On September 28, Harbin, Heilongjiang Province hosted the inaugural “Longjiang Medicinal Cuisine” competition, featuring 15 teams that showcased a unique blend of traditional Chinese medicine and culinary arts. The event culminated in the recognition of standout dishes, with items like fried astragalus pine cone balls, chicken kidney stew with herbs, and pork rib winter melon soup earning the prestigious title of “Top Ten Medicinal Dishes of Longjiang.”
Medicinal cuisine, which harmoniously integrates principles of Chinese medicine with culinary traditions, aims to create a balanced approach through scientifically-informed combinations. This year’s theme, “Healthy Longjiang with Medicinal Cuisine,” focused on highlighting the distinct appeal of Longjiang’s medicinal dishes while promoting their cultural heritage and innovative potential.
The competition was structured as a team-oriented event, consisting of theoretical evaluations, dish preparations, and tasting presentations. Teams took advantage of local Heilongjiang herbs and ingredients to craft three dishes that excelled in flavor, aroma, color, presentation, and health benefits, demonstrating both culinary expertise and a solid understanding of the underlying principles of medicinal cuisine.
Xu Feng, Secretary and Director of the Heilongjiang Province Administration of Traditional Chinese Medicine, highlighted the region’s abundant herbal resources, which offer high-quality ingredients for health-oriented products. He expressed that by integrating these resources, the province aims to fortify the connection between medicine and food, promote the medicinal cuisine industry, and enhance public appreciation for both this culinary tradition and the impact of traditional medicine on health.
The event featured an esteemed panel of judges, including Professor Chen Hongbin, Secretary-General of the World Federation of Chinese Medicine Societies’ Medicinal Cuisine Research Committee, along with seven experts hailing from provinces such as Guangdong, Jiangsu, and Hunan.
Awards were distributed across various categories, recognizing not only the top teams but also excellence in organization, creativity, flavor, presentation, and theoretical knowledge.
Dishes that made the list as the “Top Ten Medicinal Dishes” included fried astragalus pine cone balls, chicken kidney stew with herbs, and a variety of soups, such as pork rib winter melon soup and ginseng rib soup.
The winners of the “Top Ten Medicinal Soups and Porridges” celebrated flavors and health benefits with dishes like pork rib winter melon soup and ginseng and astragalus rib soup, showcasing the rich heritage and potential of traditional medicinal cuisine.
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