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Explore traditional wisdom, herbal knowledge, Qigong, and thoughtful perspectives on natural health.
Explore articles from the Heshoutang Natural Library.
Soybeans are one of the world's most versatile food legumes. The mature yellow seeds familiar in Chinese cooking are used to make tofu, soy mi...
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Snow pear and tremella soup (雪梨银耳汤) is a familiar Chinese home-style preparation made with fresh pear, edible white tremella fungus, water, a...
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Rice (Oryza sativa) is a staple for billions of people and a foundation of cooking traditions across East Asia, South Asia, Africa, Latin Amer...
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Radish is more than a crunchy garnish. The species Raphanus sativus includes small red globe radishes, long white daikon, green and purple ty...
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1. Meet the Potato The potato (Solanum tuberosum) is a member of the nightshade family, Solanaceae, alongside tomatoes and eggplants. Its fam...
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Peas are familiar, affordable foods with an unusually useful combination of starch, plant protein, fiber, vitamins, and appealing flavor. The...
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1. Meet the onion: one vegetable, many culinary traditions The common bulb onion, Allium cepa, belongs to the amaryllis family (Amaryllidacea...
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Botanical focus: Brassica juncea (L.) Czern. and related edible mustard-leaf cultivars · Heshoutang Natural Library · Naturo Diet What are mus...
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Mung bean (Vigna radiata) | Green gram | 绿豆 (Lǜ Dòu) 1. What Are Mung Beans? Mung beans are small, usually green legumes grown widely througho...
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Green onions are one of the simplest ways to add fragrance, color and freshness to everyday meals. Both the slender white lower stalk and the...
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Glutinous rice is one of Asia's most recognizable grains. From Chinese nuomi and Southeast Asian steamed sticky rice to Japanese mochi, its ch...
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Ginger Tea and Mint Tea: Traditional Chinese Medicine Mechanisms, Formulas, and Applications 1. Introduction: Two Teas, Two Traditional Pa...
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