The bright moon and the empty courtyard are like water like a Chinese year

Chapter 192 Xi Hexian Goes to Xishan Hall to "Learn Art" (14)

Location: Inner Hall of Xishantang (Kitchen)
"In cooking, the "five flavors" are the body, the "tune" is the means, and the "harmony" is the purpose. The harmony of the five flavors is the most important thing"

"All kinds of food, no matter what the specific form is, it has its own specific taste and function."

"The six "five flavors" in the "Lingshu Jing" discuss the five flavors of the five grains, five vegetables, five fruits, and five animals, and their different effects on the human body"

"In addition to this, it also clarifies the contraindications of the five flavors for the diseases of the five internal organs"

"These taboos are the basic principles of drug treatment, diet therapy and diet adjustment, which laid the foundation for diet therapy in later generations."

"The so-called harmony refers to both a reasonable diet structure and a proper seasoning of a certain meal"

"Specifically, "harmony" means that the seasoning of a certain meal is reasonable and adjusted properly."

"Also refers to the adaptation of food to the taste requirements of the eater"

"It also includes the coordination of eating time, spatial differences and food flavor characteristics."

"As the saying goes: "Governing a big country is like cooking small delicacies", using cooking food as a metaphor for governing a country, the main key is to reconcile"

"The stomach is the place where the nutrition of the internal organs gathers. All food enters the stomach first, and the internal organs receive the nutrition of the subtle qi digested by the stomach."

"The five flavors of food and drink belong to the five internal organs, and they all have different preferences because of the different properties of food and taste"

"The five flavors of five grains enter the human body. After entering the stomach, the sour ones enter the liver first; the bitter ones enter the heart first; the sweet ones enter the spleen first; the pungent ones enter the lungs first; the salty ones enter the kidneys first."

"Among the five grains, japonica rice is sweet, sesame is sour, soybean is salty, wheat is bitter, and yellow rice is pungent"

"Among the five fruits, dates are sweet, plums are sour, chestnuts are salty, apricots are bitter, and peaches are pungent."

"Among the five animals, beef is sweet, dog is sour, pork is salty, mutton is bitter, and chicken is pungent."

"Among the five vegetables, sunflowers are sweet, leeks are sour, bean leaves are salty, scallions are bitter, and green onions are pungent."

"The relationship between the five colors and the five flavors is that yellow belongs to the spleen, and it is suitable for sweet taste; cyan belongs to liver, and it is suitable for sour taste; black belongs to kidney, and it is suitable for salty taste; red belongs to heart, and it is suitable for bitter taste; white belongs to lung, and it is suitable for spicy taste. .”

"These five colors and tastes can all be used with their appropriate food when treating and tonifying"

"As for the five suitable flavors, when the five internal organs are sick, choose the appropriate five flavors."

"Spleen disease, it is advisable to eat japonica rice, beef, dates, and sunflower."

"Heart disease, it is advisable to eat wheat, mutton, apricots, scallions"

"Kidney disease, it is advisable to eat soybean sprouts, pork, chestnuts, and husk"

"Liver disease, should eat sesame, dog meat, plum, leek"

"Lung disease, it is advisable to eat yellow rice, chicken, peach, green onion"

"Not only that, diseases of the five viscera also have their own taboos for the five flavors"

"Spicy taste should be taboo for liver disease, salty taste should be taboo for heart disease, sour taste should be taboo for spleen disease, sweet taste should be taboo for kidney disease, bitter taste should be taboo for lung disease"

"The liver dominates the blue color, and it is suitable for sweet food. Japonica rice, beef, jujube, sunflower, etc. are all sweet food."

"The heart rules red, sour food is suitable. Dog meat, sesame seeds, plums, leeks, etc. are all sour foods."

"The spleen is yellow, and it is suitable to eat salty food. Soybean, pork, chestnut, Huo, etc. are all salty food."

"Lungs are white, and should be eaten with a bitter taste. Wheat, mutton, apricot, scallions, etc. are all bitter foods."

"Kidneys are black, so it is suitable to eat spicy foods. Yellow millet, chicken, peaches, green onions, etc. are all spicy foods."

"Appropriate intake of the five flavors is beneficial to the human body and can maintain the balance of yin and yang in the human body."

"However, excessive or insufficient intake of the five flavors will cause physical discomfort and even disease."

"Because the five flavors correspond to the five elements and the five internal organs, overeating the five flavors will cause damage to the corresponding internal organs"

"Just as it is said in the "Huangdi Neijing" that eating too much salty food can make the blood stagnate in the blood vessels and even change the color."

"Eating too much bitter food can cause skin dryness and hair loss; eating too much spicy food can cause muscle spasm and nails to dry out; eating too much sweet food can cause bone pain and hair loss; sour food Eating too much food will make the muscles lose their luster, become thick and hard, and make them less active.”

"Among the five flavors, sweet food is the most, followed by salty and sour, less pungent, and least bitter. Too much sweet can nourish the deficiencies, but too much greasy will hinder the stomach and make people full."

"The theory of five elements was formed in the Yin and Zhou dynasties, which had a certain influence on the formation of the theory of harmony of five flavors."

"The five elements refer to the five material elements of gold, wood, water, fire, and earth"

""Shangshu Zhoushu Hong Fan": "The five elements: one is water, the other is fire, the third is wood, the fourth is metal, and the fifth is earth.
"Water is moist, fire is flaming, wood is straight, metal is leather, and soil is maize. Moisturizing is salty, flaming is bitter, straight is sour, leather is pungent, and mahogany is sweet."

"It not only indicates what the five elements refer to, clarifies the functions and properties of these five substances, but also connects the five flavors with the five elements"

"In the Warring States Period, the theory of the five elements' mutual generation and mutual restraint was formed, "and the five elements belong to the five flavors, sour belongs to wood, bitter belongs to fire, sweet belongs to earth, pungent belongs to metal, and salty belongs to water"

"Only when the five flavors are properly matched can the Qi and blood be filled, and the functions of various body systems can be harmonized, so as to ensure health and prolong life."

"There are a lot of sweetness in the five flavors. For example, in the cooking of dishes and pastries, adding sugar can not only provide the energy needed by the human body, but also make the taste better"

"Xu Shen in the Eastern Han Dynasty said in the book "Shuowen Jiezi": "Beauty is sweet.From the sheep to the big ones, the sheep are also given food by the six livestock owners. "Yangda is sweet, and sweet is delicious, which is beautiful from the taste point of view."

"It is also common practice to reconcile medicinal properties with sweet flavors. Sweet flavors have nourishing and neutralizing medicinal properties, as well as relieving and relieving pain."

"Nourishing and strengthening medicines generally used to treat deficiency syndromes, such as Taiwan ginseng and rehmannia glutinosa; medicines for acute pain and reconciling medicinal properties, such as honey, maltose, licorice, etc., all have a sweet taste, and sweet medicines are mostly moist and good at nourishing dryness. "

""Lu's Spring and Autumn Annals·Benwei" not only puts forward that "the ultimate taste is the best", but also clarifies the standard of "the ultimate taste": "long-term but not bad, cooked but not rotten, sweet but not strong, sour but not cool, salty Not less, pungent but not strong, light but not thin, fat but not greasy." "It has had an extremely profound impact on the theory and practice of Chinese food in the past dynasties."

"Similarly influenced by the theory of the five elements, medical books record that the liver belongs to wood, the heart belongs to fire, the spleen belongs to earth, the internal organs belong to metal, and the kidney belongs to water, and the five flavors are matched with the five internal organs. Relationship"

""The heart desires bitterness, the lungs desire pungentness, the liver desires sourness, the spleen desires sweetness, and the kidney desires saltiness. These are the harmony of the five flavors."

"("Nei Jing Su Wen") the five flavors have different effects, for example, the pungent taste has the effect of enlightening and diverging, the sour taste has the effect of astringent and astringent, the bitter taste has the effect of purging fire and drying dampness, and the sweet taste has the effect of nourishing and soothing The salty taste has the effect of purging, softening and hardening, etc.”

"In addition to the "five flavors", Chinese medicine believes that food also has "four natures". The "four natures" are also called the four qi, namely cold, hot, warm and cool"

"Harmony of the five flavors, straightening the bones and softening the tendons, flowing the qi and blood, and densely intersecting the muscles. If so, the bones and energy will be refined, and the Tao should follow the Dharma, and there will always be a destiny."

"("Neijing·Suwen") properly reconcile the five flavors, which is an important condition for good health and longevity, so it is necessary to master the different "nature and taste" and functions of each food"

"Diet should be suitable for the needs of the four seasons of the human body. "Book of Rites Internal Rules" records: "everything is harmonious, spring is more sour, summer is more bitter, autumn is more pungent, winter is more salty, and it is sweeter."

"The preparation of delicacies and the combination of dishes pay attention to the proper season. Therefore, among the eight quotations of "not eating" put forward by Confucius, there is "not eating from time to time" ("The Analects")"

"Cooking is generally classified according to taste, and treats the spicy feeling of tactile effect and the aroma of olfactory effect as taste. In addition, in addition to the five basic tastes of salty, sour, sweet, bitter, spicy, cooking also has a type of umami seasoning. Due to the five flavors Both can be paired with umami, therefore, umami has the function of increasing freshness, various flavors and enriching complex flavors in cooking, so seasoning can be said to be the finishing touch in cooking, and its key role is undoubtedly indispensable.”

Chapter 190 Two (End)
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(End of this chapter)