As an important
part of the Chinese cuisine, medicinal dishes are designed to cure certain
diseases through dietal dosages. Chinese master chefs have developed many
food therapies by combining cookery with the theory of traditional Chinese
medicine. Famous therapeutic dishes include lily and chicken soup, shrimp
meat with pearl powder, ‘tianfu’ carp, duck braised with soy sauce and
orange peel, and steamed dumplings stuffed with minced meat and poria coccos
(a medicinal plant).
Other well-known Chinese culinary schools include the Confucian kitchen, the
Tan family kitchen, and the extravaganza of delicacies prepared in a
combination of Manchu and Han styles.