Houttuynia cordata Thunb 鱼腥草 (Yuxingcao, Houttuynia)

Zhang, Qiwei

doi:10.1007/978-3-211-99448-1_71

Cited by 1 publication

(1 citation statement)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The vast majority of the plants are dried (76 species) because it is easier to restore in a long period in such a humid and warm environment; more importantly, dry plants can somehow reduce the strong original flavor and make the locals easier to accept. For example, the Houttuynia cordata is one of the most popular food in the Southwest of China, where the locals usually eat its root freshly, whose flavor is too strong for a lot of outsiders [ 18 ]. However, the dry Houttuynia cordata , consumed by Hakka, has a much less strong flavor, not covering other ingredients' taste.…”

Section: Resultsmentioning

confidence: 99%

Hearty recipes for health: the Hakka medicinal soup in Guangdong, China

Ding

Shi

Luo

2022

J Ethnobiology Ethnomedicine

View full text Add to dashboard Cite

Background The Hakka are a subgroup of the Han Chinese, originally from northern China and mainly living in southern China now. Over hundreds of years, the Hakka have developed their own medical practices to prevent and cure diseases, such as medicinal soup, an important characteristic of Hakka cuisine. This study aims at documenting plant taxa used to make Hakka medicinal soup, along with their associated ethnomedical knowledge. Methods Data on Hakka soup-making plants were collected through key-informant interviews, semi-structured interviews, participatory field collection, and direct observation. The choosing of participants has followed the snowball sampling method. Herbs used for preparing medicinal soup were purchased on the local market or collected from the wild, and voucher specimens were collected and identified. The study result was also compared with published studies on soup-making plants in other parts of Guangdong province and the Hakka areas in Fujian Province of China. Results Eighty-three taxa belonging to 70 genera within 38 families were listed by our informants as being used to treat 55 kinds of health problems. Most documented plants are herbaceous species, followed by shrubs and woody liana. Roots were the most frequently used plant parts for medicinal purposes, followed, in descending order, by the whole plant, rhizomes, and flowers. Most plants used to prepare medicinal soup are wild-harvested (56 species), 4 cultivated, and 23 wild harvested or cultivated. According to the comparison, 18 Hakka medicinal soup species are shown both in Fujian Province and Guangdong Province. The Hakka soup-making plants in both provinces share very similar therapeutic functions. This study helps to extend the Hakka menu in both provinces. The study comparison also showed a big difference in the herb ingredients between Guangdong Hakka medicinal soup and Cantonese slow-cooked soup. Conclusion Hakka medicinal soup is an important feature of the Hakka dietary culture. More studies are needed to be undertaken, especially on the efficacy and safety of this medicinal soup. Moreover, cultivation and conservation efforts are required to ensure the sustainability of the species that are used as ingredients in the soup. Consequently, further commercial development of medicinal soup should be promoted.

show abstract

Section: Resultsmentioning

confidence: 99%