Which book has the most collection, the most complete, and the most authoritative collection of the

1."Chinese Folk Herb Prescription": This book not only introduces the medicinal properties of Chinese herbal medicine - flat, cold, heat, etc., medicinal taste - sweet, sour, bitter, spicy and salty, etc., and returns to the meridians - heart, liver, spleen, stomach, kidney, bladder, three coke, etc., but also includes many empirical prescriptions and contraindications.

2."Dietary Therapy Materia Medica": This book is a monograph on dietary therapy, which includes the efficacy and role of a variety of foods, including the introduction of their sexual taste and meridians.

3."Food Sexual Taste Cold and Hot Effect Quick Check Light Illustrated Dictionary": This book introduces the sexual taste effect of various foods in detail in the first way, which is convenient for readers to quickly refer to.

Please note that these books may have certain limitations, such as being old and not comprehensive. Therefore, it is recommended that you combine the knowledge of modern medicine and nutrition with a comprehensive assessment when reading.

Chinese Folk Herbal Prescription", "Dietary Therapy Materia Medica".

The three books of "Food Sexual Taste, Cold and Hot Efficacy Quick Reference Light Illustrated Dictionary" are relatively complete for the sexual taste of food. Satisfied.

Food Taste, Cold and Hot Efficacy Quick Check Light Illustrated Dictionary".

Author: Sancai Culture.

Book. Chen Junliang.

Translate. 400 items of natural ingredients in the vegetable market are traced to the taste and efficacy of the quick investigation.

Food can be divided into five categories: hot, warm, flat, cool, and cold according to its "nature". Among the foods we eat daily, flat foods are the majority, followed by warm ones, and 672 TCM cold ones are the least.

Hot foods: mustard seeds, trout, cinnamon, chili peppers, Sichuan peppercorns, etc.

Warm food: glutinous rice, sorghum rice, chestnuts, jujubes, walnut kernels, almonds, leeks, cumin, coriander, pumpkin, ginger, green onions, garlic, longan, lychee, papaya, cherry, pomegranate, black plum, rafter, bergamot, eel, bighead carp, silver carp, shrimp, sea cucumber, goose eggs, chicken, mutton, dog meat, venison, etc.

Flat food: rice, corn, peanuts, soybeans, broad beans, red beans, black soybeans, peas, lentils, sweet potatoes, potatoes, taro, lotus seeds, hazelnuts, seeds, shiitake mushrooms, white fungus, black fungus, cabbage, camellia, cabbage, cabbage, carrots, onions, plums, figs, grapes, yellow croaker, pomfret, herring, carp, crucian carp, anchovy, eel, loach, eggs, milk, beef, pork, goose, turtle, turtle, duck, etc.

Cool food: millet, barley, wheat, buckwheat, barley, mung bean, tofu, water chestnut, mushroom, eggplant, white radish, winter melon, loofah, rape, spinach, amaranth, celery, orange, orange, apple, pear, duck egg, etc.

Cold food: bitter gourd, tomatoes, cucumbers, bracken, bamboo shoots, coconut white, lotus root, water chestnut, sugarcane, persimmon, banana, mulberry, watermelon, melon, seaweed, kelp, razor clams, snails, etc.

Food can be divided into five categories according to its "taste", namely pungent, sweet, sour, bitter and salty. Among the five flavors, sweet food is the most, followed by salty and sour, less pungent, and least bitter.

Sweet food: rice, flour, grains, vegetables, dried and fresh fruits, chicken, duck, fish, meat, etc.

Sour foods: tomatoes, hawthorns, grapes, apricots, lemons, oranges, etc.

Spicy foods: ginger, green onions, onions, peppers, leeks, etc.

Salty food: seafood, pork, dog meat, pig offal, etc.

Bitter foods: bitter gourd, bitter herbs, etc.

The so-called "meridian" of food refers to the fact that different foods have different nourishing and leading effects on the body's internal organs. For example, traditional health care believes that wheat, mung beans, red adzuki beans, watermelon, lotus seeds, longan meat, etc. are attributed to the Heart Sutra, which has the effect of nourishing the heart and calming the nerves. Millet, rice, soybeans, barley, hawthorn, apples, jujubes, etc. are attributed to the spleen meridian, which has the effect of strengthening the spleen and stomach.

Tomatoes, cherries, rape, toons, etc. return to the liver meridian and have the effect of soothing the liver and regulating qi. White radish, carrots, celery, persimmons, ginger, green onions, etc. return to the lung meridians, which is beneficial to the effect of lung detoxification. Poultry eggs and meat, mulberry, black sesame, wolfberry, etc. return to the kidney meridian, which has the effect of tonifying the kidney and benefiting the essence.

I've always had a great interest in cooking, and I've done a little bit, and the experience bar is always within level 5, and the evaluation is slightly lower than the first glimpse. One of the foundations of cooking is the understanding of ingredients, different ingredients have different effects on the human body, either nourishing or detracting, which is also the concept of "medicine and food homology" in Chinese medicine that I admire.

Ingredients have four characteristics and five flavors, the four characteristics of ingredients are cold, hot, warm and cool, the coldness and coolness of ingredients are relative, and there is a class of ingredients between cold and warm in the four natures, that is, the cold and heat are not obvious, usually called flat.

Among the foods we eat daily, flat foods are the most, followed by warm foods, and cold foods are the least. When cooking, the ingredients should be matched with each other and balanced between cold and heat, so as to ensure a balanced diet and not cause harm to the human body.

The taste of food is also known as the five flavors. The five flavors are an important part of the theory of traditional Chinese medicine. In fact, there are more than five kinds of tastes of medicine and food, and sour, sweet (sweet), bitter, pungent (spicy), and salty are the five most basic tastes.

In addition, there is a light and astringent taste. Because for a long time, astringency has been attached to sourness and light to sweetness, so as to combine the five elements of the affiliation, it can be called the five flavors.

There is a certain relationship between the taste of food and its utility, that is, different flavors of food have different effects.

Sexual taste: sweet, slightly bitter, slightly cold.

Return to the heart, lungs, and stomach meridians.

Function: Nourish yin and nourish the body, moisten the lungs and clear the heart.

It is used for dry cough, yin deficiency and cough, throat paralysis and sore throat, thirst, internal heat and thirst, upset insomnia, dry intestines and constipation.

TCM Theory.

The theory of food belonging to the bai jingdu is an important theoretical basis for traditional Chinese drinking and eating should be avoided. TCM DAO

It is believed that the health and conditioning effect of food and drink does not specifically refer to rare and delicious food, nor does it just talk about the number of "nutrients", but according to the disease, disease location, disease and the patient's age, gender, physical fitness type, four seasons, geographical factors, etc., combined with the theory of food taste attribution, to analyze and choose the suitability and avoidance of food. This kind of rich and colorful, scientific concept of dietary avoidance is not found in modern nutrition and Western medicine theory, and is a great value of traditional Chinese medicine.