Cantonese cuisine follows the changes of cold, hot and cool in four seasons, so we should choose foods with appropriate tastes, such as "keeping sour and sweet to nourish temper" in spring, "keeping bitter and pungent to nourish lung qi" in summer, "keeping sweet and salty to nourish kidney qi" in long summer, "keeping pungent and sour to nourish liver qi" in autumn and "nourishing liver qi" in winter. According to the relationship between the five zang-organs and gram, the qi of the five zang-organs is in a state of balance, neither too much nor too little.
Huang explained that according to the geographical location and climate characteristics of Guangdong, the dishes are timely, and the summer dishes are mainly for relieving summer heat and clearing away heat, and there are many ingredients, such as melon, bitter gourd, coix seed, white lentils and corn stigma. Autumn vegetables mainly nourish yin and moisten lungs, and the ingredients are mostly lily, tremella, pear and honey. The winter and spring dishes are mainly nutritious, and the ingredients are mostly yam, five-finger peach, rehmannia root, codonopsis pilosula and so on. Pay attention to diet and health, and pay attention to physical and mental health in daily eating and living.
The five flavors absorbed from diet can nourish the qi of the five internal organs, harmonize the qi of the human body, turn body fluid into life, and be harmonious in form and spirit. "Ling Shu Xuan Wu Ming Qi" also puts forward "five entries", that is, acid enters the liver, bitter enters the heart, sweet enters the spleen, pungent enters the lung, and salty enters the kidney, which shows that the five flavors have selective affinity for the five internal organs. Be careful when eating and raising, and don't be partial to food. Harmony of five flavors can nourish skin, muscles, bones and muscles, make qi and blood smooth, but not dry.
Cantonese cuisine has a unique taste, which breeds the beauty of six flavors (sour, sweet, bitter, spicy, salty and fresh). For example, Xinhui Chenpi, because of its unique sour and bitter taste, has the effects of regulating qi and strengthening spleen, eliminating dampness and resolving phlegm. In food, it is even more colorful. For example, Chen Pi duck, Chen Pi fish and Chen Pi garlic bone have unique colors, smells and tastes. If dried tangerine peel is added to stir-fry, it can not only remove the fishy smell of fish, but also have the effects of resolving phlegm, regulating qi, relieving depression and strengthening stomach.
Cantonese cuisine health-preserving soup embodies the "homology of medicine and food" of TCM health-preserving concept. Chinese medicine believes that soup can strengthen the spleen and stimulate appetite, relieve sore throat and moisten throat, clear away heat and promote diuresis, and strengthen the body. Therefore, the health-preserving soup diet of Cantonese cuisine has applied this concept of traditional Chinese medicine to the extreme, and has played an important role in people's daily health, disease prevention, rehabilitation after illness, physical fitness, beauty beauty and many other aspects.
At the same time, he is good at matching herbs according to the needs of climate and human symptoms, and he should supplement them every quarter. The soup used at home is mostly chicken, duck and fish with vegetables and dried fruits. Radix Astragali, Radix Codonopsis, Rhizoma Dioscoreae, Fructus Lycii, Fructus Jujubae, and Radix Panacis Quinquefolii can also be added. There are many kinds of old fire soup, such as braised pork in Lady Enforcers, stewed chicken with shredded Chinese caterpillar fungus and stewed pork bones with watercress.
Huang stressed that improper use can not only fail to play its due nutritional and nourishing role, but also cause various diseases. Therefore, in Cantonese cuisine, special attention should be paid to the collocation of ingredients and seasonal taboos, so as to better use the concept of TCM health preservation, ensure human health and avoid the harm caused by the problem of ingredients.
Compatibility taboo: Generally speaking, some foods should not be used together, which is called compatibility taboo. According to literature, persimmons avoid crabs, onions avoid honey, and turtles avoid amaranth. There are many records about food incompatibility in synopsis of the golden chamber and herbal works of past dynasties.
Seasonal taboo: the climate in Guangdong is unpredictable and must conform to the law of self-heating. Try to eat less warm and dry hair in spring and summer, such as avoiding dog meat and eating less mutton in spring and summer; Eat less spicy and irritating food in autumn and eat more fruits with more water; In cold winter, eat less food that hurts your stomach and eat warm food.
As a unique brand in Guangdong, Cantonese cuisine pays attention to the concept of TCM health preservation, follows the balance between human body and nature, and constantly innovates and develops TCM diet health preservation with China characteristics, which is of positive significance to human health.
Editor Yao Zanyuan