Sun Kwong Medicine Co.

Chinese cuisine features a variety of delicious dried seafood products like dried scallops, dried shrimp, and salted fish. When you have leftover dried seafood from your meal, it's important to store it correctly to maintain its quality and flavor. Improper storage can cause the dried seafood to become stale, hard, or even moldy. Follow these tips to keep your leftover Chinese dried goods tasting great.

Cupping, as a traditional Chinese medical therapy, has a history of thousands of years. Through the unique principle of negative pressure, it can dredge the meridians and regulate qi and blood, with wide clinical applications. However, there are also some contraindications for cupping that require extra caution to avoid accidents.

When performing cupping therapy, the negative pressure created causes some changes in the color of the skin in the treated area. These color changes are often referred to as "bruising". The term "bruising" refers to the temporary accumulation of blood in the superficial skin layers, resulting in reddish-purple spots or patches. This phenomenon is very common after cupping and is a normal part of the treatment process, not an abnormal occurrence.

In Chinese cuisine, dried fish maw is a highly prized ingredient, renowned for its gelatinous texture and rich flavor. However, to ensure the best taste and mouthfeel when cooking with fish maw, the proper preparation method is crucial. Here are the detailed steps: