Mr. Wang Zengqi, a literary giant, was fond of strolling through the bustling streets and markets. He once wrote, "Looking at the emerald green cucumbers and the bright red peppers, all jostling and lively, one can't help but feel the joy of life." The dewy green vegetables and the flapping live poultry in his writings all became symbols of vitality. For the Chinese people, "food is the paramount necessity of the people." Beyond merely satisfying hunger, every meal is a deeper act of nourishing and celebrating life. It is intriguing that medicinal herbs and food are almost of the same origin. In the primordial age when the world was just beginning to take shape, Shennong tasted hundreds of herbs, distinguishing their sweetness, bitterness, and toxicity. Thus, he initiated the chapter of the Chinese civilization that holds the belief that "food and medicine have the same origin." Many of the things created by heaven and earth can be both food and medicine. A piece of ginger is not only a delicious seasoning but also a good medicine to dispel cold; a jujube can be a sweet snack as well as a nourishing food to invigorate the middle and benefit qi. This wisdom of integrating health preservation into daily cooking makes Chinese kitchens seem like a space that knows how to balance and nourish.
In the "Thousand Golden Prescriptions: Food Therapy" by Sun Simiao, the "Medicine King" of the Tang Dynasty, it was explicitly stated: "Whenever one intends to treat an illness, one should first resort to food therapy. Only if food therapy fails should one then use medicine." This shows that diet has always been the primary foundation of health preservation. However, in the fast-paced modern life, this kind of "nurturing" that requires time and a peaceful state of mind seems to have become difficult - it demands time, patience, and above all, a heart that can slow down. In fact, true wisdom lies in "simplifying the complex". Just like a glass of Chinese Jingjiu liquor that appears on the dining table, it can transform this profound nourishment into every meal, making health simple, ordinary and carefree. Eat well and drink well? It's not that simple, you know. When you hesitate over what to eat today, you are actually touching upon a proposition that our ancestors have explored for thousands of years - how to achieve health through diet? The story begins with the smoke from the Neolithic era. When the first flame illuminated the cave of the primitive people and the first earthenware pot bubbled over the campfire, the curtain of food therapy was thus raised. The use of fire not only brought warmth but also transformed raw and cold food into something milder; the invention of pottery not only facilitated cooking but also preserved the original flavor of the ingredients. This seemingly simple progress was the first cornerstone of the wisdom of food therapy. As one of the earliest existing medical classics in China, the "Huangdi Neijing" established the dietary philosophy of the Chinese people with sixteen words: "Grains are the mainstay, fruits are the supplement, livestock are the benefit, and vegetables are the fill." Behind this concise text lies the profound insight of the ancients into the relationship between food and health. It is worth mentioning that the "Huangdi Neijing" also records many medicinal wine recipes. Interestingly, the position of "food doctor" established in "The Rites of Zhou" can be regarded as the world's earliest "official nutritionist" - imagine that three thousand years ago, there were people dedicated to studying how to maintain health through diet. This forward-thinking concept is not so different from your current health-preserving meal plans, is it? In the Tang Dynasty, Sun Simiao, known as the "Medicine King", dedicated a chapter called "Food Therapy" in his "Thousand Golden Prescriptions", elevating the status of food therapy to an unprecedented level. He proposed, "Eat before you feel hungry and drink before you feel thirsty." Isn't this exactly what modern nutrition emphasizes as "eating small meals frequently"? His disciple Meng Shen was even more considerate, directly writing a book called "Food Therapy and Materia Medica", detailing the benefits of 227 common foods, which can be regarded as the Tang Dynasty version of a "food and health guide". During the Yuan Dynasty, the imperial physician Hu Si Hui was ordered to compile "Yin Shàn Zhèng Yào", which is the first specialized work on nutrition in China. It systematically summarizes the nature and taste of food, cooking methods and seasonal combinations, and elevates the essence of diet to the philosophical height of "nourishing true qi" and sustaining life energy. The "Essential Rules for Diet and Health" focuses on "preserving life" and "nurturing nature", emphasizing the maintenance of physical and mental health through comprehensive means such as diet, rest and regulation of emotions. When ancient wisdom travels through the long corridor of time, the health-preserving wisdom of the imperial court gradually "flies into the homes of ordinary people". In 1976, the state established the professional of Traditional Chinese Medicine Health Preservation and Rehabilitation, which enabled this ancient discipline to be reborn in the modern education system. In the "Terminology of Traditional Chinese Medicine" approved by the National Committee for the Standardization of Scientific and Technological Terms (CNCTST), a clear and standardized explanation was given to the term "food nourishment", which refers to the method of choosing appropriate foods for health preservation. From the "Huangdi Neijing" to the "Yinshan Zhengyao", you will notice an interesting phenomenon: true wisdom for health preservation has never been complicated. It doesn't require you to remember complex prescriptions or expensive tonics; it lies hidden in your daily diet. Lu You once said, "I have learned the easy way of health preservation from Wang Chou, and I can become a celestial being just by eating porridge." The wisdom of nourishing oneself through diet that has been passed down for thousands of years can be summed up in just eight words: Eat well and live freely. This truth was the same thousands of years ago and remains so today. Why do you need a "food and health buddy"? Have you ever felt that in the hustle and bustle of the city, "eating well" has become a difficult thing? Imagine this scene: As night begins to fall, the lights in the office buildings gradually come on in the urban twilight. Xiao Li rubs his aching temples and his eyes fall on the takeout box on the desk - the red oil has congealed into a mottled pattern in the plastic box, just like his exhausted body and mind at the moment. Such scenes seem to be played out day after day in the lives of countless urbanites. The Inner Classic of the Yellow Emperor states, "When one doubles the amount of food consumed, the intestines and stomach will be harmed." The ancients long ago warned us that eating well is the foundation of "nourishment through food." However, the fast-paced life often makes it not so easy to "eat well." In fact, true food-based health preservation never adheres to rigid forms. Tao Yuanming could achieve the leisurely state of "picking chrysanthemums by the eastern fence", and food-based health preservation can also be so naturally integrated into life. Sometimes, a few "finishing touches" on the dining table can add more impetus to the act of "eating well". And this is precisely the value of Jingjiu as a "food-based health preservation partner". Jinjiu plays the role of a harmonious "food and health companion" at the dining table. The unique herbal essence of Jingjiu pairs well with all kinds of dishes. When the pace of the banquet shifts from lively to relaxed, a cup of warm Jingjiu is added at the right moment, harmonizing the gathering atmosphere to be more leisurely and prolonged, allowing the joy of the reunion to linger on. In "The Spring and Autumn of Lü" - "The Original Taste", it is recorded: "The art of blending flavors must involve sweet, sour, bitter, pungent and salty." Just like a master of seasoning who knows this well, Jingjiu does not alter the inherent characteristics of the dishes, but subtly enhances the overall dining experience. With each raise of the cup, the satisfaction of the meal is elevated in a comfortable and warm atmosphere. Another value of Jingjiu lies in its accessibility. There is no need to study complicated medicinal recipes or wait for a long time for stewing. Just prepare an extra wine glass on the dining table, and the ancient wisdom of health preservation will quietly blend into every meal, just like the leisurely sentiment expressed in the poet's line, "It's going to snow tonight, can you have a cup of wine?" Only in this cup of wine, there is an additional gentle care for health. On a weekend night, a few friends gather around, with the hot pot bubbling away. Instead of just having cola or strong liquor on the table, each person now has a cup of Jingjiu. After a few rounds of drinks, the conversation shifts from work stress to amusing life stories. Laughter and light clinking of cups fill the air, and at this moment, health and joy blend perfectly. From the joyous gathering in "The Book of Songs" where it is said, "I have fine wine to delight the hearts of my honored guests," to today's common saying, "Strong wine pairs well with delicious food," the Chinese people's pursuit of diet and health has never changed; it has merely continued in a wiser way. This is also the charming aspect of Jingjiu: it makes health preservation no longer a deliberate task, but rather a natural and effortless lifestyle. Whether it's self-care during solitude or warm company during gatherings, Jingjiu can blend in appropriately. In countless moments of joyous gatherings, the strong liquor in the cups is not only a carrier of emotions but also reflects a long and rich history of Chinese food and health culture. The ancients said, "One knows the importance of preserving life but not the way to nourish it; one knows that overeating leads to illness but cannot refrain from indulging in rich and sweet food." This reveals the dietary wisdom of a thousand years - true eating lies in knowing how to nourish the body and mind through every meal. And wine has always played a unique role on this path of exploration. In the "Bin Feng" section of the "Book of Songs", there is a verse that reads, "For this spring wine, to wish for a long life," which links fine wine with the beautiful wish for longevity. During the Shang and Zhou dynasties, the ancient people recorded "Changqi Jiu" in oracle bone inscriptions, which is regarded as the earliest wine with health benefits. The wise ancients brewed it by combining saffron grass and black millet, creating the prototype of a medicinal wine that was both delicious and fragrant. The "Food and Goods" chapter of the "History of the Han Dynasty" regards wine as the "chief of all medicines", and the "Explanation of Chinese Characters" records that the essence of wine is "to cure diseases". These records in ancient books confirm the unique position of wine in Chinese health preservation culture. The food-nourishing concept of Jingjiu is deeply rooted in this rich cultural soil. If the wisdom of the ancients laid the foundation for Jingjiu, then modern technology has endowed it with a precise soul. Entering the R&D center of Jingjiu, traditional wisdom and modern technology blend together. Here, the pursuit of ultimate quality is adhered to, and the technology of Chinese medicine fingerprint mapping is adopted to create a unique "identity certificate" for each herb, ensuring the authenticity and purity of the herbs. The application of scientific extraction technology is like a highly skilled chef, using digital "heat control" to precisely extract the essence from medicinal materials. However, no matter how exquisite the craftsmanship is, it cannot do without the gifts of nature. The pursuit of quality by Jingjiu is reflected in its ultimate control over every source. Deep in the Mu Fu Mountains, seven natural cave springs flow year-round. These filtered living waters have become the source of life for Jingjiu. The selection of raw materials for brewing is almost strict. The red ear glutinous sorghum, carefully selected from 145 sorghum varieties for brewing, endows Jingjiu with a unique taste due to its just-right tannin content and rich starch. From the wolfberries of Zhongning, Ningxia to the angelica sinensis of Minxian, Gansu, Jingjiu has established direct supply bases for medicinal materials across the country, ensuring that every herb comes from its best origin. This dedication to the concept of "authenticity" is a contemporary practice of the idea proposed by the Song Dynasty physician Li Dongyuan that "all herbs and insects have their specific places of origin, and their roots, leaves, flowers and fruits should be harvested at the right time." All these efforts eventually transform into that mellow aroma in the cup, realizing the ideal of nourishing through food that has been passed down from a thousand years ago to the present.
