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What is Chinese Dietotheraphy
What is TCM
Food & Medicine Share a Common Origin
The Nature and Flavour of Food
Know Your Body Type
Eat The Right Medicinal Food
 
Why Internal & External Care?
  Top-to-Toe Beauty Recipes
Hair Care
Face Care
Eyes Care
Lips Care
Oral Care
Body Skin Care
Breast Care
Hand Care
Nail Care
Foot Care
 
  Common Ailments Recipes
Common Cold
Flu
Cough
Red Eyes
Sore Throat
 
  Prevention Recipes
Nourishing Yin
Tonifies Yang
Regulating Qi
Nourishing Blood
Prolongs Life
Strengthen the Spleen
Stimulates Appetite
Improves Memory
Boosting Immune System
Fight Fatigue
Slow Down Aging
Improves Bowel Movement
Enhancing Sleep
 
  Therapeutic Recipes
High Blood Pressure
Cardiovascular Diseases
Diabetes
Depression
Rheumatoid Arthritis
 
FOOD GLOSSARY
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Orange

[ see picture ]
(Pronounce in Mandarin Pinyin: Cheng)
A round reddish-yellow bittersweet fruit with a thick skin and divided into parts (segments) inside.
Nature: Cool
Benefits: Tonifies the Qi, generates the fluids, stopped cough, clears sputum and etc
 
Orange Essential Oil
[ see picture ]
(Pronounce in Mandarin Pinyin: Xiang Cheng Jing You)
Concentrated, hydrophobic liquid containing volatile aroma compounds from Orange.
 
Dried Orange Peel
[ see picture ]
(Pronounce in Mandarin Pinyin: Gan Cheng Pi)
Orange peels that are being dried at room temperature for 3-4 days, until they have shriveled and are no longer moist.