Yichang’s medicinal cuisine scoops first prize

By Shen Yuan, Yichang International Communication Studio

"Changyang iced Tian Ma" has been crowned champion at the first "Top Ten Medicinal Cuisines" competition in Yichang.

Tian Ma, or gastrodia elata, is a perennial herb that belongs to the orchid family.

The winning dish was made from high-quality Tian Ma grown in mountainous Changyang, 1600 meters above sea level. When chilled with fresh orange juice, it gives a crunchy, sweet and sour flavor.

Tian Ma is typically used in traditional Chinese medicine to treat conditions such as headache, dizziness, epilepsy, and tetanus. It is also said to improve memory and cognitive function.

In recent years, various herb-based medicinal dishes, snacks, and tea beverages have taken off in the market as more people turn to Chinese medicine to improve their health. 

Li Xiayun, president of the Changyang Restaurant and Hotel Industry Association, emphasized the need to study the culinary use of Chinese medicinal materials, focusing on improving their taste while preserving their nutritional and medicinal value.

Located in the Wuling Mountains, Changyang has abundant medicinal resources, with over 23,560 hectares of land planted in Chinese herbs. The county produces 62,000 tons of dried Chinese herbs each year.

Photo by Tian Yamin, Yu Hongyuan, Xiang Li.