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Huoxiang Zhengqi Shui (simplified Chinese: 藿香正气水; traditional Chinese: 藿香正氣水) is a liquid herbal formula used in Traditional Chinese medicine to "induce diaphoresis and clear away summer-heat, to resolve damp and regulate the function of the spleen and stomach". [1] It tastes bitter and pungent.
Huang (Chinese: 黃/皇) used in Mandarin; Hwang (Korean: 황; Hanja: 黃/皇) used in Korean; Huỳnh or Hoàng used in Vietnamese. Huỳnh is the cognate adopted in Southern and most parts of Central Vietnam because of a naming taboo decree banning the surname Hoàng, due to similarity between the surname and the name of Lord Nguyễn Hoàng.
In general, northern Vietnamese cuisine is not bold in any particular taste—sweet, salty, spicy, bitter, or sour. Most northern Vietnamese foods feature light and balanced flavors that result from subtle combinations of many different flavoring ingredients. The use of meats such as pork, beef, and chicken were relatively limited in the past.
Huo Luo Xiao Ling Wan Red Vessel Teapills 活络效灵丸 活絡效靈丸 huó luò xiào líng wán Huo Xiang Zheng Qi Shui: Agastache/Patchouli Qi-Righting Liquid 藿香正气水 藿香正氣水 huò xiāng zhèng qì shuǐ (Huòxiāng Zhèngqì Shuǐ) Jiang Ya Pian 降压片 降壓片 jiàng yā piàn Jian Pi Wan: Pill for Invigorating the ...
The oldest loans, roughly 400 words dating from the Eastern Han, have been fully assimilated and are treated as native Vietnamese words. Sino-Vietnamese proper dates to the early Tang dynasty, when the spread of Chinese rime dictionaries and other literature resulted in the wholesale importation of the Chinese lexicon.
typically used raw to accompany cooked foods such as grilled meats. Vietnamese Balm, Vietnamese mint Houttuynia cordata giấp cá or diếp cá: fishy-smell herb Lemon grass sả: Eryngium foetidum ngò gai: Long coriander/saw tooth coriander/culantro Peppermint húng cây or rau bạc hà: Perilla tía tô: Rice paddy herb ngò ôm: Spearmint ...
Shanghuo (Chinese: 上火; pinyin: shàng huǒ; lit. 'fire elevates'), also known as Reqi (Chinese: 热气; pinyin: rè qì; Jyutping: jit⁶ hei³; lit. 'hot air') or Heatiness [1] is a concept related to Traditional Chinese Medicine that involves an imbalance in internal energy that causes negative health effects on the body.
Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, [ 1 ] fresh aroma and deep colours.