TCM Cooking Impact Tips to Consider

In Chinese food therapy, how you cook a dish changes its warmth, moisture, and how easily your Spleen can use it.



Raw (salads, smoothies)

• Cooling, light, cleansing. Can burden weak digestion or those prone to bloating and loose stools.

Steaming

• Neutral to mildly warming and moistening. Gentle on digestion, keeps nutrients and fluids.

Boiling / Blanching / Light Soups

• Cooling to neutral. Softens fiber, can ease mild Heat and support fluids.

Simmering / Stewing (soups, congee, braises)

• Warming and deeply nourishing. Great for fatigue, cold hands/feet, or long-term depletion.

Baking / Roasting

• Warming and slightly drying. Concentrates sweetness and flavor; overuse may contribute to Damp-Heat.

Stir-Frying

• Warm and moving. Keeps veggies crisp while adding gentle heat—supportive for most digestions.

Deep-Frying

• Hot, heavy, and drying. Best kept for occasional use, especially if you tend toward Heat or Dampness.

Grilling / Broiling / Barbecue

• Hot and drying. Adds strong Yang and smoky flavor; balance with cooked veggies and moistening foods.

Slow Cooker / Pressure Cooker

• Similar to stewing—warming, softening, easy to digest. Helpful for weak digestion or cooler seasons.

Educational only; not a substitute for individualized medical advice.