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Chinese Ancestors’ Ancient Tonic Recipe – Red Yeast Rice
2009-12-04 13:44:00
2010-04-19 16:54:00
2764
Leanne Chien
新北市
Leanne Chien
新北市
By TTNews Reporter Shao, Yu-Min

TAIPEI, TAIWAN (TTNews) – Entering into December, the weather is getting chilly, which makes it the perfect timing to savor a wide range of tonic foods. Usually people will be advised to have a better understanding of the nature of the ingredients in order to enhance the purpose of eating tonic foods. Chinese ancestors had done the further study on nourishing foods. Its use has been long documented as far back as the Tang Dynasty and Song Dynasty in the 10th century; meanwhile, Chinese ancestors already knew about adding red yeast rice into the cooking and the tonic recipes.

The knowledge of the use of herbal medicines in cooking is not taught, but is learnt through numerous practices and trials, and the knowledge has been passed down from generation to generation. Via different ways of cooking: pan-frying, boiling, roasting, stewing and so on, the purpose of eating nourishing foods is to boost up the body’s strength to combat diseases and to keep blood circulate.

Red yeast rice, also known as red fermented rice, red kojic rice, red koji rice, or anka, is a bright reddish purple fermented rice, which obtains its color from being cultivated with the mold Monascus purpureus. In addition to its culinary use, red yeast rice can be used in a wide range of purposes. Red yeast rice is commonly used in the Chinese cuisine or traditional Chinese medicines. In recent years, it has become one of the top choices for eating as nourishing foods.

Shulin City in Taipei County is the home of red yeast rice, which is famed for serving a wide selection of red yeast rice featured dishes. Surprisingly, these dishes actually taste amazingly delicious than you can possibly imagine.
2009-12-04 13:44:00
2010-04-19 16:54:00
2764
TTNews
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Taiwan Delicacies
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