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3. Food, Herbs and Thai-Chinese Medical Herbs 3.1 Food of Thai-Chinese Ethnic Group 3.1.1 Chinese Rice Noodle Rolls is a popular home-made food of Hakka people. Chinese people normally eat the rice noodles rolls in daytime because Chinese people in the past had many descendants lived in large families. To prepare noodles, there are several kinds of filling applied. 3.1.2 Chinese pasta soup is a kind of noodles soup made of rice flour boiled until cooked. The soup is one dish meal that is similar to noodles of Thai-Chinese people and flavor like Chinese noodles or noodles without soup. Nowadays, Chinese pasta soup is applied to be a kind of Pad Thai or Drunken noodles. 3.1.3 Black Herbal Tofu is a OTOP product of Photharam District that produced and distributed to various provinces in the country. This tofu is already cooked and it is ready-to- eat food. It can also be applied with spicy salad and eaten with hot boiled rice which is the traditional food of Chinese people. It is cooked by using tofu sheets mixed with Chinese herbs and adjusting the taste to improve the health. 3.1.4 Galorgee (a pan-fried glutinous rice dough) is an ancient Chinese dessert. In the past, Chinese immigrants who settled in Thailand gathered with families and descendants. Therefore, they normally made the dessert to eat within families. Later, it was sold to local Thai and Chinese people until it became widespread. At the present, Galorgee is very easy to find in anywhere. 3.1.5 Khanom Kui Chai (Chinese chives) is the popular Chinese dumplings which made for worshiping to Chinese monks on the holy days or the birthdays of the Chinese gods. In a shaving off one-month Child’s hair ceremony, Khanom Kui Chai and red boiled eggs are made to give away for relatives who bring gifts to the ceremony. 3.1.6 Chinese Cake 3.1.7 Chinese mooncakes with Ngowying filling (Five smashed nuts) 3.1.8 Pickled Mustard Greens Chinese community in Phothararm District, Ratchaburi Province has their own factories to produce pickled mustard greens. Preparing pickled mustard greens is a preservative method to keep vegetables for eating throughout the year. There are 4 types of pickled mustard greens as follows: 1) Salted Mustard Greens 2) Sweet Preserved Mustard Greens 3) Sour Mustard Greens 4) Ga-Na Chai (Pickled Vegetable with Chinese Olive fruit) 3.1.9 Nam Lieb (black olive oil) is a kind of plant in the olive family. It is not only applied to eat with boiled rice. It can also be used for cooking such as black olive fried rice, stir-fried pork with black olive. 3.1.10 Ginseng Chicken Soup is made by boiling a whole chicken with ginseng and Huang Qi (Astragalus Root) which makes the soup deliciously sweet. To eat the ginseng chicken soup, they put the boiled chicken in a bowl, add some salt and pepper, taste as they prefer, and sprinkle with spring onion. 3.1.11 Chinese sausage Mostly, Thai – Chinese people in Phothararm District own pig farms. They, therefore, have the idea of processing pork into Chinese sausage. After that, they additionally apply chicken and fish to make different kinds of Chinese sausage to sell. 3.1.12 Zongzi (sticky rice dumplings) is a Chinese savory food made of fried glutinous rice with oil and stuffed with different fillings such as salted pork, pork stewed in the gravy, Chinese sausage, salted egg yolk, dried shrimps, and shiitake mushrooms etc. The sticky rice dumplings are wrapped with bamboo leaves and steamed to cook. In addition, there is another kind of sticky rice dumplings that has no fillings called Sweet Zongzi. This dumpling is eaten as a dessert by dipping with sugar. The importance of the sticky rice dumplings has generated Zongzi festival. 3.1.13 Chaokuai or grass jelly is made from Platostoma palustre plant, boiled in water and added some flour to get the jelly. 3.1.14 Stir Fried Mei Gan Cai with Pork Belly, Meigan cai (霉菜) is a type of dry pickled Chinese mustard or Suan Cai made by pickling the vegetable with salt then put the salted vegetable in a jar for two nights, After that let it sun-dried. Meigan Cai is normally known as a black vegetable which has unique smell. 3.1.15 Khanom Keng or Chinese New Year's cake is considered as an auspicious food of Chinese people for more than 3,000 years. It is popularly eaten during Chinese New Year. 3.2 Chinese Herbs and Traditional Medicines 3.2.1 Herbs Examples of Herb Ginseng is valued for its ability to inhibit the growth of cancer cells, reduce blood sugar, nourish the body and stimulate nervous system. Ginseng is suitable for people who need to be energized. Gouqi, Goji berry, or Wolfberry is a kind of sprawling shrubby vine. The ripen fruits are small shiny red oval berries. The dried fruits are normally applied in soup. When boiled, the fruits become soft and sweet, they are usually put in soup or boiled with chicken as a tonic to relieve fever, headache, dizziness, and to nourish a liver, kidneys and eyes. The fruits are also valued as they can stimulate the small intestine to help sleep well. Chinese yam, roots of Chinese yam are normally washed cleanly and peeled then dried or sun-dried the roots. The roots of Chinese yam can help strengthen the body, treat digestion, diarrhea, and reduce sweat and thirst. Interestingly, Chinese yam is used as a Chinese herbal medicine to treat disorders related to the spleen, lungs, kidneys, and also to drain the waste from bodies. In addition, it can be brought to cook by boiling with Gouqi used for strengthening bodies. 3.2.2 Chinese Herbal Medicine in Soup and Stew for Body Nourishment Examples of Chinese Herbal Medicine 1. Ba Zhen Tang (Eight Treasures Decoction) Ba Zhen Tang contains eight Chinese herbs to nourish blood and breath. Ba Zhen Tang is suitable for post-operation, childbirth, convalescence, anemia, and irregular periods. 2. Shi Quan Da Bu Tang (Ten tonics nourishment soup in Chinese) is composed of 10 Chinese herbs used for chicken stew or other kinds of meat. Shi Quan Da Bu Tang is used to nourish bloodstream, detox, and recuperate qi. It benefits for those who want to strengthen their bodies after recovering, people who have got cold hands and feet and also patients who lose a lot of blood. 3. Radix Astragali is used to harmonize the five elements, digestive functions and to prevent the asthma. 3.3 Local Vegetables of Hakka Bitter herb (苦麻菜). It is a nutritional herbaceous plant with lance-shaped leaves. It has proper nutrients to cook or broth, and its short black seeds can be preserved. The taste of bitter herb is slightly bitter. The herb can be eaten to detox, cure dysentery, jaundice, hemorrhoids, and reduce swelling. For those who have spleen disease, they are forbidden to consume the herb. It is popularly used to boil with pork blood. .

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