Chinese food therapy is a practice of healing using natural foods instead of medications.
Chinese food therapy is a modality of traditional Chinese medicine, also known as Chinese Nutrition therapy. It is particularly popular among Cantonese people who enjoy slow-cooked soups.
Chinese food therapy dates back as early as 2000 BC. However, proper documentation was only found around 500 BC. The Yellow Emperor's Classic of Internal Medicine also known as the Niejing, which was written around 300 BC, was most important in forming the basis of Chinese food therapy. It classified food by four food groups, five tastes and by their natures and characteristics.
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