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Cinnabar has been used in Traditional Chinese medicine as a sedative for more than 2000 years, and has been shown to have sedative and toxic effects in mice. [111] In addition to being used for insomnia, cinnabar is thought to be effective for cold sores, sore throat, and some skin infections. [112]
Chinese ginger is a herbaceous plant with a height of 61–91 centimetres (2–3 ft). The leaf is about 50 cm (20 in) long and 12 cm (4.7 in) wide. [3] The middle of the petioles are deeply grooved. The flower appears between the leaf sheaths at the bottom of the trunk. The petals are white or light pink. Flowers bloom one at a time. [4]
Chinese alchemy (煉丹術 liàndānshù "method for refining cinnabar") is a historical Chinese approach to alchemy, a pseudoscience. According to original texts such as the Cantong qi , the body is understood as the focus of cosmological processes summarized in the five agents of change, or Wuxing , the observation and cultivation of which ...
Erguotou (Chinese: 二锅头; pinyin: èrguōtóu; lit. 'second pot head', 'i.e. second distillation') is a style of qingxiang baijiu originating in Beijing and primarily made in the region surrounding. [1] [2] The process of erguotou production is what sets it apart from other qingxiang baijiu's like Fenjiu.
Tamales, corn dough stuffed with meat, cheese and other delicious additions and wrapped in a banana leaf or a corn husk, make appearances at pretty much every special occasion in Mexico.
A Chinese "cinnabar red" carved lacquer box from the Qing dynasty (1736–1795), National Museum of China, Beijing Vermilion (sometimes vermillion ) [ 1 ] is a color family and pigment most often used between antiquity and the 19th century from the powdered mineral cinnabar (a form of mercury sulfide ).
Chinese pickles are used as ingredients to cook the food as flavor base. [6] Pickling ginger and pickling pepper are most frequently used ingredients to make Sichuan food. It can also help to flavor and enhance the vegetable, meat, poultry, and seafood. For example, Chinese cook duck soup with pickling radish to make the soup more delicious.
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