Traditional Chinese Medicine (TCM) is a time-honored therapeutic system that emphasizes the interconnectedness of the body, mind, and environment to achieve health and longevity. “Food as Medicine” is a part of TCM’s wellness culture, which highlights the therapeutic potential of foods with medicinal properties in maintaining health and preventing diseases. In this session, we will discuss the principle of “food as medicine” and its impact on human health. TCM believes that each type of food possesses certain characteristics that can influence the body’s energy. Foods can be classified as “cooling culture” or “warming culture” and have specific effects on different organs. By understanding these characteristics, we can selectively choose foods or herbs to support our health. For example, cooling fruits and vegetables can nourish Yin, while warming herbs like ginger and garlic can invigorate Yang. Adjusting the balance of Yin and Yang through food choices is crucial for achieving good health. During this class, I will introduce some medicinal recipes and their preparation methods, as well as their specific functions and suitable target groups. Through this session, I hope to generate your interest in TCM’s wellness culture and promote curiosity about traditional Chinese medicine. Additionally, I encourage everyone to incorporate medicinal foods into their daily lives, aiming for longevity and a healthier lifestyle.