13/04/2026
The Silk Road once connected China and India through trade, medicine, and shared knowledge.
Some herbs became staples in daily cooking across China. Whilst many of those same herbs never quite found their way into Indian kitchens in the same way.
As I move deeper into Chinese herbal medicine, I find myself exploring these ingredients through a different lens. Learning how to bring them into everyday meals, while still staying connected to the flavours I grew up with.
This dish brings together:
Red onions
Sheng Jiang (fresh ginger),
Da Suan (garlic),
Huang Qi (astragalus),
Ci Wu Jia (Siberian ginseng),
Da Zao (jujube),
Chuan Xiong (cnidium),
Sang Zhi (mulberry twig),
Gou Qi Zi (goji berries),
And of course, a little chilli 🌶️😉
Food has always been medicine. It can nourish, regulate, and connect us back to where we came from 😌