The preparation of medicinal cuisine is a special technique, a product that combines processing, formulation, and cooking. Its form is determined by the characteristics and purpose of the medicinal diet. Generally, it is mainly in a liquid form, followed by a combination of solid and liquid, or a single solid form. Regardless of the form, the taste should preserve the natural aroma of the medicinal ingredients and food. The preparation methods for medicinal cuisine are mainly divided into stewing, braising, simmering, steaming, boiling, decocting, stir-frying, braising in soy sauce, roasting, and poaching.
Medicinal diets should generally not be prepared using cooking methods such as deep-frying, grilling, pan-frying, or quick-frying, in order to avoid destroying their active ingredients or altering their properties and thus losing their effectiveness. Moreover, after falling ill, the function of the spleen and stomach is weakened. Diets prepared by deep-frying, grilling, pan-frying, or quick-frying are not easily digested and absorbed, making it difficult for them to exert their therapeutic effects. Therefore, medicinal diets should be prepared using cooking methods such as steaming, boiling, stewing, or making soups.