Yao Shan vs Regular Chinese Cooking: What Makes It Medicinal?

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 dietary practice and should not replace professional medical treatment. Always consult a qualified healthcare provider or licensed TCM practitioner before beginning any food therapy regimen, especially if you are pregnant, nursing, taking medication, or managing a chronic condition.

Quick Answer

Yao shan follows TCM diagnostic theory (辨证施膳) to match recipes to individual body constitutions — regular Chinese cooking follows taste, tradition, and regional preference
Yao shan uses specific medicinal herbs with defined dosages and therapeutic intent — regular cooking uses herbs purely for flavor, with no pharmacological calculation
The preparation process in yao shan protects the medicinal properties of ingredients, requiring cooks to understand both culinary technique and TCM herbology
China's official food-medicine dual-use list contains 106 approved substances that legally bridge the gap between kitchen and pharmacy (translated from Chinese, China Non-Prescription Drug Association, 2024)

The Blurry Line Between Food and Medicine

Walk into any Cantonese home kitchen during winter and you'll find a pot of slow-simmered soup. Red dates, goji berries, maybe some dried longan. The cook might tell you it's "good for your blood" or "warms the body." Is that yao shan or just grandma's cooking?

The honest answer: it depends.

Chinese cooking has always existed on a spectrum. On one end, you have purely taste-driven dishes — mapo tofu, kung pao chicken, stir-fried morning glory. No medicinal intent whatsoever. On the other end, you have formal yao shan preparations prescribed by TCM practitioners, with specific herbs measured to the gram and tailored to a patient's diagnosed constitution.

Most Chinese home cooking falls somewhere in the middle. And that middle ground is what makes the distinction genuinely confusing.

But the differences are real, and they matter. Here's why.

7 Concrete Differences Between Yao Shan and Regular Chinese Cooking

1. Theoretical Framework

Regular Chinese cooking is guided by culinary principles: the wok's heat (镬气, wok hei), the balance of texture and flavor, regional tradition, seasonal availability, and the cook's personal taste.

Yao shan is guided by TCM medical theory. Every ingredient choice is justified by its thermal nature (寒热温凉), its flavor category (五味: sour, bitter, sweet, pungent, salty), its organ affinity (归经), and its effect on the patient's specific constitution.

According to a Zhihu analysis of yao shan principles, yao shan is formulated "under the guidance of TCM theory, culinary science, and nutritional science, strictly following yao shan formulas, combining Chinese medicines with foods that have medicinal value" (translated from Chinese, Zhihu, 2023).

A regular Chinese cook asks: "Will this taste good?"

A yao shan practitioner asks: "What is this person's body constitution, what imbalance are we addressing, and which ingredients will restore harmony without creating new imbalances?"

2. Ingredient Selection Logic

Regular cooking selects ingredients for flavor, texture, cost, and availability. You add ginger to fish because it covers the fishy smell. You add star anise to braised pork because it deepens the flavor. The reasoning is culinary.

Yao shan selects ingredients for therapeutic function first, then works to make them palatable. You add ginger (生姜) because the patient shows cold-type symptoms and ginger is warm in nature and enters the Lung and Spleen meridians. You add Astragalus root (黄芪, Astragalus membranaceus) at a dosage of 15–30g (~0.5–1 oz) because the patient is qi-deficient and astragalus is the primary qi-tonifying herb in TCM pharmacology.

The ingredients themselves often overlap. Both yao shan and regular cooking use ginger, scallions, garlic, dried tangerine peel (陈皮), and many other aromatics. The difference is why they're used and how they're combined.

For a deep dive into TCM ingredient classifications, see our Chinese cooking herbs reference guide.

3. Dosage Precision

This is where the gap widens dramatically.

Regular cooking uses measurements like "a thumb-sized piece of ginger" or "a handful of goji berries." Amounts are approximate, adjusted to taste, and rarely critical.

Yao shan follows pharmaceutical dosing. According to guidelines published by the Beijing Municipal Administration of Traditional Chinese Medicine, medicinal ingredients in yao shan typically should not exceed 10% of the total food ingredients by weight (translated from Chinese, Beijing TCM Bureau). Specific herbs have defined safe ranges:

Herb	Chinese Name	Common Yao Shan Dosage	Regular Cooking Use
Astragalus	黄芪	15–30g (0.5–1 oz)	Rarely used
Angelica sinensis	当归	6–12g (0.2–0.4 oz)	Occasionally in lamb soups
Codonopsis	党参	10–20g (0.4–0.7 oz)	Rarely used
Goji berries	枸杞	10–15g (0.4–0.5 oz)	Used freely by taste
Red dates	红枣	3–10 pieces	Used freely by taste
Dried longan	龙眼肉	10–15g (0.4–0.5 oz)	Used freely in desserts

Notice the pattern: milder ingredients (goji, dates, longan) have flexible dosing in both contexts. Stronger herbs (astragalus, angelica, codonopsis) require precision in yao shan and barely appear in regular cooking.

4. The Diagnostic Step

Regular cooking has no diagnostic step. You cook what you want to eat, what's in season, or what you can afford.

Yao shan begins with assessment. The traditional approach requires evaluating the eater's body constitution (体质), current symptoms, the season, the local climate, and even the time of day. This is called 辨证施膳 (biàn zhèng shī shàn) — "adapting the meal to the diagnosed pattern."

Professor Wang Qi's 9-constitution framework (九种体质) provides the most widely used assessment system. Each constitution type calls for different yao shan strategies:

Qi-deficient (气虚质): Favor astragalus, Codonopsis, Chinese yam — see our qi-building foods guide
Yang-deficient (阳虚质): Favor lamb, cinnamon, dried ginger
Yin-deficient (阴虚质): Favor lily bulb, white fungus, duck
Phlegm-damp (痰湿质): Favor barley, Job's tears, white radish
Damp-heat (湿热质): Favor mung beans, bitter melon, lotus leaf

For a complete constitutional breakdown, see our 9 TCM body constitutions diet guide.

In regular cooking, a Cantonese grandmother might instinctively apply some of these principles — making cooling soups in summer and warming ones in winter. But she's drawing on cultural habit, not formal TCM diagnosis.

5. Preparation Methods and Timing

Regular cooking uses whatever technique delivers the best flavor and texture: high-heat stir-frying, deep-frying, steaming, braising.

Yao shan preparation must protect the medicinal properties of the herbs. This imposes constraints:

Prolonged gentle simmering is the default method for most yao shan soups. The traditional Cantonese 老火汤 (lǎo huǒ tāng, "old fire soup") — simmered 2–4 hours — is the gold standard because slow extraction pulls out active compounds without destroying heat-sensitive ones.
Certain herbs are added at specific times. Goji berries (枸杞) go in during the last 10–15 minutes because prolonged boiling degrades their compounds. Astragalus (黄芪) goes in at the start because its active polysaccharides need long extraction.
High-heat techniques like stir-frying and deep-frying are rarely used in yao shan because they can destroy medicinal compounds. When used, the medicinal ingredients are protected by adding them late in the process.
The Chinese culinary principle applied to yao shan is 药味不露头 (yào wèi bù lòu tóu) — "the medicinal taste should not dominate." This requires technique: masking bitter or earthy herbal flavors through ingredient combinations, cooking times, and seasoning, so the dish tastes like food, not medicine (translated from Chinese, Guangming Daily).

6. Combination Rules (配伍)

Regular cooking follows taste pairing: pork goes with preserved vegetables, beef goes with broccoli, chicken goes with mushrooms. There are traditional affinities and regional preferences, but no strict pharmacological rules.

Yao shan follows TCM combination theory (配伍), including formal prohibitions. The "Eighteen Incompatibilities" (十八反) and "Nineteen Clashes" (十九畏) are sets of herb combinations that are traditionally considered dangerous or counterproductive:

Licorice root (甘草) should not be combined with Euphorbia (甘遂), kelp-type seaweed (海藻), or Sargassum
Aconite root (乌头) should not be combined with Pinellia (半夏), Trichosanthes (瓜蒌), or Fritillaria (贝母)
Ginseng (人参) should not be combined with Trogopterus dung (五灵脂)

These rules don't apply in regular cooking because regular cooking doesn't use these potent herbs. But anyone practicing yao shan at the more medicinal end of the spectrum needs to know them.

Food-herb interaction rules also apply. According to the Tianjin Municipal Health Commission: "Coptis (黄连) and licorice (甘草) and mume fruit (乌梅) should not be combined with pork; turtle meat should not be combined with mint or amaranth greens; chicken should not be combined with eel" (translated from Chinese, Tianjin Health Commission).

7. Intended Outcome

Regular cooking aims to satisfy hunger, provide nutrition, and deliver pleasure. Success is measured by: Did it taste good? Is the family full?

Yao shan aims to produce a specific therapeutic effect: tonify qi, nourish blood, clear dampness, warm the kidneys, calm the spirit. Success is measured by: Did the person's constitutional imbalance improve over time?

This is perhaps the sharpest distinction. A bowl of regular congee and a bowl of yao shan congee might look identical. But the yao shan version was designed with a therapeutic target — and evaluating it means asking whether that target was reached.

Where Regular Cooking Becomes Yao Shan (The Gray Zone)

Not everything fits neatly into "regular" or "medicinal." Chinese food culture is full of dishes that straddle the line.

Seasonal Home Cooking

Most Chinese families instinctively eat warming foods in winter and cooling foods in summer. This seasonal adaptation is technically a yao shan principle (因时制宜, adapting to the season), but it's practiced so naturally that most people wouldn't call it food therapy. When your Cantonese aunt makes 冬瓜薏米汤 (winter melon and Job's tears soup) in August because "it's good for clearing summer heat," she's applying TCM logic whether she labels it that way or not.

See our seasonal eating calendar for a month-by-month guide.

The "Grandma Soups"

Chinese grandmothers are the world's unlicensed yao shan practitioners. They'll tell you to eat more walnuts because "they're good for your brain" (补脑), drink ginger tea during your period because "it warms the uterus" (暖宫), or eat pig's feet soup after giving birth because "it helps with milk production" (下奶).

These recommendations come from TCM food therapy traditions passed down through generations. They're not formalized yao shan in the clinical sense, but they follow the same logic. The line between folk wisdom and formal practice is genuinely blurry.

Restaurant "Yao Shan"

China's booming yao shan restaurant industry (~78,600 businesses as of 2024) includes everything from serious TCM-guided establishments with on-site practitioners to regular restaurants that slap "yao shan" on the menu because medicinal soup sells well. A 2010 Sina News investigation found some restaurant "yao shan" preparations had "formulations that completely ignored pharmacological principles" (translated from Chinese, Sina News).

If a restaurant serves yao shan, ask whether a TCM professional designed the menu. If not, you're probably getting well-flavored soup with some herbs tossed in — regular cooking wearing a yao shan costume.

A Side-by-Side Recipe Comparison

Let's make this concrete. Here's the same base dish — chicken soup — prepared two ways.

Regular Chinese Chicken Soup (家常鸡汤)

Ingredients:

1 whole chicken (~1 kg / 2.2 lbs)
3 slices ginger
2 scallions, knotted
Salt to taste
Shaoxing wine, splash

Method: Blanch chicken, add fresh water, ginger, scallions, and wine. Simmer 1–2 hours. Season with salt. Serve.

Logic: Make a clean, delicious chicken broth. The ginger and scallions remove gamey smell and add aroma. No therapeutic calculation.

Yao Shan Qi-Tonifying Chicken Soup (黄芪党参炖鸡)

Ingredients:

1 whole chicken (~1 kg / 2.2 lbs)
Astragalus root (黄芪) 30g (~1 oz)
Codonopsis root (党参) 15g (~0.5 oz)
Red dates (红枣) 8 pieces, pitted
Goji berries (枸杞) 10g (~0.4 oz)
Fresh ginger, 3 slices
Salt to taste

Method: Blanch chicken. Soak astragalus and codonopsis for 20 minutes. Add chicken, astragalus, codonopsis, red dates, and ginger to pot with water. Simmer 2 hours on low heat. Add goji berries in the last 10 minutes. Season with salt.

Logic: This soup targets qi deficiency (气虚). Astragalus is the primary qi-tonifying herb in TCM. Codonopsis supports it. Red dates nourish blood and harmonize the formula. Goji berries add liver-kidney nourishment. The chicken itself is warm in nature and tonifies qi. Every ingredient has a defined role. The timing of adding goji berries last protects their active compounds.

Who it's for: People showing qi-deficiency signs — fatigue, weak voice, frequent colds, poor appetite, spontaneous sweating.

Who should skip it: People with heat-type conditions, acute infections, or those who don't need qi tonification. Overly tonifying a person who isn't deficient can create new imbalances.

Can You Do Yao Shan Without TCM Training?

Yes and no.

What you can safely do without training:

Cook with mild, officially dual-use food-medicine ingredients (the 106-item list)
Follow well-documented seasonal eating patterns — warming foods in winter, cooling in summer
Make basic soups and porridges using common ingredients: goji berries, red dates, Chinese yam, lotus seeds, lily bulb
Use our beginner's guide to yao shan as a starting framework

What you should get guidance for:

Using stronger medicinal herbs: astragalus (黄芪), Angelica sinensis (当归), Rehmannia (熟地黄), Coptis (黄连)
Formulating recipes for specific health conditions
Preparing yao shan for pregnant women, young children, or elderly with chronic illness
Any situation where you're treating a diagnosed medical condition

The traditional Chinese saying is relevant here: "药膳食疗别乱用，盲目进补可能危害健康" — "Don't use yao shan carelessly; blind supplementation can harm your health" (translated from Chinese, Mianyang TCM Hospital).

The Skill Set Gap: What Yao Shan Cooks Need to Know

Traditional yao shan preparation requires a dual skill set that's genuinely rare. The Guangming Daily described it well: a yao shan cook must "understand both culinary technique and Chinese medicine" (translated from Chinese, Guangming Daily).

That means knowing:

TCM herbology — herb properties, dosages, contraindications, combination rules
TCM diagnostics — how to assess constitution and identify patterns
Culinary technique — how to make herbal ingredients taste good in a dish
Flavor masking — the art of 药味不露头 (keeping the medicinal taste invisible)
Timing and extraction — which herbs need long simmering vs. brief steeping
Seasonal and regional adaptation — adjusting formulas for climate and geography

In practice, very few people have all these skills. That's why traditional yao shan was often a collaboration between a TCM doctor (who prescribed the formula) and a cook (who made it edible). Modern yao shan restaurants that do it right maintain this partnership.

Real-World Examples: The Same Ingredient, Two Purposes

To make the distinction concrete, let's look at how common ingredients are used differently in regular cooking versus yao shan.

Ginger (生姜)

In regular cooking: Ginger is aromatics. You mince it into stir-fries, slice it into fish dishes to mask fishiness, and julienne it for cold appetizers. The amount is based on taste — more for bold dishes, less for subtle ones.

In yao shan: Ginger is medicine. Its TCM classification — warm nature, pungent flavor, enters the Lung, Spleen, and Stomach meridians — dictates how and when it's used. For dispelling external cold (风寒感冒), fresh ginger is simmered with brown sugar and scallion whites into a therapeutic tea. For warming the interior in yang-deficient patients, dried ginger (干姜) is used instead — it's hotter and penetrates deeper. The dosage matters: 3 slices of ginger in a soup is gentle support; 30g (~1 oz) in a therapeutic decoction is treatment.

Red Dates (红枣)

In regular cooking: Sweet, chewy, and pleasant. Added to rice dishes for color, to sweet soups for flavor, and to braised dishes for a subtle sweetness. Nobody measures how many they use.

In yao shan: Red dates are a harmonizer. TCM herbology classifies them as sweet, warm, entering the Spleen and Stomach. Their primary role in yao shan formulas is to "harmonize" (调和) the other herbs — moderating harsh flavors and preventing medicinal ingredients from upsetting the stomach. When a yao shan recipe calls for 5–8 red dates, that number is intentional. Too few and the harmonizing effect is insufficient; too many and the sweetness can generate dampness in phlegm-damp constitutions.

Walnuts (核桃)

In regular cooking: A snack, a baking ingredient, a salad topping. Used for crunch and nutty flavor.

In yao shan: TCM classifies walnuts as warm, sweet, entering the Kidney and Lung meridians. They're specifically prescribed for Kidney yang deficiency (lower back weakness, cold extremities, tinnitus) and for moistening the Lung (dry cough). In winter yao shan formulations, walnuts are combined with black sesame and dried longan to create a Kidney-tonifying snack mix — not for taste, but for targeted therapeutic effect. Traditional dosage is 15–30g (~0.5–1 oz) per day.

Duck (鸭肉)

In regular cooking: Peking duck, roast duck, braised duck — chosen for its rich, distinctive flavor.

In yao shan: Duck is one of the few common meats classified as cool in nature (凉性). This makes it the protein of choice for yin-deficient patients who need nourishment without adding heat. A yao shan practitioner would never prescribe duck soup for a yang-deficient patient (that's lamb territory), but it's ideal for someone with dry mouth, night sweats, and flushed cheeks. The difference between choosing duck and choosing chicken for your soup is, in yao shan, a medical decision.

The Professional Standard: How TCM Clinics Approach Yao Shan

In formal TCM practice, yao shan isn't casual cooking with herbs. It follows a structured clinical process:

Step 1: Four Examinations (四诊)

The practitioner performs the standard TCM diagnostic assessment:

Observation (望诊): Face color, tongue coating and body, physical build, spirit
Listening/Smelling (闻诊): Voice quality, breathing patterns, body odor
Inquiry (问诊): Detailed symptom history — sleep, appetite, bowel habits, temperature sensitivity, menstrual patterns
Palpation (切诊): Pulse diagnosis at the radial artery — speed, depth, quality

Step 2: Pattern Identification (辨证)

Based on the four examinations, the practitioner identifies a TCM pattern (证型). This might be: "Spleen qi deficiency with dampness" or "Liver-Kidney yin deficiency" or "Qi stagnation with blood stasis." The pattern determines the therapeutic strategy.

For more on how practitioners assess constitution, see our TCM constitution assessment guide.

Step 3: Formula Design (组方)

The practitioner designs a yao shan formula following traditional formulation principles:

Sovereign (君): The primary herb targeting the main pattern
Minister (臣): Supporting herbs that reinforce the sovereign
Assistant (佐): Herbs that address secondary symptoms or moderate the formula
Guide (使): Herbs that direct the formula to the target area or harmonize the other ingredients

This "sovereign-minister-assistant-guide" (君臣佐使) hierarchy is the same framework used in herbal medicine, applied to food therapy. A well-designed yao shan formula isn't random — every ingredient has a defined role.

Step 4: Follow-Up and Adjustment

The practitioner monitors the patient's response and adjusts the formula. If a warming soup causes mouth ulcers, the formula is too hot — reduce the warming herbs or add a cooling ingredient to balance. If a dampness-clearing formula causes dry mouth, it's too drying — add a moistening ingredient. This iterative refinement is how yao shan is practiced at the professional level.

This structured approach is what separates genuine yao shan from "cooking with herbs." It's also why self-prescription of strong medicinal formulas, without understanding this framework, carries risks.

Common Misconceptions

"All Chinese cooking is medicinal"

No. Mapo tofu is not medicine. Peking duck is not medicine. Fried rice is not medicine. Chinese cooking has a health-conscious streak, but calling it all "medicinal" conflates cultural food wisdom with deliberate therapeutic practice.

"Yao shan can replace medication"

Emphatically no. The Beijing TCM Bureau is clear: "Yao shan cannot replace pharmaceutical therapy" (translated from Chinese, Beijing TCM Bureau). Yao shan is for prevention, maintenance, and support — not for treating acute or serious conditions.

"More herbs = better yao shan"

Wrong. The principle is 食主药辅 (food leads, medicine assists). The therapeutic herbs should be the minority of ingredients. An overloaded formula is bad practice, not good medicine. And combining too many herbs without understanding their interactions violates basic TCM pharmacological principles.

"Yao shan is always safe because it's natural"

The "natural = safe" fallacy applies here too. Aconite (乌头) is natural and can stop your heart. Even common yao shan herbs like Angelica sinensis (当归) can cause problems when used inappropriately — it promotes blood movement and should not be used during heavy menstruation or before surgery. Natural does not mean harmless.

The Modern Convergence: How the Line Is Blurring

In contemporary China, the boundary between yao shan and regular cooking is actually becoming less clear — not more. Several trends are driving this convergence.

The "Health Preservation" Boom (养生热潮)

Young Chinese consumers, particularly Gen Z and millennials, have embraced 养生 (yǎngshēng, "health preservation") as a lifestyle trend. On platforms like Xiaohongshu (小红书) and Douyin (抖音), posts about herbal soups, medicinal teas, and constitution-based eating routinely go viral. This has pushed yao shan ingredients into mainstream cooking — people who've never seen a TCM practitioner are adding astragalus to their chicken soups because they saw it on social media.

According to Chinese market data, the number of businesses involved in the yao shan industry reached 78,600 by 2024, spanning restaurants, packaged foods, herbal tea chains, and supplement brands (translated from Chinese, Chinabgao, 2024). Ready-to-cook yao shan kits on Taobao and JD.com — pre-portioned herb packets with recipe cards — have lowered the barrier to entry dramatically.

Regulatory Evolution

China's ongoing expansion of the food-medicine dual-use substance list (药食同源目录) is officially moving more herbs from the "medicine" column to the "food" column. When Codonopsis root (党参) was added to the list in 2023, it could legally be used in regular food products — not just TCM preparations. Each addition makes the boundary between yao shan and regular cooking a little less distinct.

The Implication for Home Cooks

If you're cooking at home and adding some goji berries and red dates to your soup, you're participating in this convergence whether you call it yao shan or not. The key distinction remains intent and knowledge. Casual use of mild, dual-use ingredients is essentially seasoned common sense. Deliberate formulation targeting specific health patterns requires TCM understanding. Both are valid — just don't confuse one for the other.

Frequently Asked Questions

Does yao shan taste medicinal?

A well-prepared yao shan dish should not taste obviously medicinal. The guiding principle — 药味不露头, meaning the herbal taste shouldn't dominate — requires that the cook balance the herbal flavors with food ingredients. Soups tend to have a slightly earthy, complex flavor profile compared to regular cooking, but bitterness or strong herbal notes indicate either poor recipe design or improper preparation.

Can I add medicinal herbs to my regular home cooking and call it yao shan?

Adding a few goji berries or red dates to your soup is general healthy cooking, not yao shan. True yao shan requires intentional formulation based on TCM principles — selecting herbs for a specific therapeutic purpose, using appropriate dosages, and matching the formula to the eater's constitution. Without the diagnostic and theoretical framework, you're just making herbal soup.

Is Cantonese soup (老火汤) considered yao shan?

Cantonese slow-simmered soups occupy the gray zone. Many traditional Cantonese soup recipes incorporate TCM-inspired ingredient choices — cooling soups for summer, warming ones for winter, blood-nourishing soups for new mothers. Some are genuinely formulated yao shan recipes that have entered the mainstream cooking tradition. Others are purely flavor-driven. It depends on the specific recipe and whether it follows TCM principles. See our Cantonese herbal soup tradition guide.

How do I know if a restaurant's yao shan is legitimate?

Look for these signs: the restaurant employs or consults with a licensed TCM practitioner; the menu describes the therapeutic function and intended constitution type for each dish; staff can explain why specific ingredients were chosen; dosages follow established guidelines. Red flags: vague claims like "good for health" without specifics, overly medicinal-tasting food, and menus that don't differentiate between constitution types.

What's the simplest way to start incorporating yao shan principles into my cooking?

Start with seasonal awareness. In winter, favor warming ingredients: ginger, lamb, walnuts, cinnamon. In summer, favor cooling ingredients: mung beans, cucumber, chrysanthemum tea, watermelon. Add mild dual-use herbs (goji berries, red dates, dried longan, lotus seeds) to soups and porridges. This isn't full yao shan, but it's the first step toward thinking about food the way TCM does. Our warming vs. cooling foods guide is a good starting reference.

Sources

Zhihu — 中医药膳知识和心得 (TCM yao shan knowledge)
Baidu Baike — 药膳 (Yao shan encyclopedia entry)
Beijing TCM Bureau — 关于药膳那些事 (Yao shan guidelines and cautions)
Guangming Daily — 寓养于膳助力健康中国 (Food therapy and national health)
Huaxia.com — 药膳的特点及功效 (Yao shan characteristics)
China Non-Prescription Drug Association — 药食同源目录 (Food-medicine dual-use list)
Tianjin Health Commission — 药膳的与食物的搭配禁忌 (Food-herb combination prohibitions)
China Rehabilitation Research Center — 药膳禁忌 (Yao shan contraindications)
Mianyang TCM Hospital — 药膳食疗别乱用 (Yao shan safety warnings)
Sina News — 饭店自制药膳配伍问题 (Restaurant yao shan quality issues)

— The Yao Shan Guide Team