The five flavors of diet in TCM theory are directly related to the health and longevity of human body. The five taboos of food should not only combine the four qi and meridian tropism of food, but also consider seasonal changes, diseases and physique, and become a comprehensive theory of five flavors.

The theory of five flavors of food in traditional Chinese medicine is an important basis for guiding traditional diet. Harmony of five flavors is beneficial to viscera and human health; Excessive appetite for five flavors, or failure to observe appropriate taboos, will lead to disorder of the five internal organs and form diseases.

Different five flavors in food have different functions as drugs, so it is an important aspect to examine the efficacy of food from the perspective of five flavors. For example, "Su Wen? The theory of truth and falsehood points out: "Gan diverges into Yang, bitter overflows into Yin, salty overflows into Yin, and light seeps into Yang. "This divides the five flavors with different functions into two categories according to the different yin and yang attributes, namely, pungent, sweet and light flavor belong to yang; Sour, bitter and salty taste belongs to yin. In "Su Wen? The theory of storing qi said: "There is bitterness and saltiness, and each has its own strengths. No matter whether it is scattered, closed, slow, urgent or firm, it is appropriate to store it at four o'clock and five o'clock." It is further clarified here that due to the difference of five flavors, there are differences in efficacy such as dispersing, receiving and slowing down.