（一）鸡汤抗感冒：鸡汤特别是母鸡汤中的特殊养分，可加快咽喉部及支气管黏膜的血液循环，增强黏液分泌，清除吸呼道病毒。
（二）骨汤抗衰老：骨汤中的特殊养分以及胶原蛋白等可疏通微循环。50岁开始是人体微循环由盛到衰的转折期，多喝骨头汤往往可收到药物也难以达到的效果。
（三）鱼汤防哮喘：鱼汤中有一种特殊的脂肪酸，具有抗炎作用，可以阻止呼吸道发炎，并防止哮喘病发作，对儿童哮喘最为有益。
（四）菜汤抗污染：各种新鲜蔬菜含有大量碱性成分，并溶于汤中，喝蔬菜汤可防止血液酸化，并使沉积于细胞中的污染物或毒性物质重新溶解，随尿排出体外。
（五）海带汤御寒：海带含有大量的碘，有助于甲状腺激素合成，具有产热效应，提高人体基础代谢，并使皮肤的血流加快。
讲究
"宁可食无肉，不可饭无汤”，在我们身边有很多这样的人，他们认为吃饭若是不喝汤，就称不上一顿饭，而且吃得不舒服。....需要特别提醒的是高血压、高血脂、肥胖症患者，在外就餐尽量别喝汤。餐馆做汤除了加入盐外，还要加入等量的鸡精、味精。鸡精的钠含量大概相当于普通盐的一半，而味精含钠量大概相当于盐的六分之一。所以，那些鲜美异常的汤钠含量非常高，对健康不利。
Full article @ http://baike.sogou.com/v8018049.htm;jsessionid=1A3698667B21797EE5F9BFE3447D869C.n2
Food with 'Five Colors' Benefit Health
In Chinese culture, food and medicine are closely related. The practice of traditional Chinese medicine(TCM) places great emphasis on achieving balance in one's body for the regeneration of the body's systems and organs. This balance is referred to as yin and yang. An important aspect in attaining a balanced yin and yang is a well-rounded nutrition with at least five varieties of colors.
While the principles of yin and yang are relatively unfamiliar to the Western world, the Chinese have been practicing it since the 3rd century. Over 3000 years ago, the Yellow Emperor wrote in his classic book on internal medicine, Huangdineijing(中国医学典籍《黄帝内经》记载), that if people wanted to obtain health and longevity, they should eat food with "five colors, five tastes and five fragrances." (五色’五味’五香食物)
A multicolored diet is especially important in Chinese food and medicine, as it is believed that colors (red, yellow, green, white, and black) are associated with the body's vital organs (heart, spleen, liver, lung, and kidney). Colors are also related to the five main elements (fire, earth, wood, water, and metal) found in nature.
Full article @ http://www.theepochtimes.com/news/8-7-6/72993.html
Diet is the most common methods of tonification.
Think about this! The saying goes "an ounce of prevention is worth a pound of cure". Stay healthy all year. How easily this can be done when using herbs correctly. When herbs are combined they can increase or promote therapeutic effectiveness. Herbs have a synergistic influence that would be different or perhaps less potent if taken individually.
~~ Freshly pack upon order ~~
Please keep fresh in refrigerator
药膳汤:滋养全家
家常药材汤 All Time Flavour
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Chinese Herbal Soup
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滋补药材汤
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Bak Kut ‘Teh’
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肉骨茶
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Si Wu Soup (Tasty)
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养颜加味四物汤
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Ba Zhen Soup (Tasty)
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养颜加味八珍汤
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Da Bu Shi Quan Soup
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大补十全汤
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Yi Shen Bu Yao Soup
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益肾补腰汤
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Yi Shen Wu Fa Soup
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益肾乌发汤
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Tian Qi American Ginseng Soup
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养生通脉田七花旗参汤
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American Ginseng Soup
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养生益气肺花旗参汤
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ChongCaoHua Red Ganoderma
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养生护肝健体虫草花灵芝汤
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Tian Ma Soup
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健脑祛风天麻汤
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Premium Si Shen Soup
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健脾加料四神汤
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Liu Wei Tian Tang
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六味甜品/汤
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Sha Shen Soup
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润肺沙参汤
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* Fructus Pyri Tea/Tian Tang
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雪梨干润肺茶/甜品
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* Chuan Bei Sha Shen Tea/Tian Tang
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川贝沙参润肺茶/甜品
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* no need to add sugar
Bak Kut ‘Teh’
Serves: 3-5
Prep Time: 20 mins
Cook Time: 60-80 mins
Ingredients
- 1 packet bak kut teh herbs & spices mix
- 2000ml water (about 50% filled of soup pot)
- 600 grams pork ribs
- 1-2 whole garlic, with skin intact
- 6 pieces of dried mushrooms (soaked & stem removed)
- 2-4 tsp light soy sauce (add before serving)
- salt to taste (add before serving)
Vegetarian/Optional ingredients
- 1 x 200grams canned straw mushrooms drained
- 200 grams enoki mushrooms bottom trimmed and discarded
- 60 grams dried beancurd skin/"tau kee" cut to shorter lengths
- 3-5 dried tofu puffs/"tau pok" sliced to 2cm strips
- 1 you tiao cut to pieces (add before serving)
- lettuce torn to pieces (add before serving)
- coriander/chinese parsley torn to pieces (add before serving)
Condiments
- 8 cloves garlic minced
- 3 chilli padi sliced thinly
- Light/dark soy sauce
Methods:
- Blanch pork (ribs) / chicken. Rinse blanched pork ribs (meat) and set aside.
- Add in all ingredients(except wolfberry) into a pot of boiling water, bring to boil again at high heat. Turn to low heat (simmer) and cook for another an hours, or until the pork ribs are tender.
- Add in all the optional ingredients. Simmer for around 10 minutes or until the ingredients are softened to your liking.
Season to taste with light soy sauce and/or salt. Natural dark color from Chinese herbs "Di Huang”.
While the soup is hot, you may add wolfberry, lettuce, you tiao & coriander. Serve with condiments of garlic, chilli & light/dark soy sauce for a complete meal.
Thermal Pot:
- Blanch pork (ribs) / chicken. Rinse blanched pork ribs (meat) and set aside.
- Add in all ingredients (except wolfberry) into a pot of boiling water, bring to boil again at high heat. Turn to low heat (simmer) and cook for another ½ hours, Transfer the inner pot into the outer thermal pot to cook for another 1-2 hours.
- 10 minutes before serving, add in all the optional ingredients. Simmer for around 10 minutes or until the ingredients are softened to your liking.
Slow cooker:
- Blanch pork (ribs) / chicken. Rinse blanched pork ribs (meat) and set aside.
- Add in all ingredients (except wolfberry) into the croak pot of slow cooker, set heat to "auto” shift. Cook for another 3-4 hours. Add hot water for lesser cooking hours.
- 10 minutes before serving, add in all the optional ingredients. Simmer for around 10 minutes or until the ingredients are softened to your liking.
Other Soups
Methods:
Rinse & Soak one packet of herbs in 1.5-1.7 litres of water for 15-30 minutes. Boil the water and cook in medium low heat for another 1 hour. Divide into 3-5 bowls, serve as drink or vegetarian soup.
If meat were added (eg, 200g mutton (warm), 2pcs drumstick (slight warm), 200g pork (neutral), duck (cool)), cook for 1 ½ hours. Serve as Soup.
Thermal Pot: Rinse one packet of herbs, add 1.7 litres of water. Add meat (optional). Boil the water in high heat and turn to low heat & cook for ½ hour. Transfer the inner pot into the outer thermal pot to cook for another 1-2 hours. Divide into 4-5 bowls and serve.
Slow cooker: Rinse one packet of herbs, add 1.5-1.7 litres of hot water, and cook for another 1 ½ - 2 hours.
Notes: Add a pinch of salt to make a tasty soups (optional), as too much salt intake will cause water retention.
Tian Qi soups not suitable for pregnant mum to consume. But Tian Qi soups are great/perfect to drink in week1 after childbirth.
Wolfberry, rinse and add into soups 3-5 minutes before serving (optional).
White Fungus/Fungus soups, soak fungus in advance for 3-5 minutes, make it into smaller pieces before cooking.
Pickup from store:
Redemption address:
3, Soon Lee Street #06-28, Pioneer Junction S627606.
Operation hours:
Monday – Saturday: 11am to 3pm. Wednesday, Sunday & Public Holidays: closed
Contact number:
+(65) 9748 9148
Notes:
(1) All orders must be redeemed on/before 5 days of purchased
(2) Printed/whatapp e-ticket must be presented during redemption