Chinese cuisine is renowned for its rich diversity, intricate flavors, and deep cultural significance. One of the cornerstones of traditional Chinese cooking is the expert use of herbs and spices, which not only enhance the taste of food but also offer various medicinal benefits. The use of herbs in Chinese cooking is deeply rooted in the principles of Traditional Chinese Medicine (TCM), where the balance of flavors, colors, and ingredients is believed to maintain harmony within the body and mind. This unique aspect of Chinese culinary practice has led to the creation of flavorful dishes that are as nourishing for the soul as they are for the body.
In this article, we will explore the role of herbs in Chinese cuisine and how different herbs are paired together to create balanced, delicious, and health-promoting meals. We will examine some of the most common herbs used in Chinese cooking, their health benefits, and how they are skillfully combined with other ingredients to elevate dishes to a new level of taste and nutrition.
1. The Importance of Herbs in Chinese Cuisine
Herbs play a significant role in Chinese cuisine, not only for their flavor and fragrance but also for their health benefits. In Traditional Chinese Medicine, food is seen as a form of medicine, and the use of herbs in cooking is a way of promoting well-being. According to TCM, food has specific properties that affect the body’s energy (Qi), temperature (Yin and Yang), and organ systems. Herbs are used to enhance these effects and create a balance that supports physical health and mental harmony.
In Chinese cooking, herbs are typically categorized based on their properties, such as warming or cooling, bitter, sweet, or sour. This categorization is essential in determining how herbs are paired with other ingredients. For example, warming herbs like ginger are often paired with cooling herbs like mint to create dishes that balance these opposing forces.
2. Common Herbs in Chinese Cuisine and Their Health Benefits
Chinese cuisine uses a variety of herbs that are either fresh or dried, and their health benefits are recognized in both the culinary and medicinal contexts. Below are some of the most common herbs found in Chinese dishes:
Ginger (姜 – Jiāng)
Ginger is one of the most widely used herbs in Chinese cooking. Known for its warming properties, ginger is used to promote digestion, reduce nausea, and improve circulation. It also has anti-inflammatory properties that can help alleviate symptoms of colds and flu. In Chinese dishes, ginger is often paired with garlic to create a bold, flavorful base for stir-fries, soups, and marinades.
Popular dishes: Ginger chicken, Ginger beef stir-fry, and Hot and sour soup.
Garlic (蒜 – Suàn)
Garlic is another essential herb in Chinese cuisine. It has a warming nature and is known for its ability to support immune health, improve blood circulation, and promote detoxification. Garlic is often used in combination with ginger to create a strong aromatic base for a wide range of dishes.
Popular dishes: Garlic stir-fried vegetables, Kung Pao chicken, and Braised pork with garlic.
Chinese Angelica Root (当归 – Dāngguī)
Chinese Angelica Root, or Dong Quai, is an herb frequently used in both food and medicine. It is often used to promote blood circulation and balance hormone levels. Dong Quai has a sweet, slightly bitter taste and is commonly used in soups, broths, and stews to enhance the dish’s nutritional value.
Popular dishes: Dong Quai chicken soup and Herbal stews.
Chinese Wolfberry (枸杞 – Gǒuqǐ)
Also known as goji berries, Chinese Wolfberry is highly valued for its cooling properties and its ability to improve vision, boost immunity, and enhance liver and kidney health. These small red berries are used in both savory and sweet Chinese dishes, adding a slightly sweet and tangy flavor. They are often combined with other herbs to create medicinal soups and broths.
Popular dishes: Goji berry soup, Chicken with wolfberry, and Goji berry tea.
Mint (薄荷 – Bòhé)
Mint is a cooling herb that is often used in Chinese cuisine to refresh the palate and aid in digestion. Its cooling properties make it a popular addition to dishes that are rich and heavy, balancing out the flavors. Mint is also commonly used in teas and is believed to help relieve headaches and reduce stress.
Popular dishes: Mint lamb stir-fry, Mint tea, and Cold noodles with mint.
Schisandra (五味子 – Wǔwèizǐ)
Schisandra is a berry that is known as the “five-flavor fruit” because it contains all five basic flavors: sweet, sour, salty, bitter, and pungent. In Chinese cuisine, Schisandra is often used in herbal soups, teas, and tinctures for its ability to improve endurance, promote liver health, and balance the body’s energy.
Popular dishes: Schisandra tea and Herbal soups.
3. Herb Pairings in Chinese Dishes
In Chinese cuisine, the combination of herbs is not only about enhancing flavor but also about achieving a balanced and harmonious dish. The pairing of herbs is an art that requires knowledge of both the culinary and medicinal properties of the herbs. Here are some common herb pairings used in Chinese cooking:
Ginger and Garlic
Ginger and garlic are often paired together in Chinese cooking due to their complementary warming properties. This duo forms the foundation of many Chinese stir-fries, soups, and sauces. Ginger adds a spicy, zesty flavor, while garlic adds depth and richness. Together, they provide a dynamic flavor profile that enhances the overall dish.
Popular dishes: Ginger garlic chicken, Hot and sour soup, and Stir-fried beef with ginger and garlic.
Goji Berries and Jujube Dates
Goji berries and jujube dates (Chinese red dates) are often paired together in herbal soups and teas. Both herbs are known for their cooling and nutritive properties, and their combination is believed to improve blood circulation, boost immunity, and strengthen the body’s vitality. The natural sweetness of jujube dates complements the tangy flavor of goji berries, creating a harmonious blend of flavors.
Popular dishes: Goji berry and jujube chicken soup, Herbal stews, and Goji tea with jujube dates.
Mint and Cilantro (Coriander)
Mint and cilantro are frequently paired together in Chinese cuisine, especially in cold dishes and salads. The cooling properties of both herbs make them perfect for balancing out spicy, oily, or heavy dishes. They are often used in spring rolls, cold noodles, and sauces to refresh the palate and add a burst of flavor.
Popular dishes: Cold noodles with mint and cilantro, Spring rolls, and Coriander and mint salad.
Chinese Angelica Root and Licorice Root
Chinese Angelica Root and licorice root are often paired in soups and broths. Licorice root has a naturally sweet flavor that balances the slightly bitter taste of angelica root. This combination is believed to promote blood circulation, nourish the blood, and support digestive health. The pairing of these herbs is common in Chinese medicinal soups designed to strengthen the body and enhance vitality.
Popular dishes: Dong Quai and Licorice Root Chicken Soup, Herbal broths.
4. Health Benefits of Herbal Cooking
The use of herbs in Chinese cooking provides numerous health benefits. Traditional Chinese Medicine emphasizes the idea of food as medicine, and the pairing of herbs with other ingredients is aimed at promoting health and wellness. Some of the key health benefits of herbal cooking include:
- Improved Digestion: Herbs like ginger and garlic are well-known for their digestive properties, helping to alleviate bloating, indigestion, and nausea.
- Boosted Immunity: Ingredients like goji berries, Chinese angelica root, and licorice root are known for their immune-boosting properties.
- Increased Vitality: Herbs such as schisandra and ginseng are commonly used to improve energy levels and combat fatigue.
- Enhanced Mental Clarity: Certain herbs, like ginseng and licorice root, are believed to support mental clarity and improve focus.
- Detoxification: Many Chinese herbs are used to promote detoxification, helping to cleanse the liver and kidneys, and maintain overall body health.
5. Conclusion: The Harmony of Herbs in Chinese Cuisine
Herbs are integral to the culinary culture of China, providing not only distinct flavors but also enhancing the nutritional value of dishes. The art of combining herbs in Chinese cooking is deeply connected to the principles of Traditional Chinese Medicine, where food and herbs work together to nourish the body and promote well-being. By understanding the properties of different herbs and their interactions, Chinese chefs are able to create dishes that are not only delicious but also balanced and health-promoting.
Whether used in soups, stir-fries, or teas, the incorporation of herbs in Chinese cuisine offers a holistic approach to eating, where the focus is on achieving harmony and balance. The delicate interplay between herbs like ginger, garlic, mint, and goji berries creates a culinary experience that is as good for the body as it is
for the taste buds. As we continue to embrace the benefits of herbal cooking, we can explore new flavors and health benefits, all while honoring the rich traditions of Chinese cuisine.
