Radishes originated in China thousands of years ago. Although they come in a variety of shapes, sizes and colors, the most common one is white radish (daikon). In fact, white radish is a major vegetable in Chinese diets and has been featured in many dishes with different forms.
It comes as no surprise since Chinese not only appreciate the flavor of white radish, but also its high medicinal values. This inexpensive vegetable even earns the good name of “Little Ginseng” because of its high levels of Vitamin C and trace element zinc, which is very effective in improving the immune system and the ability to resist disease. Also, it can redirect the stomach “Qi” downward promoting a healthy digestive process (the normal direction of flow for stomach”Qi” is downward).
In Traditional Chinese Medicine, white radish is “cold in nature” and pungent in taste. It is good for lungs, stomach, and the large intestine function. In fact, people who suffer from dryness, thirst, coughing, excessive phlegm, and upset stomach are especially benefited from eating white radish. Since white radish also contains mustard oil, it helps facilitate the peristaltic movement of gastro-intestine, as well as treat dyspepsia and loss of appetite.
Last but not the least, the lignin found in white radish is reportedly has shown great potential as antioxidants in human diets and polymer blends, which is able to protect living organisms against cancer diseases and contribute to the protection of polymers against degradation.
While white radishes can be eaten cooked and hot such as stir-fried and poached, they are also good in raw form and juiced—making even someone isn’t fond of cooking finds no excuse not to eat them. If you are that someone, this is for you: Vegetable Sticks with Dip.
Image by Leeks ‘N’ Bounds
According to Traditional Chinese Medicine, sweet potato is “neutral in nature” and sweet in taste. It can warm spleen/stomach, replenish “Qi” (essential energy), nourish lungs, and regenerate body fluid. Because of its high medicinal values, sweet potato is even regarded as a “good medicine” in Chinese TCM classics regardless it actually is a food.
Carp is very high in protein and an excellent source of potassium, selenium, Vitamin B12 and E. It also is a good source of magnesium and Omega-3 fatty acid, a polyunsaturated fatty acid that reportedly can help prevent heart disease because it lowers triglycerides, reduces blood clotting and blood pressure, and prevents arrhythmias.
Being honored as “Meat in Vegetables,” iron contained in black fungus indeed is one the highest among all the vegetables; eating regularly can enrich blood and prevent iron deficiency anemia. Besides, even the modern Western medical science has proven that black fungus is very effective in blood viscosity modulation by inhibiting platelet aggregation and lowering viscosity of blood. Studies show that people who eat black fungus regularly tend to have a normal blood viscosity—a similar result as to use aspirin—not to mention these people are at lower risk of developing cardiovascular disease.
According to Traditional Chinese Medicine (TCM), cucumber is “cold in nature.” It can remove heat and toxin, facilitate urination and reduce swelling (with the help of ascorbic acid and caffeic acid), relieve thirst and regenerate body fluid (because the flesh of cucumber is mainly composed of water). No wonder cucumber is a popular medicinal food (try this recipe: 
However, as pointed out by Traditional Chinese Medicine (TCM) Practitioners, despite that Chinese herbal medicine is very effective in maintaining good health, it after all is medicine and one should not over-rely on and consume chronically.
However, for practical purposes, TCM Practitioners categorize foods into three big groups: Cold/Cool, Hot/Warm, and Neutral. While Cold/Cool foods such as watermelon has the medicinal functions of clearing heat and removing toxin, and Warm/Hot foods like garlic is able to warm the body and invigorate blood, Neutral foods such as tomato is served as bridge to harmonize and neutralize our body.
In Traditional Chinese Medicine theory, the universe provides all food with different flavors (see other articles under category of “Five Tastes & Three Attributes) and natures to suit human physiological needs.
