Plants traditionally used to make Cantonese slow-cooked soup in China

Overview of attention for article published in Journal of Ethnobiology and Ethnomedicine, January 2018

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Plants traditionally used to make Cantonese slow-cooked soup in China Yummy - Dong gwai -Replenish blood -Root Bitter, pungent

RT @dearclarissa: A marvelous combination of ethnobotany and Cantonese food culture https://t.co/E4hbi7XI0B

Pubmed Plants traditionally used to make Cantonese slow-cooked soup in China. https://t.co/bSRzhQbeP3

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