Plants traditionally used to make Cantonese slow-cooked soup in China

• Principais autores: Yujing Liu (Autor), Qi Liu (Autor), Ping Li (Autor), Deke Xing (Autor), Huagang Hu (Autor), Lin Li (Autor), Xuechen Hu (Autor), Chunlin Long (Autor)
• Formato: Livro
• Publicado em: BMC, 2018-01-01T00:00:00Z.
• Assuntos: article
• Acesso em linha: Connect to this object online.

Abstract Background Lǎo huǒ liàng tāng (Cantonese slow-cooked soup, CSCS) is popular in Guangdong, China, and is consumed by Cantonese people worldwide as a delicious appetizer. Because CSCS serves as an important part of family healthcare, medicinal plants and plant-derived products are major compo...