Commentaries and Textual Research of the Key Words of Mencius

Food allergy has become increasingly common and more serious.

For example, peanut and fresh fruit allergies were not common between 15 and 20 years ago, and the symptoms of severe allergies after eating these foods were almost unknown.

In 21st Century, however, food allergy has become one of the major chronic diseases and is more likely to endanger life.

In Hong Kong, it is estimated that for each 20 children under 14, there is about 1 patient with food allergy.

Since there is no cure for food allergy, diet is necessary.

Cooking safe and delicious dishes will weaken the creativity while the purchase of replacement materials may be very expensive.

In order to ensure that there is no cross contamination during preparation and cooking, it can also be tiring and stress.

There are already some western style recipes for patients with food allergies, but there is no such kind of Chinese recipe.

This book includes recipes designed for Chinese food allergy.

Professor Li Dekang (now the first director of department of allergy at Hong Kong Sanatorium Hospital) is in charge of the medical section while Ms. Li Cengchaoqun writes new recipes. This cookbook focuses on the most common food allergy problems, namely, peanuts, eggs, milk, fish and seafood.