I have always been interested in cooking and have done a little. The experience bar has been 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 human body, either nourishing or damaging, which is also the concept of "homology of medicine and food" in traditional Chinese medicine.

Ingredients have four natures and five flavors. The four characteristics of ingredients are cold, hot, warm and cool, and the cold and warm of ingredients are relative. There is also a kind of food that is between the four characteristics, that is, the cold and heat are not obvious, which is usually called flat.

Among the foods we eat every day, the foods that are sexual are the most, the warm foods are the second, and the cold foods are the least. When cooking, the ingredients should be matched with each other, and the cold and heat should be balanced, so as to ensure a balanced diet and not harm the human body.

The taste of food is also called five flavors. Five flavors are an important part of TCM theory. The original meaning of five flavors is the true taste of medicine and food. In fact, there are more than five flavors of medicine and food, and sour, sweet (sweet), bitter, pungent (spicy) and salty are the five most basic flavors. In addition, there is a faint astringency. For a long time, astringency is attached to acid, and lightness is attached to sweetness, so it is called five flavors.

The taste of food has a certain relationship with its utility, that is, different tastes of food have different functions.