Description
Traditional Chinese medicine-based cooking blends pharmacognosy with culinary techniques to extract and preserve bioactive constituents from medicinal herbs.
Technical
The process relies on controlled thermal extraction, where gentle simmering (80–95 °C) hydrolyzes glycosides and alkaloids while preserving heat‑sensitive flavonoids and terpenes. Fermentation at 30–35 °C activates microbial enzymes that increase polysaccharide bioavailability, and pH adjustment (5.5–6.5) optimizes tannin extraction without compromising vitamin C stability.
Science
Primary Reaction
Thermal extraction and enzymatic hydrolysis of bioactive compounds
Sensory Profile
Aroma ()
earthyherbalfloralwarmmedicinalwoody
Origin & History
Civilization
Han Chinese practitioners of Traditional Chinese Medicine