MEDICINAL FOOD ON MENU FOR OVERSEAS STUDENTS

时间:2017-11-10浏览:16设置

MEDICINAL FOOD ON MENU FOR OVERSEAS STUDENTS

Professor Zhu Shenggen shares medicinal knowledge with 13 Japanese students at the first edition of the 'Chinese Medicinal Food in Four Seasons' activity series. The course opened at Shanghai University of Traditional Chinese Medicine on May 25.


Shanghai University of Traditional Chinese Medicine opened a series of courses titled Chinese Medicinal Food in Four Seasons on May 25, which combines academic knowledge with culinary skills.


The first activity of the series, focusing on spring cuisine, saw Zhu Shenggen, a veteran in cooking medicinal dishes, share his knowledge with 13 Japanese students.


Professor Zhu introduced the students to a variety of healthy foods that are suited to the climate characteristics in spring. Ingredients such as celtuce (a cultivar of lettuce), shepherd's purse, river shrimp, dates and lychees can effectively help balance the yin and yang and regulate energy flows in the body, according to Zhu.


Zhu and the students worked together to produce a spring lunch with eight dishes, carefully considering the color, aroma, taste and nutritive value the ingredients in each dish as they proceeded.


The final meal included dishes including bean curd mixed with chopped Indian aster, brine river shrimp, chives and scrambled eggs, simmered chicken soup with astragalus membranaceus, and wontons stuffed with shepherd's purse.


The students and teachers spoke highly of the activity, regarding it as a successful trial of a new way to integrate traditional Chinese medicine into people's daily lives, and hoped the school would organize more similar activities in the future.

The healthy dishes prepared by students and teachers at the series course. Clockwise from top: Bamboo shoot salad, bean curd mixed with chopped Indian aster, chives and scrambled eggs and brine river shrimp.

Healthy dishes prepared by students and teachers at the series course. Clockwise from top: Simmered chicken soup with astragalus membranaceus, dried longan date soup, and wontons with shepherd's purse filling.



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