Classical & clinical
Every ingredient, recipe and principle is checked against classical sources and modern safety requirements such as interactions, medication and contraindications.
About TCM Food
Classical Chinese dietary therapy
TCM Food translates Shí liáo into the kitchen and practice that fit your context. Not a fixed diet, but a way to bring balance into daily food — for TCM professionals, teachers and everyone who wants to look beyond nutrients.
Mission & Vision
Food as medicine,
Food as medicine,
knowledge as the key
We make classical Chinese dietary therapy accessible, safe and practical in Europe, North Africa and the Middle East. Not only as information, but as guidance for daily meals, clinical support and education. TCM Food is building a living library where TCM professionals and interested readers can deepen their understanding together.
Team
TCM professionals rooted in the classics
Behind TCM Food is a network of TCM doctors, dietitians and sinologists who work with Shí liáo every day. Our core editorial team combines years of clinical experience with a critical view of sources such as the Huangdi Neijing and Shíliáo Benca.
We do not translate ready-made menus, but make principles accessible. This allows a TCM professional in Morocco to work with local seasonal vegetables just as well as a chef in Egypt with regional herbs. TCM Food is a platform intended as a source of knowledge.
Distinctive
Why TCM Food is different
We do not offer general dietary advice, but a solid, classically grounded approach to Shí liáo.
A bridge to your environment
We translate Chinese products into local alternatives and respect seasons, availability and cooking traditions.
Education & depth
Alongside recipes, we offer structured knowledge bases, case studies and references to training for TCM professionals who want to integrate nutrition.
Offer
What will you find on TCM Food?
From recipes to scientific background — everything around Chinese food therapy.
Knowledge base
Articles about thermal action, tastes, organ systems and seasonal cooking.
Recipes with TCM action
Congees, soups, broths and stews — always with function, direction and indication.
Ingredients & herbs
From ginger to astragalus: overview of nature, taste, organ affinity and safe dosage.
For educators & TCM professionals
Frameworks, case studies and practical tools for integrating Shí liáo into practice.