School of Agricultural Equipment and Engineering, Jiangsu University, Zhenjiang, Jiangsu, 212013, China.
College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China.
J Ethnobiol Ethnomed. 2018 Jan 15;14(1):4. doi: 10.1186/s13002-018-0206-y.
Lǎo huǒ liàng tāng (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.
In 2014-2017, participatory approaches, open-ended conversations, and semi-structured interviews were conducted with 63 local people and 48 soup restaurant owners (111 interviews) to better understand the biocultural context of CSCS, emphasizing ethnobotanical uses of plants in Guangdong Province, China. Product samples and voucher specimens were collected for taxonomic identification. Mention Index (QI), frequency of use index (FUI), and economic index (EI) were adopted to evaluate the significance of each plant in the food supply.
A total of 97 plant species belonging to 46 families and 90 genera were recorded as having been used in CSCS in the study area. Recorded menus consisted of one or several plant species, with each one used for different purposes. They were classified into 11 functions, with clearing heat being the most common medicinal function. Of the 97 species, 19 grew only in the wild, 8 species were both wild and cultivated, and 70 species were cultivated. Roots and fruits were the most commonly used plant parts in the preparation of CSCS. According to the national evaluation criteria, six of these species are listed on "China's red list" including two endangered, two critically endangered, one near-threatened, and one vulnerable species. The QI, FUI, and EI of the 97 species in the study varied between 0.09 and 1, 0.23 and 9.95, and 0.45 and 6.58, respectively.
As an important part of Cantonese culture, CSCS has been popularized as a local cuisine with a healthcare function. CSCS also reflects the plant species richness and cultural diversity of Guangdong Province. Future research on the safety and efficacy of CSCS as well as on ecological and cultural conservation efforts is needed for the sustainable growth of China's botanical and medicinal plant industry.
老火靓汤（广东慢炖汤，CSCS）在中国广东很受欢迎，是世界各地广东人的美味开胃菜。由于 CSCS 是家庭保健的重要组成部分，药用植物和植物衍生产品是 CSCS 的主要成分。然而，对于 CSCS 中多样化的植物种类和植物的民族植物学调查还没有一个综合的记录。由于全球化以及对植物和食物疗法的重新关注，CSCS 越来越受到汤料行业、科学家和消费者的关注。本研究首次尝试记录中国广东 CSCS 中使用的植物物种，以及植物的相关民族医学功能，包括它们的当地名称、使用部位、口味、性质、烹饪前的准备、栖息地和保护状况。
2014-2017 年，采用参与式方法、开放式对话和半结构访谈，对 63 名当地人和 48 家汤料餐厅老板（111 次访谈）进行了调查，以更好地了解 CSCS 的生物文化背景，强调了广东植物的民族植物学用途。收集产品样本和凭证标本进行分类鉴定。采用提及指数（QI）、使用频率指数（FUI）和经济指数（EI）来评估每种植物在食品供应中的重要性。
研究共记录了 97 种植物，隶属于 46 科 90 属，在中国广东 CSCS 中被用作食材。记录的菜单包括一种或多种植物物种，每种植物都有不同的用途。这些植物被分为 11 种功能，其中清热最为常见。在 97 种植物中，19 种只生长在野外，8 种植物既生长在野外也生长在栽培地，70 种植物为栽培植物。根和果实是 CSCS 制备中最常用的植物部位。根据国家评价标准，其中六种被列入“中国红色名录”，包括两种濒危、两种极危、一种近危和一种易危物种。研究中 97 种植物的 QI、FUI 和 EI 分别在 0.09-1、0.23-9.95 和 0.45-6.58 之间变化。
作为广东文化的重要组成部分，CSCS 已作为具有保健功能的地方美食而广受欢迎。CSCS 还反映了广东植物物种的丰富性和文化多样性。为了中国植物和药用植物产业的可持续发展，需要对 CSCS 的安全性和功效以及生态和文化保护工作进行进一步的研究。
