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Index
Cover
Title Page
Copyright Page
Contents
Introduction
Chapter One: Choose the Right Food
1. Five Properties of Food
2. Five Colors of Food
3. Five Tastes of Food
4. How to Eat in Each Season
5. What to Eat for Different Constitutions
Chapter Two: Grains
Rice
Corn
Millet
Black Rice
Pearl Barley
Glutinous Rice
Oat
Buckwheat
Soybean
Black Bean
Mung Bean
Red Bean
Chapter Three: Vegetables
Chinese Cabbage
Lettuce
Cabbage
Spinach
Rapeseed Greens
Celery
Chinese Leek
Tomato
White Turnip
Carrot
Eggplant
Green Pepper
Cucumber
Loofah
Bitter Gourd
White Gourd
Onion
Cauliflower
Potato
Yam
Lotus Root
Bamboo Shoot
Mushroom
Oyster Mushroom
Needle Mushroom
Black Fungus
White Fungus
Chapter Four: Fruits and Nuts
Banana
Pear
Orange
Kiwi
Cherry
Grape
Pineapple
Papaya
Tangerine
Watermelon
Strawberry
Mango
Hawthorn Berry
Red Date
Longan
Peanut
Chestnut
Walnut
Cashew
Chapter Five: Meat and Eggs
Pork
Beef
Mutton
Chicken
Duck
Chicken Egg
Chapter Six: Aquatic Products
Squid
Crab
Sea Cucumber
Shrimp
Clam
Kelp
Seaweed
Chapter Seven: Drinks
Milk
Soy Milk
Honey
Green Tea
Black Tea
Chapter Eight: Seasonings
Vinegar
Soy Sauce
Green Onion
Ginger
Garlic
White Sugar
Chapter Nine: Nourishing Traditional Chinese Medicines
Codonopsis
Chinese Wolfberry (Goji Berry)
Ginseng
Lily Bulb
Fox Nut
Lotus Seed
Back Cover
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