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The art of Chinese massage

Chinese massage (Tui Na) is part of the healing arts of ancient traditional Chinese medicine as well as acupuncture or herbal medicine. While the Chinese massage is widely practiced in China for over 4000 years and we are currently using across the country, it is still virtually unknown in the West. There are over 2000 years, massage was called AN-MO, and was widely used for medical purposes. "NA" for "press" and "MO" means "rub / rub. Since massage has been used both for medical purposes the well-being and relaxation.

In 1949, the Chinese government has officially recognized the medical benefits of massage and renamed Tui-Na . The term "Tui Na" comes from the Chinese expressing the character at a time and vigorous practice of this therapeutic method: means Tui Na push and grasp. This massage will relieve not only the muscles or joints, but acts more deeply on how the circulation of vital energy throughout the entire body.

According to Chinese philosophy, the vital energy or Qi permeates the entire universe is the energizing force at the base of all life. In our body, Qi flows through channels called meridians, bringing energy to the organs, tissues, and psychologically. In Chinese culture, belief says that humans are a natural harmony with heaven and earth and the human body can be regarded as a landscape.

Chinese massage uses pressure along the meridians, specific points thereby affecting the flow of Qi, to make freer and more regular. The distribution of Qi through the body has profound implications for the well-being: emotionally, intellectually, spiritually as well as physically.

Chinese massage is especially effective for sore muscles and joints due to the practice of a sport to wear natural, stress. Further relaxation muscle, the Chinese massage alters the flow of Qi (energy) to balance energy blockages underlying stress. In addition to relieving some pain, Chinese massage strengthens the vitality and well being, stimulating the immune system.

After vigorous kneading movements, muscles and tissues are both relaxed and toned. Chinese massage stimulation allows complete bone and muscle systems and internal organs. By rebalancing the flow of Qi, the Chinese massage invigorates the mind and emotions.

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Chinese cuisine is one of the most renowned in the world, and probably the one with the greatest variations. She replied traditionally into four families:

Dongbei cuisine is characterized by the omnipresence of corn, the climate is unsuitable for growing rice. Many dishes are preserved by salting because of harsh winters and relatively short harvest time.

Shanghai cuisine is characterized by its particular use of alcohol and sugar in food preparation. Sugar is used with equal amount of soy sauce, without his presence necessary to make out with a "sweet".

Sichuan cuisine emphasizes frying and steaming, and vegetables preserved in brine. The Sichuan pepper is ubiquitous in the kitchen.

Cantonese cuisine, which is often considered the best of China or even Asia. A popular saying reminds us: "The Cantonese eat anything that flies in the sky, and all what works on earth. "Indeed, almost all of the animal kingdom has its place in the Cantonese cuisine: insects, mice, snakes, monkeys and others are accommodated to infinity.

Chinese cuisine is both linked to the company, philosophy and medicine. It distinguishes cai, cooked vegetables and by extension all that goes with the grain, the fan. Food yin, feminine, soft and wet so refreshing and vegetables are fruits. Food yang, masculine, fried, spicy or meat products have a warming effect. A meal should not only bring the tastes, but also strike a balance between cold and warm. To compliment a dish, it says it "helps to get the rice." Another thing that characterizes the traditional Chinese cuisine is the lack of dairy products because of lactose intolerance that exists in many Asian countries.

The Chinese share dishes. These are often shared. The Chinese eat with chopsticks or wooden spoons Chinese, sometimes in porcelain. The table is characterized by its social aspect. It is round and sometimes topped with a turntable where the dishes are stored. No knife is present at the table. All foods are cut in the kitchen, except seafood, which are both served in shell.

The chronological succession of dishes that we know in France, is replaced by a search for balance from the five basic tastes (sweet and sour spicy bitter acid). However, the only sugary foods appears at the end of feasting and festive meals. In China, a dish must be pleasing to the eye. The dishes are sometimes chosen for therapeutic purposes, such as bird's nests and shark fins, which are ingredients naturally bland. Following the concept of medicine Chinese complementary hot and cold body is taken into account, particularly in southern China.

Tea is the drink most drunk. It is used for its digestive properties. Beer and rice wine are rather festive drinks, reserved for major events. However, during a regular meal at home, no drink is usually offered and it is refreshed with a soup or porridge.

Frequent periods of drought have inspired the Chinese recipes to accommodate all the edible parts of animals: bowels, cartilage, head, claws of poultry etc..

Tofu is a Chinese invention. It represents the basis of ten different foods that appear very often on the tables because of their low cost.

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Chinese cuisine Chinese tea

Tea was born in China and is deeply related to Chinese culture. According to Chinese legend, the use of tea as a beverage would have appeared in the year 2737 BC, when leaves were detached from a tree to fall into the hot water that Emperor Shen Nung was boiled for drinking. The latter would have enjoyed the beverage whose consumption is widespread.

More verifiable, tea would have appeared in China under the Han Dynasty of the West (-206 BC. - 24): tea containers from this period have been discovered. Initially, it is used to scent the water is boiled before drinking it to clean it up. It is readily appreciated for its therapeutic properties, such as relieving fatigue, reviving and strengthening the will of sight. It becomes a daily beverage in China during the Han Dynasty Eastern (25 - 220) and at the time of the Three Kingdoms (220-280).

tea leaves are then crushed and the resulting powder compacted into bricks, more easily transportable. We sometimes mix the tea with a liquid, like blood, to get stronger bricks.

To prepare the tea, they crumbled bricks, then roast the powder was obtained for hygienic reasons (the bricks were often infested with worms and insects) and also to give the tea a pleasant taste. The powder was then boiled with crumbs with salt, and sometimes ginger, onion, etc.. This produces a mixture thick, full-bodied flavor, served in a large bowl that was passed from hand to hand.

The tea bricks were also used in Chinese currency, to the point that they were under a state monopoly. They allowed them to obtain such horses with the peoples "barbarians" of the North. Thus, tea was introduced to Mongolia, where today he is always prepared boiled, salted, supplemented with yak milk or cow.

Under the Northern Song Dynasty (960-1279) were prepared tea beaten. The leaves were crushed in a grinder to obtain a very fine powder, which is then whipped in hot water for a substantial foam. This tea was also served in a large bowl shared by several diners.
tea became the drink of choice for scholars in the Tang Dynasty (618 - 907). It is introduced in Japan in the early twelfth century by the priest Eisai.

In 1391, Hongwu, the first emperor of the Ming Dynasty decreed that tributes of tea delivered to the Court were to be either in the form of bricks, but of whole leaves. This imperial decree changed rapid consumption patterns of tea. Now, the tea leaves are infused directly into hot water.

The tea service is changing dramatically. It was now stored in boxes provided for this purpose and prepared in a pan of a new genre: a teapot. It was served in small individual cups for in exhale the smell and taste. The new dishes, teapots, kettles, saucers, cups quickly became subject of a refined craftsmanship flights to rich collectors.

teas are now distinguished according to their regions of origin, the appearance of leaves, their color. The processing also became an object of attention because tea leaves could be rolled into balls, "needles", cleverly folded and interconnected to form flowers, dragon heads, etc..

Tea, like coffee, was introduced to Europe by the Dutch in 1606 in the form of "black tea".

Many legends are associated with tea, one of them tells a disciple of Buddha, during one of his long meditation, asleep and then made voluptuous dreams. In his "awakening", he wanted it so he cut off his eyelids and never sleep. And where his eyelids had fallen drove the first tea plants. Therefore, all Buddhist monks drank tea to prevent numbness during meditation ...

Today tea is the drink of choice for Chinese noble and you taste the tea as we savor a good wine.