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Ang Happy Party ng Hangzhou Daily ay isang platform para sa pagpapalaganap.
Kung mayroon kang bagong lugar, bagong paraan ng paglalaro, bagong produkto, o bagong serbisyo na gusto mong ipaalam sa maraming tao, kami ay handa na tumulong sa iyo. Kung mayroon kang magandang ideya, o gustong mag-partner o magbigay ng pangalan sa isang event, kami ay handa na tulungan. Ang numero ng telepono para sa pagpapalaganap ng Happy Party ng Hangzhou Daily: 85109999, palaging available.
Ang ikaapat na season ng party ay matagumpay na ginanap kahapon. Salamat sa Hangzhou Municipal Hospital of Traditional Chinese Medicine at Guangxing Tang Guoyi Hall sa paglikha ng oportunidad na ito.
Ang schedule ng party ay nasa kahapon ng tanghalian. Nasa 1:40 PM ako sa Guangxing Tang, at may mga mambabasa na naghahatid na. "Una, bisitahin natin." Sumunod ako sa receptionist, at nagsimula kami sa East Wing papunta sa West Wing, mula sa ibaba hanggang sa itaas. Ang ganda ng mga sculpted woodwork at antique decoration ay nagpabago sa aming isipan, na tila hindi kami nararamdaman na nandito kami para matuto ng medicinal cuisine.
Sa isang mesa ay may 9 small dishes ng herbs: red, white, black, yellow. Nais ko lang subukan ang mga mambabasa, ngunit agad silang nagtawag ng sagot: goji berries, ginseng, chrysanthemum, eucommia, astragalus, codonopsis, licorice, ophiopogon, poria. Lahat ay tama, kaya't tila mga "herbal lovers". Sa ibang mesa ay may carp, large shrimp, pork, pig's kidney, pig's stomach, mushrooms, vegetables, tofu. Ibinigay namin sa mga mambabasa ang "challenge", na piliin ang herbs at pagkain, at ihahalo para gumawa ng isang medicinal dish, at susuriin ito ng mga eksperto — ang veteran doctor, Dr. Han Zuyuan.
Agad ang room ay "nag-implode".
"Gusto ko ng ginseng. Gawa ng fish soup, para sa utak."
"Piliin ang pig's kidney. Ang aking fried kidneys ay maganda."
"Sige, i-attach ang eucommia."
"Ano ang gagawin sa pig's stomach? Ang mushrooms okay?"
20 mga mambabasa ay nahati sa apat na grupo, at nagsimula sila nang masigasig. Ang apat na dayuhan ay naging confused. Pagkatapos ng ilang sandali, si American girl Ma Lin da ay "nag-iskor". She delicately picked up several large shrimps, three mushrooms, two vegetables, and one box of tofu. Ano ang herb na i-attach? She was stuck, so she asked her fellow student who studies Chinese medicine, Ou Junting. After thinking for a while, he picked a few goji berries, a few slices of astragalus, "What about some chrysanthemum too?" He laughed nervously.
Four stoves were lit simultaneously, frying, boiling, mixing—the kitchen of Guangxing Tang has never been this lively. Sun Ping even took off her coat, put on a chef’s white apron, rolled up her sleeves, and started cooking with energy. Within an hour, all four groups finished their medicinal dishes, and everyone rushed to present them to veteran doctor Han Zuyuan.
First group: Ginseng Fish Head King
This name was created by Sun Ping, Zhang Qixuan, Xie Xianji, and Zhou Huiting. They chose goji berries, ginseng, and ophiopogon. A small carp was lightly fried, then simmered into soup, followed by yam and the three herbs, finally adding tofu. The steaming bowl of fish soup looked very tempting, and tasting it, the flavor was surprisingly fresh. The group evaluated that this medicinal dish could nourish the brain, strengthen the kidneys, boost qi, and moisten yin.
Expert review: Ginseng helps relieve headaches and nourishes the liver and qi. When cooked with fish head, it indeed supports brain nourishment. However, black fish would be better. If using carp, pairing with yam and poria would be more suitable.
Second group: Eucommia Fried Kidneys
Chen Yongzhen was not originally selected for this party; she came just to observe, but ended up becoming the core member of the second group. This group spoke less but worked more. Everyone unanimously chose eucommia and pig's kidney, both known for strengthening the kidneys. "They're both good for the kidneys," said Chen Caihua. After half an hour, they completed the task first. The fried kidneys were tender and delicious, even the chef approved, making the team happy.
Expert review: Excellent combination. Eucommia strengthens tendons and bones and nourishes the kidneys, and when paired with kidneys—which also nourish the kidneys—the effect is enhanced. When cooking, boil eucommia first, save the broth for use, and discard the residue.
Third group: Pig Stomach Stir-Fried Yam
When this dish was served, it was mistaken for stir-fried rice cakes. Though the appearance was ordinary, much effort went into it. Jiang Yeli specially made a small cloth pouch filled with goji berries, ginseng, poria, and ophiopogon. During cooking, she added the broth from the pouch. "This medicinal dish can treat indigestion."
Expert review: Goji berries mainly nourish the liver and kidneys; poria helps eliminate dampness and supports the spleen; ophiopogon has cooling and moisturizing effects. Overall, this dish does help strengthen the spleen, but adding ginseng makes it mixed.
Fourth group: The First Snow on West Lake
This dish has a creative name, and it also has a foreign name: Big Surprise. It was the first Chinese dish cooked by four American friends with the help of a translator. "We mashed the tofu, mixed it with shrimp meat, vegetables, and mushrooms. The white, green, and brown colors resemble snowfall on West Lake after winter." The translator, Shen Tu Yujing, explained. Although, by Chinese standards, the dish's appearance was somewhat messy, it was impressive how the foreigners managed to peel and extract the shrimp meat.
Expert review: This Western-style "medicinal dish" left Dr. Han Zuyuan puzzled. "There are too many ingredients; I can't evaluate it." He admitted honestly. He explained that medicinal dishes follow a principle: one dish should focus on one primary benefit. For example, if you want a brain-nourishing dish, add ginseng, but other herbs with functions like strengthening the spleen or clearing the lungs aren't needed, otherwise they might conflict.
Dr. Han Zuyuan was the star of yesterday's party, and readers were eager to learn from him, pen in hand. He said, "Medicinal cuisine is simple—it's just food plus medicine. A simple black fungus tofu dish is medicinal, beneficial for hypertension patients. But making good medicinal cuisine is complex and requires the skills of a 'doctor + pharmacist + chef' trio. When learning to cook medicinal dishes, always remember: food and medicine must complement each other."
While Dr. Han was explaining, I secretly learned a simple medicinal dish from Guangxing Tang's head chef. Interested readers can try it.
Huangqi-Yuzhu Three-Slice Porridge
Ingredients: glutinous rice, japonica rice, salad oil, Huangqi (astragalus), yam, rock sugar
Mix glutinous rice and japonica rice together, add a little salad oil, mix well, and let sit for half an hour. Wash and cut Huangqi and yam into slices. Once the water in the pot boils, add the rice, Huangqi, yam, and cook over high heat for half an hour, then low heat for another one and a half hours. Add a little rock sugar before serving. This porridge can also be cooked in a pressure cooker.
Eat this porridge twice daily as a snack. It helps tonify the middle energizer, strengthen the spleen, and improve digestion.
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