五味调和在中国饮食文化发展中的地位

在中国饮食文化的发展中 ,五味调和在理论渊源与具体内容上 ,都体现了人的食之五味与体之五脏的密切关系 ,它在强调以饮食的“性味”调和五脏和人体的阴阳平衡 ,使人精充、气足、神旺、健康长寿的同时 ,促进了原料的开拓、工艺的发展、烹饪手段的多元建树 ,呈现出五味调和在中国饮食文化发展中的核心地位。

The Position of Five Flavors Being in Harmonious Proportion in the Chinese Diet Cultural Development

In the development of Chinese dietetic culture, the theory of five flavors being in harmonious proportion embodies the close relationship between five flavors of human diet and five internal organs of human body both in respect to their theoretical origins and concrete contents. Apart from emphasizing the importance of the diet 'nature and flavor' harmony and the balance of Yin and Yang of human body (Chinese medicine, meaning two opposite principles in nature) in making people more energetic and vigorous, glowing with health and having longer life; the theory of five flavor harmony also helps to open up a lot of new cooking materials and promotes the development of cooking technology and the diversity of cooking methods. And with this, as the time passing, it revealed its core place in the Chinese diet cultural development.