Simultaneous Release of Two Brand-New Volumes of 《中醫藥食療手冊4、5》: Creating a New Trend in Modern Dietary Nourishment through Western Scientific Research and Chinese Medicine
Simultaneous Publication of Volume 4 and Volume 5 of the 《中醫藥食療手冊》 Series: A Double Focus on Scientific Gout Prevention and the Dietary Wisdom of Traditional Lingnan Fermented Vegetables
With the growing public awareness of daily healthcare and the concept of "medicinal and food homology," the 《中醫藥食療手冊》 series—jointly coordinated and compiled by the Department of Food and Health Sciences at Technological and Higher Education Institute of Hong Kong (THEi) and the Chinese Medicine and Culture Research Cente—marked the simultaneous publication and release of its fourth and fifth volumes on April 17, 2026 (Friday). Published by Wan Li Book Company Limited, these two new books take a two-pronged approach to providing citizens with a more comprehensive and practical guide to daily dietary nourishment: one focuses on gout prevention and treatment solutions urgently needed by modern urbanites, while the other delves into the fermentation wisdom of traditional 嶺南 pickled and fermented vegetables.
《中醫藥食療手冊》 Volume 4: 《食養日常：高尿酸與痛風的中醫藥防治指南》
Driven by the fast-paced lifestyle of modern society, high uric acid and gout issues are increasingly affecting younger demographics. Launching concurrently, the fourth volume, titled 《食養日常：高尿酸與痛風的中醫藥防治指南》, is chief-edited by Prof AU Ching Tung, Dawn. This book specifically references the 《成人高尿酸血症與痛風食養指南》（2024版） issued by the 國家衞生健康委辦公廳, while seamlessly integrating years of clinical experience in Traditional Chinese Medicine (TCM).
The book systematically categorizes the purine content of various common foods and curates 95 practical, mild, and scientifically effective dietary therapy solutions tailored to four core TCM syndrome types of gout (such as 濕濁證 and 濕熱證). This volume allows individuals with high uric acid to effectively stabilize their levels and reclaim flavor and health through their daily meals without having to resort to extreme dietary restrictions.
《中醫藥食療手冊》 Volume 5: 《粵醃愈滋味—嶺南醃菜養生食譜》
Released alongside the gout prevention guide is the fifth volume, 《粵醃愈滋味—嶺南醃菜養生食譜》, a book filled with local culinary nostalgia. Jointly written by Dr CHOI Siu Mei, Emily and Prof AU Ching Tung, Dawn, this volume highlights fermented vegetables, which serve as an indispensable soul of traditional 嶺南 culinary culture and have been inscribed onto the National List of Intangible Cultural Heritage.
Starting from the nutritional value of raw ingredients, the book provides an in-depth comparison between ancient and modern fermentation techniques. It also analyzes the transformation of food properties and flavors during the fermentation process from a TCM perspective, unlocking the dietary therapy values behind household comfort dishes such as 梅菜蒸肉餅, 菜脯煎蛋, and 酸菜魚. The book meticulously documents the preparation processes of 17 traditional Lingnan fermented vegetables and includes 51 exquisite recipes covering both meat and vegetarian dishes. While savoring the rich, fermented aromas, readers can experience the unique charm of combining Lingnan intangible cultural heritage with medicinal dietary nourishment.
Dual Integration of Academic and Clinical Expertise: Jointly Promoting the Integration of TCM Medicinal Diets into Daily Life
Since its inception, the 《中醫藥食療手冊》 series has been highly favored by citizens pursuing a healthy lifestyle. The THEi editorial team stated that the simultaneous publication of the fourth and fifth volumes aims to comprehensively satisfy modern society's dual demands for the "scientific prevention and treatment of diseases" and the "inheritance of culinary culture." Whether they are urbanites troubled by modern lifestyle diseases or food lovers interested in traditional Lingnan culinary culture, readers can find tailor-made dietary nourishment guidance in these two new books.
