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Chinese Medicinal Food 3: In Summer DVD

  • Chinese Medicinal Food in Summer
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$14.95
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dv00medif3
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Product Description

Chinese Medicinal Food 3: In Summer
Published by Qilu Electronic Audio-Visual Publishing House, 2007
Medium: 1 DVD-5
DVD regional code setting: All
Picture format: NTSC, MPEG-2, Color
Soundtrack: Chinese
Subtitle: Chinese-English
Run time: 48 minutes
ISBN: 9787884087976
ISRC: CNE220701350
EAN: 6937475388613

Chinese Medicinal Food

Traditional Chinese Medicine and Pharmacy boast of a long history and enjoy perpetual fame. And Chinese medicinal food integrated with traditional Chinese medicine and Chinese food based on the theory of Yin and Yang as well as the Five Elements enjoys the most fame. This documentary is lectured by the famous medicinal food expert Mr. Sun Rongcan from Sichuan home of Chinese traditional medicine. Its content includes historical and literary quotation of the 48 dishes of Chinese medicinal food, ach matching the four seasons, with the effect of tonifying, strengthening, and prolonging one’s life as well as replenishing Yin and nourishing Yang. By following this documentary, you’ll learn the principle and effect of Chinese medicinal food and know how to choose elements and mix them and how to cook them.

Chinese Medicinal Food documentary consists of 5 parts: 1. Curative Food; 2. In Spring; 3. In Summer; 4. In Autumn; 5. In Winter

Part 3 In summer
1. Goldthread Root with String Bean
2. Cowpea with Coix Seed
3. Akebi with White Gourd
4. Decoction of Plantain and Bamboo Parasitic Fungus
5. Honeysuckle with Chicken Soup
6. Silver Carp with Panax Notoginseng
7. Achyranthes Root with Tendon
8. Duck with Aweto
9. Pilous Antler with Bean Curd
10. Stewed Sleeve-fish with Lotus Root
11. Port Heart with Polygonatum
12. Eel with Radices Rehmanniae

商品名称:《中国药膳3—夏季篇》
出版社:齐鲁电子音像出版社,2007
介质:DVD5
碟数:1
字幕:中英文
ISBN 978-7-88408-797-6
ISRC CN-E22-07-0135-0/V.R

中国药膳

中国的医学、药学源远流长,久负盛名。而根据阴阳五行之术,集中医、中药学原理和中国膳食为一体的中国药膳,更堪称一绝。本片由中药之乡四川的著名药膳专家孙蓉灿主讲并示范,内容包括春、夏、秋、冬四季滋补和强身健体、延年益寿、养颜美容、滋阴壮阳等篇目共48道药膳之历史典故、原理功效、选料配方、烹饪方法等。
1. 食料篇 2. 春季篇 3. 夏季篇 4. 秋季篇5. 冬季篇

夏季篇
一.黄莲清豆 二.薏仁豇豆 三.木通冬瓜 四.车前竹荪汤 五.鸡汁金银花 六.田七仔鲶七.牛膝蹄筋 八.虫草鸭子 九.鹿茸豆腐 十.莲藕炖鱿鱼 十一.玉竹心子 十二.地黄鳗鱼

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