Their inclusion reflected a preference for fresh, seasonal produce.
Among the vegetables she favored most was celery, a staple in Traditional Chinese Medicine.
Celery is known for being rich in proteins, carotenoids, carbohydrates, and B vitamins.
It remains simple and inexpensive to grow.
Many believe it supports heart health, protects vision, assists with weight management, and helps reduce damage caused by free radicals.
These qualities made it a consistent feature on her dining table.
Celery appeared regularly in her meals as a reliable source of beneficial compounds.
Another cornerstone of her diet was spinach, a leafy green packed with protein, calcium, iron, phosphorus, and vitamin B2.
Spinach is often praised for supporting healthy aging, promoting brain function, and aiding the stomach and pancreas.
For Mei-ling, it was both a nutritious and versatile ingredient.
She included it in various preparations that suited her preference for light, digestible dishes.
The mineral content of spinach aligned with her overall approach to nourishment.
One of her most notable eating habits was the practice of “small and frequent meals.”
She typically ate five times a day and only consumed enough to feel about 70% full.
