Fiji times: Chinese traditional medicine affects Fiji's catering industry

Fiji times, September 22, article, original title: Chinese traditional medicine has a lot of influence With Chinese people moving around the world, they have brought thousands of years of knowledge of medicinal diet to the countries of emigration Among the various Asian food patterns, the focus on health and longevity is deeply rooted because Chinese philosophers and chefs long ago understood the principle of "medicine and food are the same origin" Chinese people are obsessed with longevity, and their diet reflects their philosophy of eating all or any food that can maintain their physical and mental health Now, in Fiji's local diet, we are studying how to integrate Chinese cuisine as a key element into the future Fiji diet There is a joke that Chinese people eat anything that can move, breathe or have a heartbeat It's not hard to find some strange prescriptions in traditional Chinese pharmacy, such as snake blood for arthritis, hippocampus powder for heart disease and asthma, animal foot for strong legs, etc The reproductive organs of tigers and deer are believed to have special aphrodisiac effects, and such medicinal liquor and decoction still exist in some parts of China Fiji does not intend to copy these medicinal meals (fortunately, there are no tigers or deer in Fiji), but understanding and identifying the existing medicinal materials in Fiji is essential for the prevention and treatment of non infectious diseases This is the importance of the philosophy of traditional Chinese medicine and the cooking technology of Chinese food, which help Fiji develop a unique diet to reduce diabetes, heart disease and some cancers The healthy elements of Chinese food, such as quick stir fry, little oil, oil-free steaming, adding the medicinal diet and soup of Fijian ginger, have a great impact on Fijian catering So, what are the advantages and disadvantages of Fijian Chinese food? Most of the Fijian Chinese restaurants are traditional Cantonese restaurants, because the early immigrants mainly came from Guangdong But compared with other countries' Chinese food, Fiji's Chinese food needs to be "renewed" Excessive use of MSG in Chinese food (known as "Chinese salt" in Fiji) increases the risk of asthma and respiratory disease in some people At present, most of the tourists to Fiji require no MSG in the dishes Other problems include: too few fresh herbs and crispy vegetables, too much oil and seasoning, etc However, the northern Chinese who immigrated to Fiji recently are bringing changes to Fiji's Chinese food Sichuan cuisine series, Beijing roast duck, Mapo Tofu, etc have gradually entered Chinese restaurants, and a new generation of Chinese immigrants have also injected new vitality into Fiji's food reform