recursal/Fanatic-Fandom huggingface dataset:
Pork

**Pork** is the flesh or meat of pigs, any species of suid artiodactyl mammal in the genus *Sus*, especially of the domestic pig, *S. domesticus*.

The domestic pig is a direct descendant of the wild boar or wild pig, *S. scrofa*. Humans domesticated the pig twice, once 15 to 14,000 years ago in the Middle East, and again, independently in China around 8,000 years ago.

Pork is used extensively in Chinese Food Therapy to nourish dryness of the skin and lungs, combat malnourishment, impotence, and diabetes.
Raphanus savitus

The radish, *Raphanus savitus,* is one of the older domesticated vegetables, having been domesticated by the ancient Greeks and Egyptians from a species of Mediterranean wild mustard during ancient times.

Soon after the radish’s domestication in the Western World, the plant was taken along the Silk Route, and was quickly established as an important food staple in China, and India.

Most Westerners are familiar only with the “cherry” red radish seen in salads or as a pre-dinner crudité. However, there are actually hundreds of different varieties in Europe, alone, including the intensely acrid black radish, rarely seen or enjoyed by Americans, which is used in German folk cuisine, and Russian haute cuisine. The daikon radish, *R. sativus* var. *longipinnatus*, also known in China as luobo, and in India as “mooli,” has been cultivated in Asia soon after the radish’s introduction into that continent. The radish is eaten raw, cooked, and pickled. Cooking and pickling help to reduce the acridity and or pungency of the root.

The medicinal properties of radishes have been well known for thousands of years. In the West, Europeans have used radishes for treating rheumatism, headaches, kidney stones, gallstones, and stimulating the appetite (hence the radish’s longstanding popularity in salads and as an h’ors doeuvre). The Ancient Egyptians also perfected the formulation of a laxative from radish stems that was, allegedly, part of the payment and rations given to the builders of the Pyramids of Giza.

The daikon radish, or luobo, is used extensively in Chinese Food Therapy to help soothe indigestion, reduce abdominal swelling, to resolve phlegmy upper respiratory tract infections with or without bleeding, help prevent minor viral infections, and helping to clear congested sinuses and resolving occipital headaches. Luobo is also touted as a “dieting” food because its strong qi-moving properties help move the phlegm deposits that form fat. This same qi-moving property is the reason why Chinese food therapists and herbalists always strongly caution people to refrain from eating radish/daikon/luobo while taking ginseng supplements or herbal formulas containing ginseng. Furthermore, because of most radishes’ cooling nature, a patient suffering from a deficiency cold syndrome should refrain from eating radishes.
Banana

The term “banana” refers to the edible fruit of any species in the genus *Musa* (the edible fruits of the closely related genus *Ensete* are sometimes also called “bananas,” usually as “false bananas”). Humans have been cultivating various species and hybrids of bananas for 9 to 10,000 years. Most Westerners have encountered only two kinds of bananas, “dessert bananas,” which are sweet enough to be eaten raw as a fruit, and “plaintains,” which are more starchy than sweet, and are cooked as a starchy vegetable. This system of classification may suit the supermarket botanist, but, when one moves toward Southeast Asia, the homeland of the genus, and banana agriculture, or Western Africa, the second center of cultivated banana diversification, such distinctions quickly break down in the face of so many species and varieties with diverse uses. The supermarket botanist should also beware of the various “wild type” bananas, i.e., the wild species from whom the cultivated varieties are descended, the ripe fruits of which have a plethora of small, pebble-like seeds that can easily crack the teeth of an unwary human diner. Supermarket bananas, both dessert and plaintains, by contrast, lack seeds because they are either hybrids, triploid mutants, or hybrid triploid mutants.

Bananas are recognized as an excellent source of dietary potassium, soluble fiber, and vitamin B6. Bananas also have large amounts of the amino acid tyrosine, and may affect the dopamine production of people who are deficient in that amino acid. A diet that sees frequent consumption of bananas may lead to a reduced incidence of colorectal cancer.

In Chinese Food Therapy, bananas are eaten as a gentle laxative for children and people with weak physiques who have constipation. Bananas are also helpful in detoxifying the body, especially for helping mitigate the symptoms of hangovers. Bananas can also be used to help clear heat from the lungs.

In Chinese Cuisine, or rather, in the various Southern Chinese cuisines, bananas are either eaten directly, raw, or cooked. Most of the banana-related recipes seen in Chinese cuisine are desserts or sweet snacks. To be more precise, the various banana-related dishes in Chinese cuisine seen by Westerners are dessert recipes, especially ones that involve frying the banana in peanut or vegetable oil before dipping it in hot, molten toffee.
Mine

Lyrics:

Nothin' in this world
Nothin' in this whole wide world could ever take me from your hand
Even if I run away and I don't have the strength to make it back home
I know that you will guide me
Cause you were the one who picked me up
Brushed me off and called me loved
You showed me I'm yours

And you are mine
Jesus, you are mine
I know that I'm unworthy
Completely undeserving
I'm amazed, I'm amazed that I'm yours
And you are mine
You are mine, mine

Even when I can't feel you
Even when my soul is cryin' out and looks like I have nobody
Lord, you'd be the one to pick me up
Brush me off and call me loved
Yes, I know that I am yours

And you are mine
Jesus, you are mine
I know that I'm unworthy
Completely undeserving
I'm amazed, I'm amazed that I am yours
And you are mine

I am home, I am home
I am home, here with you
I am home, I am home
I am home, here with you
Oh, Jesus
I am home (you're my friend and my savior)
I am home (You alone are my healer)
I am home, right here with you (you're my everything, my everything)
I'm blessed to call you mine
I'm amazed that you are mine

I know that I'm unworthy
Completely undeserving
I'm amazed, I'm amazed that I am yours
I'm amazed, I'm amazed that I am yours
And you are mine
You are mine

Link To Song: https://youtu.be/eloUj4d-b08
EL DETERIORO DEL ARTE RUPESTRE DEL MUNICIPIO DE PAIME

Se ha sabido que en el año 1991 vinieron varios
investigadores del arte rupestre del municipio de Paime. Por aquella época, las
dos rocas que presentan petroglifos, ubicadas en las veredas de Jamaica y la
Unión tenían los grabados en un estado que permitía su análisis e
investigación. Estos investigadores, de quienes no se volvió a tener idea
dentro del municipio tomaron varias fotografías que permiten ver los

yacimientos y compararlos con el presente.

Es bastante evidente el deterioro que han tenido las rocas, y
por supuesto, los petroglifos. Las acciones humanas principalmente los han
deteriorado. Unas veces se rayan con carbones, piedras o tizas, lo que cambia
los rasgos propios de los tallados. Mientras que las acciones de la naturaleza,
como la lluvia o las plantas conllevan a que desaparezcan en medio de la lama.
Los petroglifos de Paime están en peligro y debemos hacer algo.

Estas son las fotos que tomaron los investigadores en 1991:

Estas fotografías son de gran valor investigativo e histórico,
pues nos permite determinar que no somos los únicos en esta labor. Ya Paime ha
contado con la fortuna de que se valore y rescate su valor cultural, o por lo
menos de que se trate de llevar investigaciones sobre el campo arqueológico.

Además, nos permite hacernos una idea que los habitantes del
municipio ya conocían y promocionaban sus riquezas arqueológicas. Esto nos
incentiva aún más a que rescatemos esos legados, que no son solo nuestros, sino
también de nuestros padres, abuelos, antepasados e hijos. Debemos investigar y
cuidar el arte rupestre, coleccionarlo si es posible, explotarlo debidamente y
apropiarnos de él. Es un legado dejado por hombres impreso en la mejor
naturaleza de Colombia.

Mientras que actualmente las rocas tienen la siguiente
apariencia:

Con estas últimas podemos comprobar el verdadero estado de
los yacimientos. Ahora los petroglifos están tapados y rayados. Debemos
realizar campañas de prevención y atención para que no se sigan deteriorando
los tallados. Tenemos que estudiarlos antes de que se dañen cada vez más.
Proponemos unas jornadas de concientización que permitan a los habitantes de
Paime identificar cómo cuidar los yacimientos.

No
debemos rayar los tallados. Mantenerlos protegidos y sin intervención humana
nos permite ver que herramientas se usaron para su realización, cuántos años
pueden tener, identificar mejor la cultura que los elaboró, permite conocerlos
más detalladamente y así proponer diversas interpretaciones sobre su
intencionalidad.

  asi se han deteriorado algunas muestras de arte rupestre en la vereda de jamaica y la union
Chapter 4

## Muscle Training

"**Muscle Training**" is the fourth chapter of the *Karakai Jōzu no Takagi-san* manga series.

## Summary

Nishikata decides to do 10 push-ups for every time Takagi teases him as a punishment for being always teased. However, the amount increases day by day.

## Characters

* Nishikata
* Takagi

## Trivia

The number of push-ups Nishikata does every time Takagi teases him is different in the anime, with only three.
¿POR QUÉ SE DETERIORAN LOS LEGADOS PRECOLOMBINOS DE PAIME?

PROBLEMA 1

Los
yacimientos arqueológicos y de arte rupestre del municipio de Paime se están
deteriorando, perdiendo y han sufrido de tráfico indebido. Existen en el
municipio dos sitios que presentan rocas talladas con petroglifos
precolombinos, presuntamente realizados por los indígenas muzo-colimas. Además,
en varias partes del municipio se han encontrado tumbas indígenas que contienen
elementos de alfarería, herramientas y objetos metálicos. Los yacimientos de
arte rupestre sufren de abandono y posterior deterioro natural, así como de
daño directo por parte de los pobladores que nos los saben manipular. Por su
parte, los yacimientos arqueológicos referentes a las tumbas sufren de daño
causado por los campesinos que cultivan o construyen edificaciones encima de
ellos; así mismo se guardan algunos objetos en las casas urbanas y rurales
deteriorando los yacimientos; finalmente, se han conocido algunos casos de tráfico
ilegal del legado cultural precolombino.

PROBLEMA 2

Los
yacimientos están siendo dañados por el desconocimiento del alto valor
patrimonial, cultural e histórico de los yacimientos arqueológicos y de arte
rupestre, dentro de la población de Paime. Es decir, falta una conciencia
colectiva que permita valorar de una forma correcta los legados culturales
precolombinos.

PROBLEMA 3

No
se han adelantado estudios metodológicos y disciplinados que permitan conocer
las características de los yacimientos arqueológicos y de arte rupestre del
municipio.

PROBLEMA 4

Dentro
de la IED Nacionalizado Paime, que es el ente educativo llamado a realizar
estos estudios, no se ha integrado la investigación como estrategia educativa,
por lo tanto, actualmente se desconocen cuántos yacimientos existen, en qué
estados se encuentran, cuáles son sus cualidades arqueológicas, cómo tratarlos
y conservarlos, qué se puede hacer con estos yacimientos y cómo se pueden
integrar a cadenas productivas. Las autoridades municipales, la comunidad en
general y entes externos tampoco han diseñado estrategias de diagnóstico,
registro legal, conservación, y explotación del legado cultural precolombino. Existe
una ausencia casi total de conocimiento preciso sobre los yacimientos.

PROBLEMA 5

Efectivamente lo que causa el los daños y
pérdidas arqueológicas es una falta de conciencia colectiva del valor cultural,
histórico y patrimonial de los yacimientos presentes en el municipio.
Ling Jiao

Ling Jiao, 菱角, also known as water caltrops and water chestnuts, are the nut-like seeds of any species of *Trapa*, a genus of waterweed that produces large, ornately shaped seeds. Most examples of ling jiao refer to the species *T. natans,* which is shaped vaguely like a four-pointed chestnut, or *T. bicornis*, which is shaped like a bull's head or a stylized bat in flight. The third living species, *T. rossicus*, is an endangered species restricted to marshlands of the Ukraine. *T. natans* and *T. bicornis* are found throughout temperate and subtropical Eurasia, but, due to destruction and drainage of wetlands, they are very rare or endangered in Europe. Ling jiao have an extensive fossil record starting from the Cretaceous of Alaska, where fossil leaves have been found. From the Eocene onward, fossil seeds of numerous distinct species are found in freshwater strata of Eurasia and North America: species of *Trapa* would die out in North America near the end of the Pliocene.

Ling jiao have been eaten by ancient European and Asian people since prehistoric times.

The seed is either steamed or roasted, then eaten like the similar-tasting, but unrelated chestnut. It is inadvisable to eat the raw seed, as, it is mildly poisonous, and, if not cleaned, can be a source of parasitic worms.

In Chinese food therapy, ling jiao nourishes dryness and resolves thirst, especially thirst caused by summer heat, resolves diarrhea caused by spleen deficiency, and, unlike many cool foods, nourishes and harmonizes the spleen and stomach. Ling jiao should not be eaten if the patient has malaria, or has diarrhea due to causes other than spleen deficiency.
Gou Qi

The goji berry is the fruit of either the Ningxia wolfberry, *Lycium barbarum*, or the Chinese wolfberry, *L. chinense*, two species of boxthorn indigenous to Western China. Both plants are perennial bushes with thin, woody branches covered in slender thorns, and small leaves. Boxthorns are extremely unusual for nightshades, as the leaves and young, tender branches are edible, and are cooked and eaten as potherbs by the Chinese. The small, red, ellipsoidal to teardrop-shaped berries are sweet, and slightly sour when fresh, and ripen from July to September: they develop from small, purple flowers that bloom during the Spring.

The term “wolfberry” comes from a mistranslation of the generic name, “*Lycium,*” as “wolf,” due to a similarity to the Greek word “*lycon.*” The generic name actually refers to “Lycia,” an ancient Greek province in the Anatolian peninsula where the ancient Greeks are thought to have first come in contact with boxthorns. This etymological fallacy is sometimes reinforced when it is noted that the “gou”(枸) of “Goji” or “Gou Qi” is the Chinese character for “dog.” In actuality, “Goji/Gou Qi” is thought to be a transliteration of the Persian word “gojeh” (گوجه) (meaning “plum” or “berry”) into various Chinese dialects.

The goji berry has been used extensively in Chinese Herbology for centuries, and both species are extensively cultivated in Ningxia, Xinjiang, and Inner Mongolia provinces for both domestic use and importation. Ningxia goji berries are thought to be the best quality. Fungicides and pesticides are heavily used in commercial cultivation because the plants are sensitive to fungal diseases and insect parasites. Because of this, one should always remember to wash goji berries under running water before use.

Goji berries are commonly featured in Chinese cuisine, added to rice congee, and almond jelly, as well as to herbal teas and medicinal pork and chicken soups for enhanced tonification. They are even made into a wine, either by fermenting and distilling the juice of the fruit directly, or by steeping the berries in distilled white grape wine. In Western cuisine, goji berries are seen as a “superfood” that is usually eaten like raisins, or added to health juices.

The goji berry nourishes the yin of the liver and the kidney, and also nourishes the liver blood in order to enhance eye health. Because it is also eaten as a food and condiment, the goji is seen as a safe “food medicine.” Even so, overindulging in goji berries can cause dampness, as is the danger in overindulging in any tonifying herb. Investigation by Western medical scientists show that consuming large amounts of goji, or the active phytochemicals of goji may increase the chance of spontaneous bleeding, at least in the elderly. Furthermore, in vitro studies show that goji berries inhibit the metabolism of warfarin-based drugs, as well as create potentially harmful drug interactions with drugs for diabetes and hypertension.
Rheum rhabarbarum

***Rheum rhabarbarum*,** the common, or true rhubarb, is a species of rhizome-forming, herbaceous perennial in the buckwheat family that is grown for its edible leafstalks.

It, and many of the sixty or so species in the genus *Rheum*, are native to Russia and Central Asia, and is cultivated throughout Europe and North America for its leafstalks. *R. rhabarbarum* is also frequently cultivated in China, as well, for its roots for use as the Traditional Chinese medicinal herb, Dà huáng, 大黃, though, *R. palmatum* is the preferred or primary species for this.

Traditional European and American use of rhubarb sees the leafstalk cooked and stewed with sugar as a sweet, most famously as a tart pie filling.

Rhubarb leaves are toxic, as they contain deadly levels of oxalic acid, which precipitates out of the fluid of the blood stream as microscopic crystals that will lacerate the glomerula of the kidneys, eventually causing a person to bleed to death. While the leafstalks also contain oxalic acid, their levels are nowhere near as concentrated as the amounts seen in the leaves.

Rhubarb leafstalk has herbal functions very similar to dà huáng, i.e., as a laxative. However, rhubarb, especially when eaten stewed with sugar, is much more mild in action, and helps to harmonize the stomach.
Pumpkin

The pumpkin is any of a group of closely related, hard-skinned and orange-fleshed New World squash species, i.e., *Curcubita pepo, C. mixta, C. moschata,* or *C. maxima,* that have been cultivated for human consumption for thousands of years.

Pumpkins are thought to be indigenous to southern North America, as seeds have been found in archaeological sites in Mexico dating from between 7000 and 5500 B.C.E. After the Spanish conquered Mexico, pumpkins were brought to the Old World, where virtually all cultures that were introduced to these squash readily accepted them as both a versatile vegetable and as a source of delicious seeds.

The seed of the pumpkin is famous for having a fairly strong worm-purging and laxative effect, while remaining gentle towards the gastrointestinal system. The seed can also be pressed to produce a flavorful and nutritious oil of potential (some say dubious) health benefits. Pumpkin seed oil is used primarily as a flavoring for desserts (greatly enhancing the flavor of vanilla ice cream, for example), and as a base for some Central and Eastern European salad dressing. This oil should not be used for cooking, as heating denatures the oil’s essential fatty acid, destroying its nutritional value.

The flesh of pumpkin is used as a starchy, sweet vegetable. In European and American cuisines, pumpkins are cooked, often via steaming, until soft, and mashed or pureed as a base for soup. Occasionally, pumpkin in Western cuisines may be cooked as a gratin, stuffed into ravioli, or most often, used to make a custard-like pie filling, a la pumpkin pie. In Japan cuisine, pumpkins are often cooked in savory dishes, often sliced and fried as tempura. In Chinese cuisine, pumpkins are often used in rice porridges, as well as stir-fry.

In Western Herbology, pumpkin seed sees a great deal of use as a helminthicide, a laxative, and a catarrh-resolver. Pumpkin flesh, on the other hand, has seen virtually no medicinal use (outside of dietary needs) in Western Herbology.

In Asian Herbology, pumpkin flesh is used in food therapy primarily to help nourish and strength the Spleen both directly and by resolving damp pathogens that would otherwise damage the Spleen (most likely due to its high fiber content and diuretic properties). Some food therapy regiments also use pumpkin flesh to help diabetes. This has been confirmed in some recent scientific studies, where diabetic rats experienced improved diabetic conditions after being fed phytochemicals isolated from pumpkin paste. In Japan, some pumpkin varieties have been cultivated for medicinal properties, such as how the linolenic acid-rich Shishigatani pumpkin has been cultivated for hundreds of years to help ward off the paralytic effects of summertime polio and damp-bi. Pumpkin can be cooked for helping ease the pain of sufferers of multiple sclerosis. The high content of soluble fiber in pumpkin flesh has lead pet-owners to feed pumpkin pie mix, or canned pumpkin to their cats and dogs to help resolve digestive ailments, such as constipation, diarrhea and hairballs.
Ipomoea aquatica

Water Spinach, *Ipomoea aquatica,* is a species of tropical perennial morning glory grown throughout tropical and subtropical regions of the world. Its place of origin is unknown (assumed to be some tropical wetland), though it is an extremely popular leaf vegetable in Tropical Asia.

Although it can be easily cultivated on land, water spinach easily grows directly in water, and because of its fast growth in warm weather, and its habit of the vines tangling together to form dense, waterway-clogging mats, it is regarded as an invasive weed in several countries, including the United States and Sri Lanka. In most regions, though, water spinach is cultivated in or near coastal waterways. In China, water spinach is grown along the southeastern coast, southerly islands, and Taiwan.

Nutritionally, water spinach has large amounts of Vitamins A, C, and B6. It is also an excellent source of Magnesium and Sodium.

In Chinese Food Therapy, water spinach nourishes the blood and body fluids to combat dryness-induced pathologies. It also strengthens the Spleen to promote digestion. Because of its moistening properties, water spinach is an excellent laxative for treating dryness-induced constipation. Water spinach also resolves inflammation and promotes urination, which is extremely helpful for patients suffering from urinary tract infections. Because of its cool, moistening nature, however, it should not be eaten when the patient has dampness, or cold syndromes, especially those involving or originating in the Spleen and Stomach. Also, because its strong laxative and diurectic properties, water spinach should not be eaten if the patient has diarrhea, dysentery, or polyuria.

In Western Medicine and Nutrition, water spinach has been shown to lower blood sugar levels by inhibiting the absorption of glucose, and has been shown to lower blood pressure, as well.

In Southeast Asia, eating raw water spinach harvested directly from the water puts one at risk at infection by the giant intestinal fluke, *Fasciolopsis buski*. However, very few cuisines in Asia call for raw water spinach. In almost all cuisines, water spinach is cooked either through a light blanching, or stir-fry. However, water spinach must not be overcooked, or the leaves will turn an unpleasant-looking black-brown color, and most of the nutrients will be lost.
Fruit

In botanical terms, a **fruit** is the capsule enclosing the seeds of a flowering plant, or any structure originally derived from such an organ in the case of those flowering plants that produce fruit without seeds, like domesticated bananas and navel oranges.

Culinarily speaking, a fruit is any plant or plant part, in addition to botanical fruits, that are eaten as a sweet or a dessert, but are either not a seed, or not processed like a grain, i.e., an apple, or rhubarb stalk are considered "fruits," whereas an almond or wheat grains made into flour to make cookies or cakes with are not.
Herbal Advice Wiki

## Welcome to the Herbal Advice Wiki

Advice and Information about the properties of Chinese herbs

## Describe your topic

The primary purpose of this site is to help the layperson understand the healthful and medicinal properties of various foods from the viewpoint of Traditional Chinese Medicinal Philosophy.  Other nutritional and culinary information, tips, suggestions and points will also be offered.

## Latest activity

Photos and videos are a great way to add visuals to your wiki. Find videos about your topic by exploring Fandom's Video Library.

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Brassica rapa rapa

The turnip, *Brassica rapa rapa,* is a root vegetable variety of a species of wild mustard closely related to the cabbage. The turnip is the same species as the mizuna, and napa cabbage, though, all three are different subspecies. The “Chinese cabbage,” better known as “bok choy,” is a leaf vegetable subspecies that is descended from turnips: the Chinese cabbage must not be confused with the napa cabbage, both of which have different functions in Chinese Food Therapy.

Turnips have been grown extensively in Europe, Asia, and the United States. Very small turnips, called “baby turnips,” are either very young individuals, or are small-root forming varieties. Baby turnips tend to have milder, less pungent flavor, and are often eaten raw in salads like cherry radishes. Larger turnips, some varieties being called “rutabagas” or “swedes,” are often sliced, and either cooked, or pickled. Numerous recipes call for cooking turnips, then mashing them in a manner similar to mashed potatoes. In Chinese cuisine, turnip roots are used interchangeably with daikon, to the point where several cooks and authors often mistranslate the word “luobo” as “turnip,” rather than “radish.” Turnip greens have a pleasant, pungent taste similar, if not identical to that of mustard greens. They are commonly cooked as a winter potherb in American and European cuisine.

The pungent flavor of turnips is very helpful in clearing dampness and mucus from the lungs, especially due to the common cold. This pungency is lost when the turnip is cooked, however. Turnip is still helpful for resolving blood stagnation, detoxification during cleanses, and helping stimulate appetite, especially if the patient is suffering from the common cold. It is a good source of dietary sulfur, vitamin A, and, in comparison with the radish, is a fairly good source of vitamin C. Because the turnip is neutral, it can be given to patients who have cold deficient syndromes, though, it should be avoided by patients with dryness or yin deficiency syndromes. Because the turnip’s qi-moving functions, one must not eat turnip (or radish) while taking ginseng, angelica root, or dang shen (codonopsis root).
Cantherellus cibarus

The (Common) Chanterelle, *Cantherellus cibarus* is a yellow, cone-shaped mushroom found in temperate forests throughout Eurasia and North America, and is cultivated on a commercial scale in Europe and the United States. It is a highly-prized edible fungus that is extensively used in French cuisines. It is hard to mistake the chanterelle for other mushrooms, aside from closely related species, as, in addition to its bright, orange-tinged yellow coloration, and its cone-shape, wild chanterelles often have a unique, fruity aroma that is often compared to apricots. This pleasant odor soon dissipates after the mushroom is picked, and is almost never encountered in commercially cultivated chanterelles.

The chanterelle is edible even when raw, however, it is traditionally eaten cooked as cooking enhances its flavor. It is commonly cooked as a vegetable with savory spices, and meat, especially pork or wild game. Many mushroom enthusiasts also use chanterelles as a spice and flavoring by drying and grinding the mushroom, or mixing it into butter, or soaking the mushroom in alcohols.

The chanterelle is rarely seen in Chinese cuisine outside of professional mushroom-pickers' dinners, and modern fusion cuisines. Even so, the chanterelle's culinary versatility easily permits it seamlessly inserting itself into Chinese cuisines, especially the various Buddhist and vegetarian Chinese cuisines.

In Traditional Chinese Medicine, the chanterelle and other mushrooms of the genus *Cantherellus* are used to combat night blindess, eye inflammation, and dry skin, as well as to protect the mucous membranes, and treat respiratory tract infections.
Agaricus bisporus

*Agaricus bisporus* is known by many names, such as the Common mushroom, button mushroom, white mushroom, brown mushroom, table mushroom, crimini, champignon, Italian mushroom, Portabello, etc. In the wild, *A. bisporus* is a shiny tan mushroom, and is considered excellent eating

The Common Mushroom is the most popularly consumed mushroom in the world due directly to it being the most commonly cultivated mushroom in the world. The oldest records of cultivation date back to 1707 in a description by French botanist, Joseph Pitton de Tournefort. By 1893, the Pasteur Institute in Paris discovered and began marketing purified/sterilized spawn to mushroom growers. In 1926, a Pennsylvanian mushroom farmer discovered a clump of white-capped mutants in his bed, and began propagating the blanched mutants to the point where almost all supermarket mushrooms are descendants of this farmer’s mutants.

In Western cuisine, the common mushroom is a ubiquitous vegetable that is used raw in salads, and cooked in a myriad of ways, baked, sautéed, roasted with meat, or added to thousands of different soups. Although the common mushroom is a recent addition to China, it readily inserts itself into Chinese cuisine, either as another vegetable to sauté, or as a substitute for virtually any Asian mushroom except for the Enoki or Lingzhi.

In older times, the common mushroom, and its close relative, the field mushroom, *A. campestris*, were used in Western Herbalism to make poultices for painful, ulcerated tonsils, referred to as a “quinsey.” In Chinese food therapy, the common mushroom is a nourishing multi-functional medicinal food that can resolve phlegm, help calm emotional turmoil and clear heat and inflammation from the body.
Passiflora

Plants of the genus *Passiflora* are the Passionflowers, various, numerous species of tropical, or more rarely, subtropical vines with large, showy flowers, and egg-shaped fruit, popularly termed "passionfruit."  The most commonly cultivated species is the Common, Purple, or Edible Passionflower, *P. edulis*, native to South America, which is grown for its egg-shaped, and egg-sized fruit, which, despite its common name, may sometimes be yellow.  Another popular species is the Maypop, *P. incarnata*, which is native to the Southern United States, and is grown both as a cold-weather resistant substitute for *P. edulis*, and for its flowers and leaves, which are used in herbal tisanes.

The passionfruit is generally an egg-sized, egg-shaped fruit with an often fragrant rind which filled with a juicy, slimy, very sour-tasting pulp that contains many hard, but edible seeds.

In European and Native American herbalism, the flowers and leaves of various species, usually *P. incarnata*

and *P. edulis*, are used primarily to treat anxiety, insomnia and epilepsy.  Other uses include treatment for cough and diarrhea.  Some studies demonstrate that the phytochemicals of passionflower leaf tisane will interact with sedatives, and anti-coagulants.  The fruit can clear summer-heat, and moisten lung dryness.
Tremella fuciformis

*Tremella fuciformis,* the White Jelly Fungus, 白木耳, is a species of parasite yeast that, in its non-parasitic form, grows as a whitish, slimy biofilm across tree bark. When the biofilm encounters a suitable host, certain species of cramp ball fungi of the genera *Annulohypoxylon* and *Hypoxylon*, it attacks and invades the host, and eventually forms white, gelatinous fruiting bodies that are shaped like clusters of wrinkled fronds. Once mature, these fruiting bodies then release spores which will then eventually grow to repeat the process. White jelly fungus is found throughout tropical and subtropical forests of the world, and in temperate forests of Asia and North America.

Despite the facts that the white jelly is a parasite, and that its preferred Asian species of host, the Archer’s Cramp Ball, *A. archeri*, is totally inedible, both species are cultivated in Taiwan, China, and other Asian countries to satisfy the market demand. Efforts at cultivation began during the 19th Century in China, when would-be jelly farmers began treating, then eventually inoculating wooden poles in the hopes of growing the fungus. The modern industry did not take off until growers consulted with Western mycologists in order to realize that they needed to cultivate its host, in addition to the fungus, itself, before the cultivated jellies could be encouraged to produce the desired fruiting bodies. Modern cultivation now revolves around inoculating treated sawdust with mycelia of both fungi.

The white jelly has no taste, and has a crispy, yet elastic texture, very similar to its distant relative, the wood ear, *Auricularia auricula-judae**,* but far more delicate. Because it is a fungus, Western cooks who are aware of the white jelly dismiss it as a vegetable, that is, if they regard it as edible at all. In Chinese cuisine, the fruiting bodies are dried, then rehydrated in a solution of baking soda and hot water, rinsed thoroughly, then boiled in a broth made with dissolved rock sugar, or more rarely, a savory soup stock. White jelly is usually eaten as a dessert, often as a dessert soup with jujubes or boiled fruit. Other recipes call for white jelly in a thin, savory soup with pork or chicken.

In Chinese Medicine, the white jelly fungus, or bai mu er, is used extensively as a yin tonic that nourishes body fluids and lubricates the lungs. In particular, a sweet soup is made of white jelly fungus to nourish people suffering from dry coughs, who have difficulty expectorating phlegm (i.e., dry lung phlegm syndrome), and yin-deficient people recovering from febrile diseases. As an outgrowth of its moisture-replenishing functions, white jelly, and its various active-chemical extracts are utilized as anti-aging cosmetic ingredients in China and Japan. The various active chemicals include anti-oxidants and enzymes that help the skin retain more moisture, as well as prevent and reverse age-related damage.
Fragraria

Strawberries are the edible portions of the fruits of various species and hybrids of the genus *Fragraria*, a group of creeping flowers within the rose family. What non-botanists assume is the fruit is actually a fleshy base, called a “receptacle,” from which the flower’s ovaries emerge. Essentially, one can think of a strawberry “fruit” as being akin to a raspberry with tiny seed-like berries attached to a swollen base.

Horticulturally, what would become the garden strawberry (of the modern day supermarket) only officially entered into domestication during the middle of the 18th Century, when European horticulturalists hybridized the Virginian Strawberry, *F. virginiana* with the Chilean, or Beach Strawberry, *F. chiloensis*. Prior to that, horticulturalists had been working to produce large-berried strawberries using hybrids of various European species, primarily *F. vesca, F. viridis,* and *F. moschata* since the 1400s.

The strawberry plant has long been an important herb in European Herbalism, where the leaves are used to make an astringent, mood-soothing tea. The fruit, in turn, sees many uses, including treating iron-deficiency anemia (due directly to strawberry’s high iron content), gout, diabetes, fever, and liver and kidney ailments. The roots are brewed into a tea to treat diarrhea and difficult urination due to urinary tract infection.

Modern texts on Chinese Food Therapy often state how, because the (garden) strawberry was only recently introduced into China within the past few centuries, its usage in Chinese Food Therapy is not extensively documented or popular. Even so, strawberry is used for, in addition to the symptoms seen in European Herbalism, treating the symptoms of hangovers, stimulating the appetite, treating lung dryness, particularly with hoarse voice and or a lingering dry cough, relieving painful abdominal swelling, and resolving difficult and painful urination with bleeding.
Volvariella volvacea

The straw mushroom, *Volvariella volvacea*, is a species of mushroom commonly cultivated in Eastern and Southeast Asia. The common name refers to the preferred substrate of rice straw, though, in the Philippines, it is often cultivated on dried banana leaves. Cultivation is robust enough that straw mushrooms are often dried, or canned, then exported across the world. The dried and canned forms are the forms most Westerners tend to encounter. Conversely, Southeast Asian people collecting mushrooms in Western countries have been poisoned when they picked immature toxic amanita mushrooms, having mistook them for immature straw mushrooms. The best way to distinguish between a straw mushroom and an amanita is that the spore print of a straw mushroom is pink, and the spore print of most amanitas are white.

 Straw mushrooms are cultivated by preparing piled beds of presoaked substrate, which are then inoculated with fertilizer and fungus, then carefully covered in plastic sheets to control the rates of humidity and gas exchange. The mushrooms are usually harvested when they are immature, usually in their “egg” or button stage, before the cap bursts through the veil.

 Straw mushrooms are not featured too much in Chinese Medicine, though, in Chinese Food Therapy, they are often used to treat malnutrition, and to help combat scurvy due to their high Vitamin C content, which persists even when canned. The flesh of the straw mushroom is firm and meaty. The taste is similar to that of the white or cremini mushroom, though, is sometimes saltier due to preservation in brine from canning.
Beta vulgaris

Humans living along the European or Asian shores of the Mediterranean Sea domesticated wild plants of the species *Beta vulgaris* and bred them into what modern cooks now know as the beet by the 2nd Millennium BCE. According to texts by the Greek naturalists Aristotle and Theophrastus, beets were originally grown as a leaf vegetable, and by the 8th Century BCE, were cultivated in Babylonia. Eventually, leaf-beet varieties fell out of favor with farmers when spinach was introduced by Persian merchants to the Mediterranean during the 600’s AD. During the Middle Ages, tuberous forms of beets were developed, and these forms have remained popular into modern times. Some varieties, such as the Mangelwurzel, or “Root of Scarcity,” were developed as animal fodder (but could be still fit for human consumption when harvested young). During the 18th Century, the sugarbeet was developed as a sweeter form of the tuberous variety, and by the 19th Century, German horticulturists and chemists were able to develop a variety that could be refined into white sugar.

In China, beets are cultivated in the northern provinces as a root and leaf vegetable, as well as a source of sugar. Beets are not cultivated in southern provinces partly because the presence of sugarcane makes the need for sugarbeets redundant, and partly because beets do not thrive in tropical and subtropical climates.

In European cuisine, the leaves of beets are cooked very much like spinach, steamed or blanched. The roots are commonly cooked by roasting, broiling, boiling, blanching, cooking in or as soup, and pickling. Chinese cuisine treats beets in a very similar manner. Many modern recipes call for juicing beets, often raw. Some recipes even use beet juice as a red food colorant.

According to Chinese Medicine, beets tonify the heart and liver, promoting the functions of both. Beets also help calm mood, and, when combined with appropriate foods, such as carrots and mushrooms, help correct and regulate hormonal imbalances. Beets also help moisten dryness, especially dryness that causes constipation. Western Nutrition and Western Herbalism have also ascribed heart and liver-strengthening properties to beets, as well. Beets are an important source of silica. Because the leaves have high concentrations of oxalic acid, large quantities of beet greens may impair a patient’s calcium absorption, or potentially cause or exacerbate kidney stones. Furthermore, patients with loose stools, diarrhea or dampness syndromes should refrain from eating beets due to beets’ moistening properties.
Cabbage

The cabbage or headed cabbage is one of several varieties of a wild, cliff-dwelling mustard species *Brassica oleracea*, found along the coasts of Great Britain and of southern and western Europe.  It is unknown exactly when the cabbage was domesticated, but, were common garden denizens by the time the Greeks rose into cultural prominence.

Because the cabbage contains large amounts of dietary sulfur, it is a very warm and pungent vegetable that readily treats many cold and cold-derived syndromes.  In addition to sulfur, the cabbage contains abundant quantities of Vitamins A and C and is a good source of pantothenic acid.  It helps to warm, move, cleanse and tonify the blood, and helps nourish dry skin, especially due to deficiency.  Despite it being a warm food, cabbage can also resolve summer heat, and treat inflammation, especially when applied topically.  Cabbage helps to moisten the intestines to resolve constipation, and harmonizes the stomach.  Juice made from the raw leaves can help cleanse the system of worms, though, its pungency can be masked with sugar or celery juice.
Pyrus

The pear is any fruits of the species of the genus *Pyrus*, a group of trees in the rose family closely related to the apples. Pear trees are indigenous to coastal or mild climates throughout Eurasia and northern Africa. The quality of edibility varies from species to species, with some, such as the fruit of the Manchurian Pear, *P. ussuriensis*, that become palatable only after bletting, and others, such as those of the Chinese, and European Pears, *P. pyrifolia* and *P. communis*, respectively, which have thousands of delicious cultivars that can be eaten raw, in addition to being used extensively in cooking.

Pears, primarily those of the species *P. communis*, have been eaten and domesticated for thousands of years. The Romans had developed numerous recipes to cook pears as a sweet for feasts. Stewing in honey and spices remains an especially popular method. In later European cuisines, pears would often be cooked in sugar and sweet wine as a dessert, or have the crushed fruit fermented to make perry wine or pear cider. Today, pears are eaten raw, preserved, or stewed.

In China, two species, the Chinese Pear and the Chinese White Pear, *P. pyrifolia* and *P. x bretschneideri,* are used in cuisine and therapy. The fruit of both species are delicate, and bruise easily; as such, they are difficult to transport beyond the areas where they are grown. Even so, these pears are often given as gifts in Chinese, Japanese and Korean cultures. The fruit are eaten raw, or are cored, filled with honey, and steamed in a manner reminiscent of Roman-style honey-stewing.
Carp

The various species of carp have been cultivated for thousands of years in Europe and Asia, and many species, especially the common carp, *Cyprinus carpio*, and the goldfish, *Carassius auratus*, have been introduced into freshwater systems throughout the world. That some carp could be easily transported out of water, and survive by being kept moist help accelerate their spread throughout ancient times.

In Europe, the carp is considered a valuable food and sport fish, having been deliberately cultivated since Roman times. In Central Europe, carp are specially prepared as traditional dishes for Christmas dinner, often fried, baked, or made into soup. Carp flesh also forms the base for traditional Jewish gefilte fish. Anglers prize wild carp as wary prey, as they spook easily, and fight strongly when enticed to bite. In the United States, carp are considered invasive, destructive aquatic vermin, and often considered to be inedible “trash fish.” This is because many Americans are rarely patient enough to fillet the many rib bones in carp flesh, and because, in America, carp are often the only fish left in some waterways that have been overfished of all other desirable fish, or are otherwise too polluted to host more desirable fish.

In Chinese Food Therapy, carp has a very similar function to that of catfish, as both fish are used primarily for replenishing nutrients in malnourished patients, promoting lactation in nursing women, and for promoting edema to correct water metabolism imbalances. However, unlike catfish, and stomach qi.
Catfish

The catfish form an order of whiskered, scaleless fishes, Siluriformes, that have been living primarily in freshwater environments since their appearance in the fossil record during the late Cretaceous.

Humans alternately spurn and prize catfish as a food. Some people dismiss it as a garbage-eating, pollution-contaminated bottom feeder, or as having tasteless, or unpalatably earthy-tasting, watery meat, while others hold it in high esteem for its succulent flesh and mild flavor.

In Chinese Food Therapy, catfish has a very similar function to that of carp, as both fish are used primarily for replenishing nutrients in malnourished patients, promoting lactation in nursing women, and for promoting edema to correct water metabolism imbalances. However, unlike carp, which tonifies spleen and stomach qi, and unlike loach, which tonifies kidney yang, catfish nourishes yin.
Vegetable

In layman's terms, a **vegetable** is any plant, plant part, or fungal fruiting body that is eaten not as a dessert, a sweet snack, flavoring agent, or is not a seed that is not a bean.  In practice, this includes leaves, soft stems, flowers, roots, tubers, whole plants, and fruits and seeds that can easily integrate into savory dishes.

Because humans are herbivorous omnivores, vegetables are the most important source of nutrients, minerals and calories in our diet.  Many vegetables have important healing properties due to their unique phytochemical properties.