Herbs

During the Spring and Autumn and Warring States (770 - 221B.C.) periods, the legendary physician, Bian Que, put forward the four diagnostic methods of visual inspection, listening and smelling, inquiry through questions and palpation which is one of the key foundations for clinical diagnosis and treatment using T.C.M..

The Huang Di Nei Jing (The Yellow Emperor’s Classic of Internal Medicine), a revered T.C.M. classic, one of the earliest surviving T.C.M. classical treatises compiled during the Qin and Han Dynasties (221 B.C.- 220 A.D.), established the theoretical model and formed the treatise framework of T.C.M. The Huang Di Nei Jing has been nominated for inscription in the Memory of the World Register.

The Ben Cao Gang Mu (the Compendium of Materia Medica), a monumental work on T.C.M. herbology complied by Li Shizhen of the Ming Dynasty (1368 A.D. - 1644 A.D.), is regarded as the most complete and comprehensive medical book written in the history of Chinese herbology. It was hailed as “the encyclopedia of ancient China”. The Ben Cao Gang Mu has also been shortlisted for inscription in the Memory of the World Register

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Decoction of herbs: Decoction is one of the main forms of T.C.M. Legend has it that it was invented by Prime Minister Yi Yin of the Shang Dynasty (ca. 1600 B.C. - ca. 1046 B.C.). The processing method is similar to the cooking of food, that is, to decoct herbal ingredients with water

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Diet therapy: T.C.M. has always strongly believed that food and herbs are both one and the same thing, possessing the same intrinsic values for nourishing health and treating diseases. Since ancient times, it was realized that food not only provides the required nutrients for growth, development and health, but also can treat diseases, especially chronic diseases.

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