养生汤煲的现代版

• 作 者: 刘俊升 余雷
• 出 处: 中国西部
• 发表日期: 2006年06期
• 关键词: 中国饮食文化 养生汤 食用植物 鼎鼐调和 食医 古代中国人 现代科技文化 山城重庆 饮食行业 养生观

中国饮食文化对于养生历来就很注重。早在商朝．伊尹就创有“鼎鼐调和”之法:以甜、酸、苦、辣、咸等五味烹制食物,配合人的心、肝、脾、肺、肾等五脏营养的需要。中国各大菜系斑斓炫目的一个重要原因就是．食用植物的丰富性,从常见的葱、姜、蒜到平日少见的野生菌菇等,古代中国人深信通过特有的烹调方式,它们就会产生特有的医药功效,所以“食医同源”的饮食理论一直都在发展。

Chinese food culture has always been very emphasis on health care. As early as the Shang dynasty. Yi Yin has created a “tripod to reconcile” approach: to sweet, sour, bitter, spicy, salty and other flavors cooked food, with the human heart, liver, spleen, lung, kidney and other five internal organs nutrition needs. An important reason why China’s major cuisines are dazzling and colorful is that. The richness of edible plants, from the common onions, ginger, garlic to the rare wild mushrooms of the weekdays, the ancient Chinese believed that through the unique cooking methods, they would have unique medicinal effects, so “homologous” Diet theory has been developing.