I've seen one tight As the Dragon Coming from medicine Everyone inside the Tai Chi circle All those who close turn to the Earth drew the essence The greatest lesson was Tai Chi And the medicinal aim The ancients came with the name Taiji I wrote that after watching a tour through the SHUTCM museum of ancient medicine! Do most people in China have some knowledge of herbs? Tai Chi?
Hmmm.... I think a lot of what is passed down and shared in terms of TCM is embedded into the culture. For example, not eating heaty foods, drying your hair after it's washed, don't drink cold drinks or ice... but it is kind of being lost in the younger generation. Tai Chi is a bit different, I think it was more also general "exercise" as like how yoga is so commonplace. So I've been hearing some of this knowledge since a child... but I never really understood why - like I do now. We just "know" it... It is quite cultural.
Once in San Francisco Chinatown, I walked into a Ginseng Shop! They stopped speaking English and started speaking Chinese! I grew up in Hollywood. My father was a professional musician and I grew up in a party house. It was totally nuts. I loved going to eat in Chinatown at Chinese restaurant. They served this tea that was delicious! I have tried making such tea. It is never as good!
Job's tears!! Dried version... I should relabel this! Thank you for clarifying. Actually, this is a good idea for a post... the difference between these two. Thank you so much!
I don't think I can buy rice husk in my town (in Canada), I'll have to check in the nearest city. It's something that can be found anywhere in Asia but is rare here 🥲
I agree. I can't find it in Canada as well (Toronto). So just skip it and use plain rice. I did find it on amazon, called rice hulls (used for gardening! LOL).
I have excessive Metal from taking Ephedra and other herbs. I have difficulty with my Metal/Water Interactions because I've never been married. I am very Herbal and have been since 1999. I protect my health with Diet, Herbs, Qigong and Tai Chi. I used to practice Silat and Escrima.
I love this and how you practice wholeness, both through diet and through the body (with qigong and tai chi). It's important... they are connected! Thank you for sharing!
My husband is Chinese and he loves eating duck blood soup it is the most disgusting thing I have ever smelled and seen in my entire life but I love him in spite of his horrible taste in food, he told me his favourite food from China was a soup that contained turtle meat and cat uteruses
LOL. I'm not a fan of the blood products. Pig's blood is also a favourite Chinese delicacy. I haven't mastered it.. not sure I will! So the turtle meat is also very common in Hong Kong. But the cat is a bit out of my comfort zone. I like that you've got an open mind... I mean, different cultures have so many different foods. Just like the Philippines eat Balut and Chinese also have Thousand year old eggs. Thanks for sharing! And I love that you still love him all the same!
@@IIllIIIllIIllIIlllllIII I'm not sure honey I'm not Chinese I don't eat uteruses I'm vegetarian next time you meet a Chinese person you should ask them this same question. 😊
@@TheChineseSoupLadyCom I'm a vegetarian so I wouldn't eat many of those things but I have tried a century egg and i quiet liked them the are very pungent but tasty
I love soups and will try this recipe 👍 with added ginger. I don’t have a fancy rice cooker, can it be done with an ordinary simple rice cooker with just a push down button?
The Traditional Chinese medicine principle is to avoid cold + wind entering from the meridian that crosses our shoulder. If you are in warm country, it's OK. However, even being in Hong Kong and Asia, it's 30C degrees now, but once you go inside, the air conditioning is the risk. That's why I still carry a wrap or sweater when I am in Asia. Just keep that in mind, and you'll be good! Adjust accordingly. Hope this helps!
This is called a Thermal Pot. It's originally Japanese design and has an insulated outer pot that keeps the inner pot hot (to allow it to continue to cook without electricity). Hope this helps! Let me know if you have any other questions!
I've added the ingredients to the description. Full recipe here as well: thechinesesouplady.com/the-best-chinese-herbal-tea-for-traveling-and-jet-lag-recovery/
Ingredients: * 3-4 dried red dates (sliced for more flavors) * 2-3 slices of fresh ginger * 1 cup of boiling water Peel and slice the fresh ginger. You can optionally slice the red dates. Add into 1 cup of boiling water. Cover and steep for 2 minutes. Serve and enjoy! You can refill 3 times until the flavors run weak.
Fish doesn’t pair with this herbal soup like this. Chicken would be the first choice, pork second. Those are probably the only two that I would suggest to keep the benefits in place. This is because the herb design with the ingredients matter. Fish is a cooking (more yin based) where this soup is yang based. Hope this helps! Let me know if have any more questions!
What a great short presentation! I dearly appreciate you letting us know about our yang diminishing as we age. This answers one of my ageing effects questions. Much thanks! 👍
The skin and flesh are completely black! They tend to have less fat, are smaller in size, and produce a thicker, richer chicken broth vs their white counterpart. Delicious to eat, great for more herbal based soups and often used in double boils. Not sure where you are and whether you have access to it. This is the breed: en.wikipedia.org/wiki/Silkie
@@TheChineseSoupLadyCom Thanks! Bookmarked it. I’m in the states.I found an online gourmet market who sells the meat. Eventually,I’ll order some and try this soup and also to make stock or broth.Very interesting recipe!
Yes, you can freeze it after boiling, although you gave me an idea to try the frozen version (pre-cooked). I'll do this in my next live maybe, to do the soup packs for this. But ultimately, yes, you can freeze as well! Hope this helps!
I love watching people cook. It is one thing to just follow a recipe but it is something else to watch someone make the recipe come alive. Also shows that it's doable and not complicared. . Love your content. I grew up in a family with soup every night but sadly I am not well versed to have different soup every night for my family now. Thanks for sharing your recipes! Good job with going live 😊
@@ladyd1236 OK… thinking of going LIVE tomorrow (Wed May 1). May do a yellow cucumber and barley… this is great for dispelling wet and dampness and a Spring transitional soup. Will see what’s fresh at the market. Thank you for the inspiration! 🙏
Isn't it? OMIGOSH! I can tell you.... it's a gamechanger in the kitchen. I am having so much fun!!! Going to try other simple toys that bring so much joy!
Great video! Quick question, if I start with cold water first to blanch for Chicken Soup (and then dump the water out afterwards and start new), will I lose more of that good Chicken essence (since the chicken is in the water for longer) versus a quick blanch with boiling water?
Also a great question! It's actually not too much essence that you're losing from a cold water blanch. Most of it is the loose blood, bones, skin, debris and in this case, allows the marrow to soften in the colder water first. This only applies to chicken bones. For using purely chicken breast, I don't even blanch at all! Hope this helps, but to be honest... I've tried both and equally tasty and dense (especially for double boils).
COOOOMEEE THROOOUGGGGGGHHH 😂😂😂 THANK YOU!!!! I’ve been drinking astragulus tea and making my chicken soup and eating job tear porridge. I’ll add this in!
This is to get rid of that slightly metallic taste that sometimes comes with the meats in soups. The ginger is a Chinese method. The coffee is a Korean method. This is definitely used for fish to help eliminate the fishy taste before you use it in soups.
@@TheChineseSoupLadyCom that is so cool!! Thank you for sharing, I had no idea! Would it work for porridge too? I’ve been making Chinese yam (100 g), Job tears (50 g) and sticky rice (10g) porridge and it gets metallic tasting. One time I thought I needed to rinse the tears and sticky rice more before I boiled them but no luck. I wonder this this method would help in this case too?
@@zachp419 for porridge, you can add 2-3 slices of ginger. This will help eliminate the metallic taste as well. Or I add a bit of chicken stock to the soup base as well. Great question!
Do you skin your black chicken? I made it for the first time last night and put it all in a crockpot because I don’t have a soup warmer yet. But mine came out golden? But I skinned my chicken and cut it up. It was a little sweet.. I may have put like 30 goji berries in by accident 😅
I don't skin my black chicken. Black chickens don't seem to be as fatty as their white counterparts. Crockpot is perfect! And yes, golden soup is the color of black chicken... it is still the same color as chicken soup. LOL, yes, 30 goji berries is quite a bit! But sweet is good... what else was in there? And skinning and cutting up is perfect!
@@TheChineseSoupLadyCom I put in job tears and red dates too? I made it again yesterday and didn’t skin the chicken this time! It was good, but I think I added too much water. I’ve been seeing my Chinese Medicine Doctor and she is incredible. 6 generations and has a wall of all the women she helped get pregnant- it’s like a wall of the moms and their babies! Anyway I’ve got some serious dampness so your channel has really been very helpful to me. Especially with the diet changes and incorporating nutrient dense soups!! So thank you !
I don't actually have a REAL full set double boiler. What I do is use a ceramic pot (small one) and put into my larger pot and set up a double boiler like that. You can see this video here to see what it looks like: ru-vid.comU0xVDVH-oPU
Thank you so much!!!! I have spleen qi deficiency and I have to drink a lot of this while taking my herbal medicine! Thank you so much this helps me so much !!! Also amazing voice wow!!!
LOL, so many! Let me try my best to reply one at at time. For spleen qi deficiency, anything cooling such as RED ginseng root (red, not white... red is warming, where white ginseng or North American ginseng is cooling), liquorice root, or tangerine peels. Here's something you can try: thechinesesouplady.com/post-run-wind-expelling-and-lung-healing-chinese-tea/ - add in tangerine peel as well. Or this double boiled soup: thechinesesouplady.com/double-boiled-korean-ginseng-and-chicken-soup/
Notice that in the ginseng recipe, it's with Korean / warm ginseng. This compliments all the warming ingredients. This is a good one for qi stagnation. Will reply to your other ones soon!
@@TheChineseSoupLadyCom omg this is so cool I did not know you had a website!! Thank you so much seriously!! I’m trying to be more and more conscious about not just eating healthy but eating very nutrient packed meals and you make it so much easier thank you so much!!
Nice video. How long does it take to extract all flavor from Chenpi when simmering Chinese soups? Is it faster for old aged drier ones or newer fresher ones? Thanks
Apologies for the late reply! For Chen pi, I tend to boil at least an hour. I think it's faster for older dried aged ones. They are already more pungent and stronger, you can taste it quite quickly with the older ones. You will need more and boil longer with fresher ones for the same benefits. This is why aged older ones hold so much value! :) Hope this helps and let me know if you have any more questions!
Hi Stacey, oh you're asking the right question! You want to be sweating EARLIER... this means in the same conditions (externally), same temp bath, same volume, same clothing, that your internal has improved, based on time. That's why I use a timer. It's not the perfect experiment, but actually pretty good for an at-home simple one where you can gauge yourself. If you repeat this enough over perhaps every 2 weeks and notice "trending" data, that is good enough! Hope this helps and happy to answer any more question!
@TheChineseSoupLadyCom thank you that's so helpful. It's so weird to let my body sweat. I've always said I'm a hot house flower and I wilt if the temperature isn't perfect (its been true!), but I'm finding I'm feeling so much better as I'm warming myself inside and outside. Amazing stuff.
@@staceymurray3475 It is truly amazing!! It's a long game... these methods. We aren't addressing symptoms, but allowing the body to come into balance through natural methods. But yes, I never liked sweating it out... but try it for a few weeks, see how you feel! Thanks for the feedback!
Thank you for the prompt! Forgot to update the description. I've used: 0.5 golden luo han guo 6-7 pieces of dried licorice root 1 dried cinnamon bark / stick 1 piece of small dried tangerine peel 2.5 cups of cold water rock sugar optional, but taste test first!
You can find the full recipe here: thechinesesouplady.com/coughing-stuffy-nose-congestion-try-this-chinese-herbal-tea-with-licorice-cinnamon-and-luo-han-guo/
Can you make some videos for how you prepare soups for increasing the yang❤️❤️I’m facing a serious deficiency in my yang 🙃is it ok to buy bone broth powder and add it up in my soups 🤔
