Vanessa Valera: Chinese food is known to be delicious, but what about Chinese herbs? Hi! I'm Vanessa Valera and welcome to www.watchmojo.com. Today, we are at Gobinda Shin (ph) where we are going to guide you through the art of Chinese herbal cuisine. What am I going to be testing now?
Dr. Irwin Ma: This is like very regular vegetable type of soup with the onions, tomatoes, and other vegetables, yet the main broth is cooked from at least like 12-13 different types of herbs that is made for eight or ten hours. So when you taste it, you just get the most of the regular soup, and yet you gain the benefit of the herbs.
Vanessa Valera: I love it! It is very good. You know like you said before, it's like a vegetable too. I love that. You have everything cut off like all the vegetables. It's very crunchy, thanks to the onion. But at the same time, it's very mild and I think because of the tomatoes and everything, and I couldn't taste any herbs.
Dr. Irwin Ma: Oh! Thank you! What it does is simply accelerate or help the circulation of blood and energy thus far. By taking this, people will, it's far better than just taking like coffee. You have the benefit of both. You feel better and then your body actually gain the benefit of good ingredients.
Vanessa Valera: Now we are moving on to a appetizer, which is a lamb, green onion crab. Dr. Ma, can you tell us how this was prepared?
Dr. Irwin Ma: Yeah, actually this is a typical Szechuan cuisine type of a lamb. The only difference is at the end of the cooking sauté process, we have specifically prepared the powder form of the herbs. So before they finish the cooking process, they spray the powder on top and then they sauté it for a few seconds.
The powder itself is stimulating the bone marrow, in a sense that to generate red blood cell to start with. It helps people with especially like cold limbs, like cold hands or cold feet to improve the red blood cell, at the same time it has the power to improve the circulation.
Vanessa Valera: I really like it, it's very tender, I love the sauce. You know it's a little bit sweet, but not too sweet, which is great. I love once again the crispiness that the green onion adds to it and the texture of the crab is just delicious. We are going to have vegetables and orange beef. Can you tell us a little bit about it, Dr. Ma?
Dr. Irwin Ma: Yes. Actually, those two are typical Szechuan cuisine. So that's nothing really like special, in a sense. The only thing that is different from the regular one is we used the powder form again to spray on top after the stir fry. Orange beef is something that's based on the dried orange peel. Orange peel itself helps to people who have cough or problem with bronchus or mucus problem.
The dried orange peels is specifically beneficial to strengthen the bronchi to help the secretion of the mucus, so that people don't have the cough, the tendency to cough afterwards. So as you can see, this is something like in Chinese culinary, they combine herbs without even thinking, simply because it's good, but behind it, a lot of them have the benefits.
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