Food Therapy Ingredients
Learn about the traditional ingredients used in Chinese food therapy — their health benefits, how to use them, and which recipes feature them.
What This Library Is
Every recipe on this site is built from a small cast of traditional ingredients, and this library is where each one gets its full report. The span is deliberately wide: familiar kitchen staples like ginger and red dates sit next to pantry roots like astragalus and codonopsis, and the library treats them all the same way — what the tradition says, what the modern evidence says, which recipes use them, and who should be careful. Twenty-nine ingredients have a full page here; the grid below is searchable by name or category, and the filter buttons let you see the whole traditional family at a glance.
The honest rule of the whole site applies double here: an ingredient page is a report, not a prescription. Every page carries a research section that splits the evidence into what supports the traditional use, what speaks against it, and what simply has not been tested — because the honest answer for most traditional foods is "some of each". And every page ends with a myth section, correcting one folk claim at a time, because a tradition that survives depends on being told straight.
How to Cook with Dried Ingredients
Most of the ingredients here are sold dried, and the cooking rules differ from the fresh-ingredient kitchen. Dried dates, goji, longan and the roots want a long, gentle simmer to release their flavour into broth or congee — the classic method is to add them at the start and let the pot do the work. Rinse dried ingredients first, watch the cooking time (two to three hours for a soup, twenty-five minutes for congee), and remember that dried weights are concentrated: ten red dates in a soup is a generous portion, not a garnish, and a large handful of goji ripples through a whole pot. The dedicated pages below note which ingredients are better ground than eaten whole, which are bitter enough to need balancing, and which — like the kidney-tonic roots — belong in small doses rather than everyday meals.
If you are new to this kitchen, start with the three that behave like ordinary food: ginger, red dates and goji berries. They are what the recipes lean on, they are cheap, and they teach the sweet-and-warm base flavour that the rest of the system builds on.
Goji BerriesGoji berries (wolfberries) are one of traditional Chinese medicine's most prized ingredients. Learn about their health benefits, how to use them, and which recipes feature this superfood.
Red Dates (Jujube)Red dates, also known as jujube or Chinese dates, are a staple in traditional food therapy. Discover their warming benefits, nutritional profile, and how to cook with them.
Ginger in Chinese MedicineGinger is perhaps the most versatile ingredient in TCM food therapy. Learn about its warming properties, health benefits, and why it appears in so many healing recipes.
Astragalus (Huang Qi)Astragalus root (Huang Qi) is one of traditional Chinese medicine's most important qi-tonifying herbs. Learn how it supports immunity, energy, and overall vitality.
Longan FruitDried longan meat (Long Yan Rou) is a traditional remedy for calming the mind and improving sleep quality. Discover its benefits, uses, and TCM background.
Black Sesame SeedsBlack sesame seeds are a powerhouse ingredient in TCM food therapy. Learn how they support hair health, bone strength, and digestive regularity.
Angelica Root (Dong Quai)Angelica sinensis root (Dang Gui) is one of the most important herbs in TCM for blood nourishment and women's health. Learn its benefits, uses, and safety considerations.
Black Beans in TCMBlack beans are more than a pantry staple. In traditional Chinese medicine, they are valued for supporting kidney health, promoting longevity, and strengthening the body.
GinsengGinseng is one of the most revered herbs in traditional Chinese medicine. Learn about its energy-boosting benefits, how to use it, and which recipes feature this powerful root.
Chinese YamChinese yam (shan yao) is a gentle, nourishing ingredient prized in TCM for supporting digestion and spleen function. Learn about its benefits, uses, and recipes.
Lotus SeedsLotus seeds (lian zi) are a gentle, nourishing food in TCM, prized for calming the mind and supporting peaceful sleep. Learn about their benefits and how to use them.
Dried Tangerine Peel (Chen Pi)Aged tangerine peel (chen pi) is a cornerstone ingredient in TCM for digestion. Learn about its benefits for bloating, appetite, and phlegm, plus how to use it.
He Shou Wu (Fo Ti)He Shou Wu (Fo-Ti) is one of TCM's most famous longevity herbs, traditionally used for vitality, hair health, and kidney strength. Learn about its benefits and uses.
Shiitake MushroomsShiitake mushrooms (xiang gu) are prized in TCM for boosting immunity and supporting vital energy. Learn about their benefits, how to use them, and which recipes feature them.
Lily BulbDried lily bulb (bai he) is a gentle ingredient in TCM used to calm the mind and soothe the lungs. Learn about its benefits, uses, and recipes.
Eucommia Bark (Du Zhong)Eucommia bark (du zhong) is a classic TCM herb for lower back health, kidney strength, and joint support. Learn about its benefits and how to use it.
Codonopsis (Dang Shen)Codonopsis root (dang shen) is a mild Qi tonic in TCM, often called "poor man's ginseng." Learn about its benefits, uses, and recipes.
Asparagus Root (Tian Men Dong)Asparagus root (tian men dong) is a cooling TCM herb used to nourish lung yin, stop coughs, and generate body fluids. Learn about its benefits and uses.
Atractylodes (Bai Zhu)Atractylodes root (bai zhu) is one of TCM's most important herbs for digestive health and drying dampness. Learn about its benefits, uses, and recipes.
Cinnamon Bark (Rou Gui)Cinnamon bark (rou gui) is a warming herb in TCM used to support circulation, digestion, and kidney yang. Learn about its benefits and how to use it.
Daylily Buds (Jin Zhen Cai)Daylily buds (golden needle vegetables) are a unique ingredient in TCM used to calm the mind and support digestion. Learn about their benefits and uses.
Licorice Root (Gan Cao)Licorice root (gan cao) is one of the most frequently used herbs in TCM, prized for its ability to harmonize formulas and support digestion. Learn about its benefits and uses.
Ligusticum Root (Chuan Xiong)Ligusticum root (chuan xiong) is a premier TCM herb for activating blood circulation and relieving headaches. Learn about its benefits, uses, and safety considerations.
Poria Mushroom (Fu Ling)Poria (fu ling) is a medicinal mushroom widely used in TCM to support digestion, reduce dampness, and calm the mind. Learn about its benefits and uses.
Psoralea Seeds (Bu Gu Zhi)Psoralea seeds (bu gu zhi) are a warming TCM herb used to strengthen kidney yang, support lower back health, and warm the body.
Rehmannia Root (Shu Di Huang)Prepared rehmannia root (shu di huang) is one of TCM's most important blood-tonifying herbs. Learn about its benefits, uses, and safety considerations.
Sour Jujube Seeds (Suan Zao Ren)Sour jujube seeds (suan zao ren) are one of TCM's most important herbs for insomnia. Learn about their calming benefits, how to use them, and recipes.
Walnuts (He Tao Ren)Walnuts (he tao ren) are valued in TCM for nourishing the kidneys, supporting brain health, and moistening the lungs. Learn about their benefits and uses.
White Peony Root (Bai Shao)White peony root (bai shao) is a gentle but powerful herb in TCM used to nourish blood, calm the liver, and relieve tension. Learn about its benefits and uses.
Browse by TCM Property
Common Conditions
From Ingredient to Meal
Ingredients only do their work inside a meal. Once you have found an ingredient you want to cook with, the natural next step is the recipe that uses it — the recipe library is organised by symptom pattern, so it will tell you not just what to cook but when and why. For the ideas behind the ingredients — qi, blood, dampness, the five flavours — the glossary and guides explain the framework in plain terms, and the Food Finder will point you from symptoms straight to the meals that traditionally match them.
Disclaimer
This website is a personal learning project and does not provide medical advice. All content is for informational and educational purposes only, based on traditional food therapy concepts and publicly available nutritional information.
- I am not a licensed physician, dietitian, or TCM practitioner. Nothing on this site should be interpreted as medical diagnosis, treatment, or prescription.
- Traditional food therapy concepts (Qi, Yin/Yang, Dampness, etc.) are cultural/philosophical frameworks, not clinically proven medical models.
- Individual responses to foods and herbs vary widely. What works for one person may not work for another, or may cause adverse effects.
- Always consult a qualified healthcare professional before making dietary changes, especially if you have a medical condition, take medications, are pregnant, or are nursing.
- If you experience persistent symptoms, seek medical attention promptly. Do not delay or disregard professional medical advice because of something you read here.
This site is funded by advertising. Ad placements are marked and are kept separate from the editorial content, so a sponsored position is never written into a recipe or a recommendation. Editorial Policy →