Healthy eating, the Chinese way

The formulation of jun chen zuo shi was recorded in the Shennong Ben Cao Jing (The Divine Farmer's Materia Medica), considered a masterpiece in medical literature. The publication first appeared during the Eastern Han Dynasty (AD 25-220), outlining the theory behind the compatibility of medicinal ingredients.

According to this theory, a medical prescription should include four elements: jun which refers to the main herb required to treat the health condition, chen, a complementary herb for accompanying symptoms, zuo, another ingredient used to counteract possible toxic effects of the jun or chen herbs, and shi, a herb that can help guide the others to the targeted organs.

The same theory is applied in the kitchen at Jiaming Tea House, which is helmed by head chef Zhang Xiaopeng. Other factors, such as the color, taste and seasonality of the ingredients are also taken into account.

Another stand-out dish is the silky smooth soup which features jelly fish, water chestnut and japonica rice which is commonly used to nourish the spleen and the stomach. The rice also adds a new textural dimension to the dish.