本教材面向中医药专业学生、养生爱好者及健康饮食追求者，针对当前系统性药膳教材匮乏、尤其药理与工艺脱节的现状，精心编写而成。本教材共分五章：前两章夯实理论基础，系统讲解药膳概念、药性理论、应用原则及配伍饮食禁忌；第三章详解食药原料，严格遵照国家公布的106种"既是食品又是中药材”名录，确保安全合规；第四、五章侧重实操，涵盖原料炮制、制作工艺及精品菜谱，并特设四季时令分类，便于按需选学。本教材由主任医师、高级营养师与烹调技师联合编写，兼顾药理严谨与厨艺实操；图文并茂降低学习门槛，菜谱参考权威典籍，配方严格遵循国家食药物质名录，安全有据。无论是课堂学习还是家庭进补，皆可从中获益。

陆向华，高级讲师，中式面点高级技师。主编《中式面点制作》《二手车销售实务》，主审《城市轨道交通客运服务》，参编《汽车销售流程实训教材》《汽车维修接待实务》等国家规划教材。专注烹饪与药膳课程改革，主持完成、参与完成多项省部级课题开发，参与开发现行烹饪专业国家级技能人才培养工学一体化课程标准和课程设置方案开发工作，多次荣获省级教学成果奖及“五一巾帼标兵”称号，具有丰富的药膳及烹饪专业教学研究经验。

第一章 药膳基础知识 ·········································································001
第一节 药膳的概念及分类 ·····························································002
一、药膳的概念 ······································································002
二、药膳的分类 ······································································002
第二节 药膳学的药性理论 ·····························································005
第三节 药膳食疗的应用原则 ··························································008
第二章 药膳食疗的配伍禁忌及饮食禁忌················································.011
第一节 药膳食疗的配伍禁忌 ··························································012
一、中药配伍禁忌 ···································································012
二、药膳原料配伍禁忌 ·····························································013
三、药膳食疗禁用物品名单 ·······················································014
第二节 药膳食疗的饮食禁忌 ··························································014
一、体质药膳食疗饮食禁忌 ·······················································014
二、四季药膳食疗饮食禁忌 ·······················································015
三、体证药膳食疗饮食禁忌 ·······················································015
第三章 药膳原料 ···············································································017
第一节 食物原料 ·········································································018
一、谷薯类 ············································································018
二、豆类及豆制品 ···································································021
三、蔬菜类 ············································································023
四、畜禽水产类 ······································································028
五、奶蛋类 ············································································035
六、水果类 ············································································036
七、调味品及其他类 ································································042
第二节 药物原料········································································.045
一、根和根茎类·····································································.045
二、果实和种子类··································································.053
三、茎叶类···········································································.058
四、全草类···········································································.060
五、花类··············································································.062
六、树皮和根皮类··································································.064
七、菌类··············································································.065
八、动物类···········································································.066
第四章 药膳制作的基本技能·······························································.069
第一节 药膳原料的炮制·······························································.070
一、炮制目的········································································.070
二、炮制方法········································································.071
第二节 药膳制作工艺··································································.074
一、药膳制作要求··································································.074
二、食药物质入膳常用技法······················································.076
三、药膳制作方法··································································.077
第五章 药膳菜谱及烹饪工艺·······························································.080
第一节 精品药膳菜谱··································································.081
一、汤类药膳菜谱··································································.081
二、热菜类药膳菜谱·······························································.089
三、粥食类药膳菜谱·······························································.100
四、茶饮类药膳菜谱·······························································.109
五、糕羹和糖水类药膳菜谱······················································.117
第二节 四季药膳菜谱··································································.124
一、春季节气代表药膳····························································.124
二、夏季节气代表药膳····························································.130
三、秋季节气代表药膳····························································.138
四、冬季节气代表药膳····························································.144
附录 食药物质名单···········································································.153