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Food Therapy 
Also known as Chinese Nutrition Therapy, food therapy is the use of food between treatments to augment and enhance the effects of the patient's visits to the TCM doctor. Foods are classified -- just as herbs are -- by their yin and yang properties, and by which channel they affect. Then recipes based on these classifications are created. These recipes are very similar in design principle as Chinese herbal formulae. 
In some places in China, there are "food therapy" restaurants that will tailor a dinner recipe for each client.
Generally speaking, this therapy is highly popular among Cantonese people because one of the most common bases from which recipes are built is rice porridge called congee or Jook. The reason Jook is so popular with Cantonese people is because it is a traditional breakfast.  Historically, all the leftovers from the night before were put into a pot of rice with extra water and cooked on the cooling stove overnight.  Even in modern day, Jook remains a popular breakfast and can often be found in restaurants that serve Dim Sum.
Jook is the consistency and flavor of "cream-of-rice," but when used with food therapy, often other ingredients, chosen for their therapeutic value (such as scallions, or mung beans) might be added or combined into the porridge.