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五味调和 这个观点见于医学家、杂家、艺术家等著作。《黄帝内经》“素问”第三“生气通天论”,指出:“谨和五味,骨正筋柔,气血以流,腠理以密,如是则骨气以精。”《淮南子·泰族训》用伊尹之事来说“伊尹忧天下之不治,调和五味,负鼎俎而行”。《饮膳正安》亦指出:“以五味调和五脏”。直到清代,袁放还在《随园食单·须知单》“独用须知”中强调,对于烹饪原料中腥膻味浓重者“用五味调和,全力治之”。
Five flavors of reconciliation in the views of medical experts, experts, artists and other works. “Huang Di Nei Jing” “Su asked” third “angry Babel theory”, pointed out: “Like and five flavors, the bones are soft, blood flow to, dense, if so, the integrity of the bone.” “Huainanzi Tai Family training ”with Yi Yin thing“ Yi Yin worry the world is not ruled, reconcile flavors, negative tripod. ” “Drink is healthy,” also pointed out: “Five flavors to reconcile the five internal organs.” Until the Qing dynasty, Yuan Fang also stressed in the “Notes on Taking Notes with the Garden,” “Notes for Use Only,” emphasizing that for those who have a strong sense of fishy smell in their cooking ingredients, they should be thoroughly treated with flavors.