Warm vegetables include lentils, green vegetables, bean sprouts, mustard greens, parsley, peppers, leeks, pumpkins, garlic sprouts, garlic moss, garlic, green onions, ginger, cooked lotus roots and cooked white radish.
Warm meat dishes include mutton, dog meat, Monopterus albus, river shrimp, sparrow meat, goose eggs, pork liver and so on.
Warm fruits include litchi, longan, peach, jujube, bayberry, apricot, orange and cherry.
The warmth of dried fruits includes chestnuts, walnuts, sunflower seeds, dried litchi, longan and so on.
Hot condiments include wine, fermented grains, brown sugar, maltose, mustard, fennel, pepper, osmanthus, black tea and coffee.
Chinese dietotherapy attaches importance to the different tastes and functions of food, that is, it regulates the qi, blood, yin and yang of the human body with the superiority of food taste, and enhances the body's resistance to evil, with a view to "keeping yin and yang as the secret and treating God as the cure." The nature of food refers to the "four natures", that is, cold, hot, warm and cool. Cool and cold, warm and hot, have certain similarities in function. Only the role size is slightly different. In addition, some foods have a peaceful diet, which is called blandness. Foods that can relieve or eliminate heat syndrome are cold in nature; Foods that can relieve and eliminate cold syndrome are warm. It is generally believed that cold food has the functions of clearing away heat, purging fire and detoxifying, and is often used for fever. Most warm foods have the functions of warming middle warmer, supporting yang and dispelling cold, and are often used for cold syndrome. Vegetarian dishes have the functions of strengthening the spleen, appetizing and nourishing the body.