Traditional Chinese medicine (TCM) is thousands of years old, and based on clinical experience. The basic concept surrounds Qi or Chi, the vital energy of life, surging through the body’s meridian channels. 

Any imbalance of Qi can cause disease and illness.

TCM practitioners treat patients by focusing on two points: 

Our body is one unit. Any problem will affect other functions, internal organs, muscles or tendons. Usually practitioners do not recommend surgery, instead advising different treatment methods to activate healing, and sustain whole body balance.

Our health keeps harmony with our surroundings; nature, the seasons, play important roles. Think of how many people get the flu in Winter, or feel down in Autumn. More lively in Spring.

TCM Practitioners use a traditional-style diagnostic method:

TCM practitioners use a special diagnostic method by smelling, hearing, voice vibration, touch, and pulse to make a traditional-style diagnosis to discover the source of an unbalanced health condition, which organ it is related to, and which meridian is affected.

Based on the traditional diagnosis, TCM practitioners put several herbs together for treatments, called TCM formulas. Many formulas date back thousands of years and are often modified and applied based on the theories of yin yang, zang fu (internal organs), meridians, and other therapeutic principles. TCM herbal formulas are the most commonly used style of Traditional Chinese medicine. It is very rare to only use a single herb in treatment.

Over 2 millions formulas currently exist.

According to TCM, different foods carry different energies that can go directly to specific organs. Lots of foods are used by TCM practitioners.

TCM’s view of the human body is only marginally concerned with anatomical structures, instead focusing primarily on the body's functions[66][68] (digestion, breathing, temperature maintenance, etc).

These functions are aggregated and associated with a primary functional entity – for instance, nourishment of the tissues and maintenance of their moisture are seen as connected functions, and the entity postulated to be responsible for these functions is xiě (blood). These functional entities constitute concepts rather than biochemical or anatomical properties.