What Is Yao Shan? Complete Guide to Chinese Medicinal Cuisine

Last updated: April 2026

Medical Disclaimer: This article is for educational and informational purposes only. It is not intended as medical advice. Yao shan (药膳) is a traditional Chinese practice and should not replace professional medical treatment. Always consult a qualified healthcare provider or licensed TCM practitioner before making changes to your diet, especially if you are pregnant, nursing, taking medication, or managing a chronic condition.

Quick Answer

Yao shan (药膳) is the Chinese practice of combining medicinal herbs with food to create dishes that taste good and support health — it literally translates to "medicinal cuisine" or "medicine meals"
It has over 3,000 years of documented history, with roots in foundational texts like the Huangdi Neijing (黄帝内经) and Sun Simiao's Qianjin Yaofang (千金要方)
China's yao shan industry reached an estimated 1,699 billion yuan (~$235 billion USD) in 2023, growing at roughly 11% year-over-year, with over 78,600 businesses operating in the sector (translated from Chinese, Chinabgao, 2024)
The core principle is "food first, medicine second" (食主药辅) — herbs play a supporting role while everyday ingredients do the heavy lifting

What Does "Yao Shan" Actually Mean?

Yao shan (药膳) breaks down into two characters. 药 (yào) means medicine or medicinal substance. 膳 (shàn) means meal, cuisine, or a well-prepared dish. Put them together and you get something that doesn't translate neatly into English: food that heals, meals that function as medicine, cooking that follows pharmaceutical logic.

But here's the thing — yao shan isn't just throwing herbs into a pot. According to Baidu Baike's comprehensive entry on yao shan, it is defined as "a product combining traditional Chinese medical knowledge with culinary experience, using both medicinal and food ingredients, processed through cooking techniques, to create dishes with therapeutic function" (translated from Chinese, Baidu Baike).

The Chinese phrase that captures yao shan's essence is 寓医于食 (yù yī yú shí) — "embedding medicine within food." The idea is that the dish should taste like a meal, not a prescription. You eat it because it's delicious. The therapeutic benefit is a feature, not the selling point.

This is different from simply drinking herbal decoctions (汤药), which are purely medicinal and often taste bitter. It's also different from general healthy eating. Yao shan occupies a specific middle ground: culinary technique meets pharmacological intent.

The "Food-Medicine Homology" Principle

Underpinning all yao shan is a concept called 药食同源 (yào shí tóng yuán) — "medicine and food share the same origin." China's National Health Commission maintains an official list of substances classified as both food and medicine. As of 2024, this list includes 106 items, expanded across four regulatory batches since the original 87-item list published in 2002 (translated from Chinese, China Non-Prescription Drug Association, 2024).

These 106 dual-use substances include ingredients you probably already know: goji berries (枸杞子), red dates (大枣), Chinese yam (山药), lotus seeds (莲子), dried longan (龙眼肉), and chrysanthemum flowers (菊花). They also include more specialized items like Codonopsis root (党参, Codonopsis pilosula), which was only added to the list in 2023.

For anyone exploring yao shan, this official list matters. It means these ingredients are government-approved for use in regular food products — not just in pharmacies or TCM clinics. When you see them at an Asian grocery store, you're looking at ingredients with formal dual classification.

A 3,000-Year History: Where Yao Shan Came From

Yao shan didn't appear overnight. Its development tracks the entire arc of Chinese civilization, and understanding that history helps explain why it works the way it does today.

The Foundational Period (Pre-Qin to Han Dynasty, Before 220 AD)

The earliest references to food-as-medicine appear in the Huangdi Neijing (黄帝内经), compiled during the Warring States period (475–221 BC). This text established the dietary framework that still guides yao shan: "五谷为养，五果为助，五畜为益，五菜为充" — "grains nourish, fruits assist, meats benefit, vegetables supplement" (translated from Chinese, Huaxia.com, 2022).

The Shennong Bencao Jing (神农本草经), compiled around the 1st century AD, cataloged 365 medicinal substances and classified them into three grades. The upper grade — substances safe for long-term use — included many items we now consider yao shan staples: goji berries, red dates, honey, and sesame.

The Development Period (Jin and Tang Dynasties, 265–907 AD)

The real breakthrough came from Sun Simiao (孙思邈), the Tang Dynasty physician sometimes called "China's King of Medicine." His masterwork, the Qianjin Yaofang (千金要方, "Essential Prescriptions Worth a Thousand Gold"), included China's first dedicated chapter on food therapy (食治篇). Sun Simiao famously wrote: "A good doctor should first understand the cause of illness, then treat with food. Only when food therapy fails should medicine be used" (translated from Chinese, Med66.com).

That single sentence — "食疗不愈，然后命药" — established the philosophical hierarchy that defines yao shan to this day. Food comes first. Always.

The Golden Age (Song and Yuan Dynasties, 960–1368 AD)

During the Yuan Dynasty, court physician Hu Sihui (忽思慧) compiled the Yinshan Zhengyao (饮膳正要, "Proper and Essential Things for the Emperor's Food and Drink") in 1330. This was the first Chinese text devoted entirely to dietetic therapy and nutrition. It documented recipes from across the Mongol Empire and systematically linked foods to therapeutic outcomes.

Maturity (Ming and Qing Dynasties, 1368–1912)

Li Shizhen's Bencao Gangmu (本草纲目, "Comperta of Materia Medica"), published in 1578, documented hundreds of edible medicinal substances and included 52 medicinal porridge recipes alone, categorized by therapeutic function — from "reducing thirst" to "supplementing liver and kidney" (translated from Chinese, Huaxia.com, 2022).

By the Qing Dynasty, yao shan had become a formal discipline within imperial court medicine. The palace kitchens employed dedicated yao shan chefs who worked alongside physicians to design meals tailored to the emperor's constitutional needs.

How Yao Shan Works: The Core Principles

Understanding yao shan requires grasping a few TCM concepts that don't have direct Western equivalents. These aren't mystical abstractions — they're a classification system that's been refined over millennia.

The Temperature System (食物性味)

Every food and herb in TCM is assigned a "temperature" or thermal nature. This has nothing to do with actual heat. It describes the food's effect on the body:

Hot (热): Lamb, cinnamon bark, dried ginger, chili peppers
Warm (温): Chicken, walnuts, leeks, brown sugar
Neutral (平): Rice, pork, Chinese yam (山药, Dioscorea opposita), lotus seeds
Cool (凉): Duck, mung beans, cucumber, green tea
Cold (寒): Watermelon, bitter melon, crab, chrysanthemum

A person showing "cold" symptoms (pale face, cold limbs, loose stools) would be directed toward warming foods. Someone with "heat" symptoms (red face, thirst, irritability) would eat cooling foods. This is the logic behind yao shan recipe selection.

For a deeper exploration of this classification, see our warming vs. cooling foods guide.

The Five Flavors (五味)

TCM assigns five flavors to foods and herbs, each linked to a specific organ system:

Flavor	Chinese	Organ System	Effect
Sour (酸)	Suān	Liver	Astringent, consolidating
Bitter (苦)	Kǔ	Heart	Draining, drying
Sweet (甘)	Gān	Spleen	Tonifying, harmonizing
Pungent (辛)	Xīn	Lung	Dispersing, circulating
Salty (咸)	Xián	Kidney	Softening, descending

Yao shan recipes are designed with these flavor-organ relationships in mind. A soup meant to support digestion (the Spleen system in TCM) will lean toward sweet-flavored ingredients like Chinese yam, red dates, and Codonopsis root. A recipe targeting respiratory health will include pungent ingredients like ginger and scallion.

Our five flavors deep-dive explains each flavor-organ relationship in detail.

Constitutional Assessment (辨证施膳)

Perhaps the most important principle in yao shan is 辨证施膳 (biàn zhèng shī shàn) — "prescribing food according to individual constitution." This is the food-therapy version of TCM's diagnostic method.

According to a widely used framework developed by Professor Wang Qi (王琦) of Beijing University of Chinese Medicine, there are 9 recognized body constitutions (体质):

Balanced (平和质) — the healthy baseline
Qi-deficient (气虚质) — low energy, weak immunity
Yang-deficient (阳虚质) — cold intolerance, fatigue
Yin-deficient (阴虚质) — heat, dryness, restlessness
Phlegm-damp (痰湿质) — heaviness, sluggish metabolism
Damp-heat (湿热质) — oily skin, irritability
Blood-stasis (血瘀质) — poor circulation, pain
Qi-stagnation (气郁质) — emotional tension, digestive issues
Special constitution (特禀质) — allergies, sensitivities

Each constitution calls for different yao shan approaches. A qi-deficient person needs astragalus (黄芪, Astragalus membranaceus) and Codonopsis. A yin-deficient person needs lily bulb (百合) and white fungus (银耳). Getting this wrong — eating warming herbs when you're already running hot — is where yao shan can backfire.

For the full breakdown, see our 9 TCM body constitutions diet guide.

The 7 Major Categories of Yao Shan

Yao shan isn't one thing. It spans at least seven distinct forms, each with its own preparation methods and use cases. According to a classification system published by Huaxia.com (translated from Chinese, Huaxia.com, 2022):

1. Medicinal Soups (药膳汤, Yào Shàn Tāng)

The most common and accessible form. Herbs simmer with meats, bones, or vegetables for hours. The liquid extracts active compounds while the ingredients contribute flavor and nutrition. Examples: astragalus chicken soup (黄芪炖鸡), Angelica sinensis (当归) lamb soup, goji berry and red date bone broth.

Soups are the default entry point for yao shan beginners because they're forgiving to make and easy to digest.

2. Medicinal Porridge (药膳粥, Yào Shàn Zhōu)

Rice-based porridges cooked with herbs or functional foods. Li Shizhen documented 52 varieties in the Bencao Gangmu. Examples include lotus seed porridge (莲子粥), Chinese yam porridge (山药粥), and eight-treasure porridge (八宝粥). Porridges are particularly suited for the elderly, postpartum women, and anyone with a weakened digestive system.

Our congee therapy guide covers 20 traditional medicinal porridge recipes.

3. Medicinal Teas (药膳茶, Yào Shàn Chá)

Dried herbs steeped or briefly boiled in hot water. The simplest yao shan form — no cooking skills required. Common examples: chrysanthemum and goji berry tea (菊花枸杞茶), ginger and red date tea (姜枣茶), astragalus water (黄芪水).

See our medicinal tea recipes for 15 traditional formulas.

4. Medicinal Wines (药膳酒, Yào Shàn Jiǔ)

Herbs steeped in grain alcohol (白酒) for weeks or months. The alcohol acts as a solvent, extracting compounds that water alone cannot. Common versions include goji berry wine (枸杞酒), ginseng wine (人参酒), and Angelica wine (当归酒). These are consumed in small amounts — typically 15–30 ml (~0.5–1 oz) per serving.

5. Medicinal Dishes (药膳菜, Yào Shàn Cài)

Stir-fries, braises, and steamed dishes incorporating medicinal ingredients. These look and taste like regular Chinese cooking but include therapeutic herbs. Examples: Chinese yam stir-fried with wood ear mushroom (山药炒木耳), lily bulb with celery (百合炒芹菜), goji berry steamed egg (枸杞蒸蛋).

6. Medicinal Desserts (药膳甜品, Yào Shàn Tián Pǐn)

Sweet soups and confections, particularly popular in Cantonese and Hong Kong traditions. White fungus and lotus seed soup (银耳莲子羹), red bean soup with chen pi (陈皮红豆沙), and pear stewed with rock sugar and fritillary (川贝炖雪梨) all fall in this category.

Check out our Chinese medicinal desserts guide for traditional recipes.

7. Medicinal Pastes and Powders (膏方 / 散剂)

Concentrated preparations made by reducing herbal decoctions into thick pastes or grinding dried herbs into powders. These are the most "medicinal" end of the yao shan spectrum and typically require professional formulation. Examples include ejiao paste (阿胶膏) and ground pearl powder mixed into foods.

Who Is Yao Shan For? (And Who Should Be Careful)

Yao shan is broadly accessible, but it's not a free-for-all. Different populations need different approaches.

Generally Well-Suited

Healthy adults seeking preventive care — the sweet spot for yao shan
People recovering from illness — gentle tonifying soups and porridges aid recovery
Elderly individuals — easily digestible forms like congee support nutrition without taxing digestion
Postpartum women — traditional confinement diet (坐月子) is essentially a yao shan protocol, though this should be guided by a practitioner

Proceed with Caution

According to guidelines from the China Rehabilitation Research Center (translated from Chinese, CRRC.com):

Pregnant women should avoid blood-moving herbs like safflower (红花, Carthamus tinctorius) and peach kernel (桃仁). Some commonly used yao shan herbs like Job's tears (薏米) are traditionally contraindicated during pregnancy.
Children have delicate constitutions (脏腑娇嫩) and should not receive heavily tonifying or warming formulas. Keep it mild — congee with red dates, not ginseng chicken soup.
People on pharmaceutical medications should consult both their doctor and a TCM practitioner. Some herbs interact with prescription drugs. Angelica sinensis (当归), for example, may interact with blood-thinning medications.
Anyone with acute illness or fever — yao shan is for maintenance and recovery, not acute treatment. See a doctor first.

The "Three Adaptations" Rule

Traditional yao shan practice follows 三因制宜 (sān yīn zhì yí) — adapt to the person, the season, and the location:

Person (因人): A 25-year-old athlete and a 70-year-old grandmother need fundamentally different formulas
Season (因时): Warming soups in winter, cooling drinks in summer — see our seasonal eating calendar
Location (因地): Humid Guangdong calls for dampness-clearing ingredients; dry Beijing calls for moistening ones

Yao Shan in Modern China: A Booming Industry

Yao shan isn't just an ancient tradition gathering dust in medical texts. It's a massive and growing industry.

According to Chinese market research firm Chinabgao, the domestic yao shan market reached approximately 1,699 billion yuan (~$235 billion USD) in 2023, with 10.97% year-over-year growth. The number of businesses involved in yao shan — including restaurants, packaged food companies, herbal tea chains, and supplement makers — reached 78,600 as of 2024 (translated from Chinese, Chinabgao, 2024).

A few trends are driving this growth:

Young Chinese consumers are embracing "health preservation" (养生) — the term has gone from grandparent territory to Gen Z lifestyle content on Xiaohongshu and Douyin
Ready-to-cook yao shan kits are now sold on Taobao and JD.com, pre-portioned with herbs and instructions — removing the intimidation barrier
Yao shan restaurants are expanding in major cities, with establishments like Chen Nongfu (陈农夫) operating franchise models
The Chinese government actively promotes TCM food therapy as part of its Healthy China 2030 initiative

The broader TCM market hit 1.67 trillion yuan in 2021 and is projected to exceed 2.1 trillion yuan by 2025, with yao shan representing a significant and growing segment (translated from Chinese, CIR.cn, 2024).

How to Get Started with Yao Shan

If you're new to yao shan, here's a practical roadmap.

Start with the "Gentle Five"

These five ingredients are mild, widely available, and hard to misuse:

Goji berries (枸杞子, Lycium barbarum) — 10–15g (~0.4–0.5 oz) per serving. Toss into soups, teas, or porridge.
Red dates (大枣/红枣, Ziziphus jujuba) — 3–5 pieces per serving. Sweet, versatile, works in almost everything.
Chinese yam (山药, Dioscorea opposita) — Use fresh (about 100g / 3.5 oz) in soups and stir-fries, or dried in porridge.
Lotus seeds (莲子, Nelumbo nucifera) — 15–20g (~0.5–0.7 oz). Great in sweet soups and congee.
Dried longan (龙眼肉, Dimocarpus longan) — 10–15g (~0.4–0.5 oz). Adds natural sweetness and is traditionally used for calming the mind.

All five appear on the official food-medicine dual-use list. All are available at Asian grocery stores. None require a TCM consultation to use safely (for healthy adults).

Your First Yao Shan Recipe: Red Date and Goji Berry Chicken Soup

Ingredients:

1 whole chicken or 500g (~1.1 lbs) chicken pieces
10 red dates (大枣), pitted
15g (~0.5 oz) goji berries (枸杞)
3 slices fresh ginger
1,500 ml (~6 cups) water
Salt to taste

Method:

Blanch chicken in boiling water for 2 minutes. Drain and rinse.
Place chicken, red dates, and ginger in a pot. Add water.
Bring to a boil, then reduce to a gentle simmer for 1.5–2 hours.
Add goji berries in the last 15 minutes.
Season with salt before serving.

This is about as beginner-friendly as yao shan gets. The red dates and goji berries add subtle sweetness and are traditionally considered blood-nourishing (补血) and qi-tonifying (补气). The ginger adds warmth and aids digestion.

For more starter recipes, see our Chinese herbal soup recipes and top 10 medicinal foods guide.

Regional Yao Shan Traditions Across China

Yao shan isn't practiced the same way everywhere. China's vast geography, climate diversity, and regional food cultures have produced distinct yao shan traditions, each reflecting local conditions and available ingredients.

Cantonese Yao Shan (广东药膳)

The Cantonese tradition is arguably the most developed and influential yao shan culture in China. The 老火汤 (lǎo huǒ tāng, "old fire soup") — simmered for 3–5 hours — is the centerpiece. Cantonese families make these soups daily, adjusting ingredients to the season, the weather, and who's feeling unwell. Guangdong's humid subtropical climate drives a heavy emphasis on dampness-clearing ingredients: Job's tears, poria, dried tangerine peel, and lotus leaf. Our Cantonese herbal soup tradition guide covers this in depth.

Sichuan Yao Shan (四川药膳)

Sichuan's yao shan tradition incorporates the region's love of pungent and numbing flavors. Sichuan peppercorn (花椒), which is warm and enters the Spleen and Kidney meridians, appears frequently. The emphasis leans toward warming, damp-dispelling, and qi-circulating ingredients — reflecting the damp, basin climate of the Sichuan region. See our Sichuan TCM food traditions.

Northern Chinese Yao Shan (北方药膳)

Northern China's harsh winters drove a yao shan tradition centered on warming and tonifying. Lamb is the default protein, often paired with Angelica sinensis (当归) and dried ginger (干姜). The classic Zhang Zhongjing prescription — Angelica ginger lamb soup (当归生姜羊肉汤) — originated from northern Chinese medical tradition and remains a winter staple. Grains and root vegetables feature prominently: millet porridge, Chinese yam, and chestnuts. Read more about northern Chinese food traditions.

Fujian and Hokkien Traditions (福建药膳)

Fujian Province's coastal location introduces seafood into the yao shan repertoire. Dried seahorse (海马), dried oyster, and various sea cucumbers appear alongside more standard herbs. The Hokkien diaspora spread these traditions throughout Southeast Asia — Singapore, Malaysia, Thailand, and the Philippines all have Chinese communities practicing Fujian-influenced food therapy. Our Fujian TCM food traditions article explores this.

Yunnan Medicinal Mushroom Tradition (云南药膳)

Yunnan Province's biodiversity provides access to wild medicinal mushrooms that don't exist elsewhere: matsutake (松茸), cordyceps (虫草花), lion's mane (猴头菇), and various wild boletes. The Yunnan yao shan tradition is heavily mushroom-forward, with soups and stews featuring multiple fungi species alongside standard TCM herbs. See Yunnan medicinal mushroom traditions.

These regional variations demonstrate an important point: yao shan isn't a single, standardized practice. It's a living tradition that adapts to local ingredients, climate, and cultural preferences — which is exactly what the TCM principle of 因地制宜 (yīn dì zhì yí, "adapt to the locality") demands.

Yao Shan in Daily Life: When and How to Eat It

Practical questions that recipes don't always answer.

Timing

There's no universal rule, but traditional guidelines offer direction:

Tonifying soups (qi and blood nourishing) are best consumed with meals, particularly lunch or dinner, when the digestive system is most active
Medicinal teas can be drunk throughout the day. Warming teas (ginger, red date) are better in the morning. Cooling teas (chrysanthemum, mung bean) suit the afternoon
Medicinal porridge is traditionally a morning food — the Spleen and Stomach are considered strongest in the morning hours (7–9 AM in the TCM body clock)
Sweet soups and desserts are typically consumed 1–2 hours after dinner, before bed, especially moistening desserts meant to support yin and sleep

Frequency

More is not better. Even professional TCM sources recommend moderation:

Basic yao shan (goji berry tea, red date congee, simple herbal soups): 3–5 times per week is typical for healthy adults
Stronger tonifying formulas (astragalus chicken soup, Angelica lamb soup): 1–2 times per week during the appropriate season
During illness recovery: Daily yao shan may be appropriate, but the formula should be specifically matched to the recovery stage — consult a practitioner

The Chinese saying 过犹不及 (guò yóu bù jí) — "excess is as bad as deficiency" — applies directly. Over-tonifying is a real risk in yao shan practice.

Common Pairing Mistakes

Certain yao shan combinations should be avoided. According to traditional TCM food pairing rules:

Don't drink strong tea within 2 hours of eating yao shan soups — tea's tannins can bind with herbal compounds and reduce absorption
Don't eat raw, cold foods (sashimi, ice cream, cold salads) immediately before or after a warming yao shan meal — the conflicting temperatures create what TCM calls "food stagnation"
Don't combine multiple tonifying soups in one meal — one well-formulated yao shan dish per meal is the standard

For detailed food pairing principles, see our TCM food pairing guide.

Yao Shan vs. Western Nutritional Therapy: Key Differences

People coming from a Western dietary framework often struggle with yao shan concepts because the underlying logic is different.

Aspect	Yao Shan (TCM)	Western Nutrition
Classification	By thermal nature, flavor, organ affinity	By macronutrients, vitamins, calories
Individualization	Based on constitution (体质) and syndrome (证)	Based on age, weight, activity level, lab values
Seasonal focus	Core requirement — different foods for different seasons	Generally consistent year-round
Assessment method	Pulse, tongue, symptom pattern	Blood tests, body composition, dietary recall
Goal	Restore balance (阴阳平衡)	Meet nutritional requirements

Neither system is "right" or "wrong." They're asking different questions about food. Western nutrition asks: what nutrients does this food contain? TCM food therapy asks: what effect does this food have on this specific person's current state of balance?

For a thorough comparison, see our Chinese food therapy vs. Western nutrition analysis.

Frequently Asked Questions

Is yao shan the same as TCM herbal medicine?

No. TCM herbal medicine (中药) uses concentrated decoctions of medicinal herbs, often strong and bitter, prescribed for specific conditions. Yao shan (药膳) combines smaller amounts of milder herbs with regular food, prioritizing taste and daily use. Think of herbal medicine as treatment and yao shan as maintenance. The two overlap — some herbs appear in both — but the intent, dosage, and preparation differ significantly.

Can I practice yao shan without a TCM diagnosis?

For basic, mild recipes using common food-medicine dual-use ingredients (goji berries, red dates, Chinese yam, lotus seeds), yes. These are gentle enough for most healthy adults. But for recipes using stronger herbs like Angelica sinensis (当归), astragalus (黄芪), or Rehmannia (熟地黄), consulting a TCM practitioner is wise — especially if you have chronic health conditions or take medications.

How long does yao shan take to show effects?

Yao shan is not fast-acting medicine. Traditional practitioners describe it as a gradual, cumulative process. Most sources suggest that consistent use over weeks to months is needed before changes become noticeable. A common Chinese saying captures this: "三分治，七分养" — "30% treatment, 70% nourishment." The nourishment part takes time.

Is there any scientific evidence supporting yao shan?

There is a growing body of research, particularly from Chinese institutions. Studies have examined individual yao shan ingredients — astragalus for immune modulation, Angelica sinensis for blood health, goji berries for antioxidant properties — with varying degrees of rigor. The challenge is that yao shan is inherently personalized and combinatorial, making standardized clinical trials difficult. Most Western-standard evidence exists for individual herbs rather than complete yao shan formulas.

Can vegetarians and vegans practice yao shan?

Absolutely. While many traditional yao shan recipes center on meats and bone broths, the herbal and plant-based ingredients work perfectly in vegetarian contexts. Medicinal porridges, herbal teas, sweet soups, and vegetable-based stews can all be prepared without animal products. The Shaolin vegetarian TCM tradition offers a historical framework for plant-based food therapy.

Sources

Baidu Baike — 药膳 (Chinese encyclopedia entry on yao shan)
Huaxia.com — 药膳发展简史 (History of yao shan development)
Huaxia.com — 药膳的分类 (Classification of yao shan)
Huaxia.com — 药膳的特点及功效 (Characteristics and effects of yao shan)
Chinabgao — 2024药膳行业分析 (Yao shan industry analysis, 2024)
Med66.com — 药膳发展简史 (Yao shan historical development)
China Non-Prescription Drug Association — 药食同源目录 (Food-medicine dual-use substance directory)
China Rehabilitation Research Center — 药膳禁忌 (Yao shan contraindications)
Guangming Daily — 寓养于膳助力健康中国 (Food therapy and Healthy China initiative)
CIR.cn — 药膳市场竞争与发展趋势 (Yao shan market trends)

— The Yao Shan Guide Team