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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.
Sino-Vietnamese vocabulary (Vietnamese: từ Hán Việt, Chữ Hán: 詞漢越, literally 'Chinese-Vietnamese words') is a layer of about 3,000 monosyllabic morphemes of the Vietnamese language borrowed from Literary Chinese with consistent pronunciations based on Middle Chinese. Compounds using these morphemes are used extensively in cultural ...
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.
The Manuscript of the Words and Deeds of Virtuous Clans claimed that the first Zhuangs were descended from King Zhuang of Chu. [6] Another group descended from Duke Dai of Song, who was also known as Zhuang. [6] During the Warring States period, the general Zhuang Qiao (庄跤) of Chu attacked Shu but was blocked from returning home by Qin troops.
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.
For example, "Liu Wei Di Huang Wan" (六味地黄丸; liùwèi dìhuáng wán; liu-wei ti-huang wan) was developed by Qian Yi (钱乙 Qián Yǐ) (c. 1032–1113 CE). It was published in the " Xiao'er Yao Zheng Zhi Jue " (also known as "Key to Therapeutics of Children's Diseases" 小儿药证直诀 ; Xiǎoér yào zhèng zhí jué; Hsiao-erh yao ...
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.
Jinhua ham (Chinese: 金華火腿) is a type of specialty dry-cured ham named after the city of Jinhua, where it is produced, in Zhejiang province, China. [1] [2] The ham is used in Chinese cuisines to flavor stewed and braised foods as well as for making the stocks and broths of many Chinese soups.