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

doi:10.1186/s13002-018-0206-y

CORC > 昆明植物研究所 > 中国科学院昆明植物研究所 > 植物化学与西部植物资源持续利用国家重点实验室

	A Plants traditionally used to make Cantonese slow-cooked soup in China
	Liu, Yujing 1,5; Liu, Qi 1; Li, Ping 2; Xing, Deke 1; Hu, Huagang 3; Li, Lin 1; Hu, Xuechen 5; Long, Chunlin 4,5
刊名	JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE
	2018-01-15
卷号	14 页码:4
关键词	Cantonese Slow-cooked Soup Ethnomedicine Botanical Industry Food Therapy Cultural Significance Indices
ISSN号	1746-4269
DOI	10.1186/s13002-018-0206-y
英文摘要	Background: Lao huo liang tang (Cantonese slow-cooked soup, CSCS) is popular in Guangdong, China, and is consumed by Cantonese people worldwide as a delicious appetizer. Because CSCS serves as an important part of family healthcare, medicinal plants and plant-derived products are major components of CSCS. However, a collated record of the diverse plant species and an ethnobotanical investigation of CSCS is lacking. Because of globalization along with a renewed interest in botanical and food therapy, CSCS has attracted a growing attention in soup by industries, scientists, and consumers. This study represents the first attempt to document the plant species used for CSCS in Guangdong, China, and the associated ethnomedical function of plants, including their local names, part(s) used, flavors, nature, preparation before cooking, habitats, and conservation status.
语种	英语
WOS记录号	WOS:000422869700001
内容类型	期刊论文
源URL	[http://ir.kib.ac.cn/handle/151853/60469]
专题	昆明植物研究所_植物化学与西部植物资源持续利用国家重点实验室
作者单位	1.Jiangsu Univ, Sch Agr Equipment & Engn, Zhenjiang 212013, Jiangsu, Peoples R China 2.South China Agr Univ, Coll Nat Resources & Environm, Guangzhou 510642, Guangdong, Peoples R China 3.China Acad Tradit Chinese Med, Inst Basic Theory, Beijing 100700, Peoples R China 4.Chinese Acad Sci, Kunming Inst Bot, Kunming 650201, Yunnan, Peoples R China 5.Minzu Univ China, Coll Life & Environm Sci, Beijing 100081, Peoples R China
推荐引用方式 GB/T 7714	Liu, Yujing,Liu, Qi,Li, Ping,et al. A Plants traditionally used to make Cantonese slow-cooked soup in China[J]. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,2018,14:4.
APA	Liu, Yujing.,Liu, Qi.,Li, Ping.,Xing, Deke.,Hu, Huagang.,...&Long, Chunlin.(2018).A Plants traditionally used to make Cantonese slow-cooked soup in China.JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,14,4.
MLA	Liu, Yujing,et al."A Plants traditionally used to make Cantonese slow-cooked soup in China".JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 14(2018):4.