Shanghai-Style Medicinal Cuisine/海派药膳

Shanghai-Style Medicinal Cuisine
A Must-Have for Health Preservation with Distinct Local Flavor
富有海派地方特色的药膳，养生必备

Shanghai-Style Medicinal Cuisine

Shanghai-style medicinal cuisine, rich in local characteristics, is a distinctive dietary practice developed to meet the public's needs for "preventive treatment" and health preservation. Guided by the theories of Traditional Chinese Medicine, it involves the scientific combination of suitable ingredients and medicinal herbs, which are then prepared using Shanghai-style culinary techniques.

This book focuses on Shanghai-style medicinal cuisine, summarizing and refining the history, development, and modern research of medicinal cuisine. It emphasizes dietary therapies for common diseases, covering various medical specialties, including:

Pulmonary Diseases

Cardiovascular Diseases

Gastroenterology (Spleen and Stomach Disorders)

Hepatology (Liver Diseases)

Nephrology (Kidney Diseases)

Neurology (Brain Disorders)

Psychiatry (Mental Health Disorders)

Endocrinology and Metabolism

Rheumatology and Immunology

Hematology (Blood Disorders)

Oncology (Tumor Diseases)

Pain Management

Geriatrics (Elderly Care)

Gynecology

Pediatrics

Traditional Chinese Medicine Dermatology

Proctology (Anal and Intestinal Disorders)

Orthopedics

Stomatology (Oral Diseases)

Otorhinolaryngology (Ear, Nose, and Throat Disorders)

Preventive Treatment Medicine

Drawing on the strengths of various schools of thought, this book challenges the traditional notion of medicinal cuisine as merely "clinical treatment focused on efficacy with little regard for taste." It not only serves the purpose of disease prevention and health preservation but also emphasizes visual appeal and delicious flavors, highlighting the distinctive characteristics of Shanghai-style Traditional Chinese Medicine culture.

This book is a valuable reference for general readers, TCM enthusiasts, clinical practitioners of Traditional Chinese Medicine, as well as teachers and students in TCM institutions.
海派药膳，富有海派的地方特色，是为了人民大众"治未病"和保健养生的需要，运用中医药理论的指导，对适用的食材与药材予以科学配伍，再进行海派技艺的烹饪所制成的特色膳食。本书围绕海派药膳展开，对药膳的历史和发展、药膳的现代研究进行总结提炼，重点阐述了常见病的药膳疗法，涵盖了肺病科、心病科、脾胃病科、肝病科、肾病科、脑病科、神志病科、内分泌代谢科、风湿免疫科、血液病科、肿瘤科、疼痛科、老年病科、妇科、儿科、中医皮肤病、肛肠科、骨科、口腔科、耳鼻咽喉科、治未病科各科。本书荟萃众家之长，改变一部分"临床治病、重疗效、不讲口味"的传统药膳观念，不仅起到防病保健作用，还好看、好吃，凸显海派中医文化特色。本书可供普通读者、中医药爱好者、中医临床医师以及中医药院校师生参考阅读。