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The face is the front of an animal's head that features the eyes, nose and mouth, and through which animals express many of their emotions. [1] [2] The face is crucial for human identity, and damage such as scarring or developmental deformities may affect the psyche adversely.
(2) The Stomach, the most active yang organ, breaks down food and controls the descending movement of chi. Imbalance of the stomach leads to vomiting and belching. The Stomach Meridian begins below the eye, moves down the front of the face, torso, to the outer part of the leg, and ends on the third toe. [2]
Human body parts and excreta have been used in TCM since ancient times. More common ones include a remedy made from licorice and human feces, dried human placenta, finger nails, child's urine, hair, and adult urinary sediments (Hominis Urinae Sedimentum, Ren Zhong Bai).
Mili (Chinese: 羃䍦; pinyin: mìlí) is a type of Chinese veil which originated from Hufu of the Rong and Yi people cultures. [1] In the Sui to early Tang dynasties, the mili was typically to a body-long veil which was used to conceal the body of women; [2]: 31, 86 it was a form of burnoose [3] which was burqua-like. [4]
The trunk of the body contains, from superior to inferior, the thoracic region encompassing the chest [1] the mammary region encompassing each breast; the sternal region encompassing the sternum; the abdominal region encompassing the stomach area; the umbilical region is located around the navel; the coxal region encompassing the lateral (side ...
Guangdong or Cantonese cuisine (Chinese: 粤菜; pinyin: yuècài) is a regional cuisine that emphasizes the minimal use of sauce which brings out the original taste of food itself. [6] It is known for dim sum, a Cantonese term for small hearty dishes, which became popular in Hong Kong in the early 20th century.
Chinese cuisine is deeply intertwined with traditional Chinese medicine, such as in the practise of Chinese food therapy. Color, scent and taste are the three traditional aspects used to describe Chinese food, [8] as well as the meaning, appearance, and nutrition of the food. Cooking should be appraised with respect to the ingredients used ...
Although classification of the extra points often tries to utilize a similar shortcut method, where a numbered sequence along an assigned body part is used, there is no commonly agreed-upon system and therefore universal identification of these points relies on the original naming system of traditional Chinese characters.