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7.Lychee (Lichi) (荔枝 lì zh )
Nature: Warm
Taste: Sweet
Acts on Organ: Heart, Spleen and Liver
Health Benefits:
In China, lychee is regarded as “gift for a joyful life.” The famous poet Su Shi of the Song Dynasty once exclaimed that he would like to stay in Lingnan and eat 300 lychees each day. Today lychees are commonly sold fresh in many Chinese markets, and can be found in supermarkets worldwide.
According to Diannan Ben Cao, “Lychees are helpful to nourish blood and tranquilize mind, increase appetite and invigorate spleen, and constrain sweat.” In Traditional Chinese Medicine, the lychee, much like the longan, is considered a “warm” fruit, so eating too many lychees will cause excessive internal heat.
Lychees are an old folk remedy for cough, cold, fever and sore throat. They can be decocted to invigorate strength, supplement blood, and prevent anemia. Dried lychees taste somewhat like raisins, and the Chinese use grated lychees as a sweetener in tea, a good choice for maintaining a beautiful complexion.
What’s more, lychee seeds can be used to lessen the pain of nerve inflammations.
Modern Researches:
Lychee contains sugar, dietary fiber, protein, vitamin C, calcium, magnesium and phosphorus. Rich in vitamin C, lychee can help the body fight against heart disease and cancers. Lychee is also beneficial for our bones, blood vessels and tissue.
You Might (not) Want To Take Lychee:
Lychee can be helpful for people with the following conditions:
anemia;
neurasthenia;
bad memory.
The following people are not recommended to eat too many lychees:
diabetics;
people with phlegm-fire or deficiency of Yin.
Let’s Cook Lychee:
Recommended Recipe: Sweet Lychee Soup (荔枝甜羹)
Ingredients: fresh lychees, 2 cups lychee juice, milk, porridge (thick)
Seasoning: sugar
Preparation:
1. Bring the juice to a boil over medium-high heat.
2. Mix lychees, milk and porridge, put aside.
3. Cool the juice slightly and pour into a blender. Add the prepared mixture and blend until smooth.
4. Serve hot, or refrigerate for about
3 hours.
《中国人的饮食养生》以食品的类别为线索,介绍了中国传统养生对于不同种类的不同食物的功用的认识,并结合现代研究,针对不同的体质给出合理的膳食建议和烹饪方法、菜谱。本书是作者在广泛收集材料的基础上独立编写的第一手手稿,目前尚未在中国境内外出版,因此在内容上具有明显的原创性和独特性。
From this book readers are expected to learn about the traditional Chinese way of eating and find their opinions as regards the choices of food in various situations. They will also familiarized themselves with a great variety of traditionally consumed Chinese food items and understand why the Chinese people generally believe food and medicine are of the same origin. Detailed accounts of the properties of different food items will serve as useful references for making decisions on what one should choose to eat according to his or her own physical conditions.
Preface
Chapter One: Grains and Beans
Chapter Two: Vegetables and Fruit
Chapter Three: Edible Fungi and Nuts
Chapter Four: Poultry, Meat, Milk and Eggs
Chapter Five: Aquatic Products
Chapter Six: Constitution, Season and Food
Appendix
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