After all, many traditional Chinese medicinal materials have similar effects, and often when combined with different other medicinal materials or ingredients, they can achieve the same effect.
So, there's more room for choice in this regard.
This is also the reason for the wide variety of medicinal cuisine.
However, every situation has its pros and cons.
Traditional Chinese medicinal materials often have sour, bitter, sweet, or spicy tastes, and the brewed soup is even more difficult to swallow.
Therefore, during the cooking process of medicinal cuisine, chefs usually try to find ways to use ingredients to dissolve the bitterness of the medicinal materials, harmonize the taste, and make it easier for customers to accept.
In addition to taste adjustments, presentation is also crucial.
After all, people eat first with their eyes.
When a dish of medicinal cuisine is served, the presentation is the first thing that catches the customer's attention, followed by the taste.
