese medicine company. “We eat tonic cuisine for the beneficial effects of the herbs themselves, preserving your health, and because [the herbs] blend great with the dish.” (See 10 things to do in Beijing.)
Appetite whetted? Here’s a look at some of the ingredients most commonly used in tonic cuisine, and some restaurants that serve it.
FOX NUT
Valued for its antiaging properties, the neutral fox nut is also said to benefit the internal organs (particularly the spleen) and be an antidote to indigestion.ASTRAGALUS ROOT
Typically taken in teas or soups, astragalus, a yang tonic, is believed to strengthen and promote the flow of energy, to protect the immune system and to reduce inflammations.WOLFBERRY
Otherwise known as lycium fruit, wolfberry is rich in antioxidants and minerals. Considered a yin tonic, it is thought to remove toxins from the liver and kidneys.JUJUBE
Also called red date, jujube is a neutral tonic used to relieve stress, replenish energy, and treat anemia.LOTUS SEED
This neutral tonic is believed by herbalists to strengthen the spleen, replenish the kidney and nourish the heart.
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