Blending delicious flavors with health benefits, Chinese medicinal cuisine is emerging as a culinary sensation. On March 20, the Changzhou Society for Medicinal Cuisine and Wellness Research held its inaugural ceremony at Zhongwu Hotel under the theme “Preserving Medicinal Cuisine Heritage, Building a Healthier Future.” This marks the first prefecture-level medicinal cuisine research association in Jiangsu province.
Founded by 12 local institutions—including the Jiangnan Cuisine Research Institute and Changzhou Hospital of Traditional Chinese Medicine (TCM)—the society will leverage the medicinal expertise of the Menghe School of Medicine to adapt traditional culinary therapy for contemporary health needs.
At the event, the society signed two key agreements: a cooperative research project with Changzhou TCM Hospital on medicinal cuisine recipes and public health beverages, and a technology commercialization partnership with Jiangsu Lizhuo Technology Co., Ltd. to advance industrial applications.
To ensure academic rigor, the society appointed renowned TCM specialists and medicinal cuisine masters as advisors. Moving forward, it will focus on integrating ancient wisdom with modern science—developing wellness brands for body, mind, and aging populations while accelerating industry-academia collaboration.
The society also unveiled Seasonal Medicinal Cuisine: A Jiangnan Spring Guide, offering TCM-backed dietary recommendations for six solar terms (Start of Spring to Grain Rain), tailored to the region’s climate and common seasonal ailments.
A spokesperson emphasized the society’s goals: “We aim to revitalize Changzhou’s medicinal cuisine heritage through innovation, fusing tradition with technology to advance both gourmet culture and public health.”
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