Diet should be balanced in terms of acidic and alkaline nutrition.

Author: Qin Huiji / Country: Mainland China
Publisher:
Publish Date: 2006-03-01
Features:
1. How to Eat is an Art Traditional Chinese dietary culture not only emphasizes delicious food, flavor, and exquisite dishes but also values the harmony of utensils. In the Suiyuan Shidan (A Treatise on Food and Cooking), the Qing Dynasty scholar Yuan Mei proposed the idea that "delicious food is not as good as beautiful utensils." He believed that expensive ingredients should be served in large utensils, while cheaper ones in small ones. Stir-frying should be done in plates, and soups in bowls. Traditional dietary culture holds that the color and decoration of dishes should be harmonious with those of utensils. Cold dishes and summer dishes are best served in cool-colored utensils like blue, green, and cyan, while hot dishes, winter dishes, and celebratory dishes are best served in warm-colored utensils like red, orange, and yellow. At the same time, the shape and spatial arrangement of dishes and utensils must be harmonious. Flat-bottomed utensils are suitable for stir-fried dishes, deep-bowl utensils for chicken and duck, and soup plates for dishes with sauces. Oval plates are perfect for serving whole fish. The way dishes are served also has its own. Whether it's soup or vegetables, they should not be overfilled or too sparse. No wonder many people can't help but start eating when faced with a table full of colorful and well-arranged dishes.
2. The Story of Yi Yin, the Chef According to historical records, Yi Yin, the prime minister of the Shang Dynasty, was originally a slave of the Shensi family. The Shang king married into the Shensi family, and Yi Yin was given as a slave to the king as a "pao ren" (cook). While cooking, he discovered that when food is boiled with water, it undergoes "nine boils and nine transformations," and herbs also change when boiled with water. Drinking this broth could bring relief from "times of illness and times of recovery." The broth he prepared cured the king's illness, earning his favor. Later, it was said that Yi Yin used herbs from the Sheng Nong's Herbal to make broth and left behind a book titled Yi Yin's Herbal Broth. Because the process of boiling involved adding more herbs gradually, it gave rise to traditional Chinese medicine formulas. Therefore, in legend, Yi Yin is considered the founder of traditional Chinese medicine formulas. By combining different foods, he cooked a variety of delicious and health-enhancing broths. Soup is something we encounter every day. A good meal paired with a delicious soup adds a special flavor and brings comfort to the stomach and mind. Combining fine cuisine, nourishing herbs, and exquisite culinary skills creates a classic slow-cooked soup. Drinking a small bowl of this delicious soup before a meal is not only beneficial for health but also a real pleasure. People praise slow-cooked soups for their ability to nourish the body, boost vitality, eliminate diseases, and prolong life. Their benefits are endless, and the joy is endless.
II. The Development of Dietary Culture
(1) Dietary Health Preservation
The Oldest Health-Preserving Methods
Essentially, humanity's pursuit of dietary beauty is a pursuit of value. Conversely, different value pursuits lead to different dietary cultures. Traditional Chinese dietary health preservation is a unique cultural phenomenon born from a distinct value pursuit. Traditional Chinese dietary culture does not seek only the sensory pleasure of exquisite dishes, such as the visual and gustatory delights of delicacies served in jade plates, but also emphasizes the practical value of health and longevity. The essence of this culture lies in nurturing the body's qi, spirit, and blood through diet, adjusting the balance of yin and yang and the five elements within the body, ensuring the coordination and harmony of internal systems and organs, and ultimately achieving health and longevity. The famous Ming Dynasty health preserver Gao Lian once said the following, capturing the essence of dietary health preservation:
"Diet is the foundation of life. In the human body, the balance of yin and yang and the generation of the five elements all depend on diet. Therefore, when we eat, the grains in our food replenish our energy, which in turn strengthens our blood and qi. A strong blood and qi lead to strong muscles and strength. The spleen and stomach are the headquarters of the five organs. The qi of the other four organs is derived from the spleen, and the stomach is the foundation of the four seasons. By nourishing the body with food, we generate energy, which enriches our essence, and our essence nourishes our qi. Sufficient qi generates the spirit, and the spirit nourishes the entire body. They are interdependent and mutually supportive. In daily life, we should prioritize a light and balanced diet, avoiding flavors that harm us, so that the five flavors do not become thieves within the body. This is the way to preserve health." (A Manual for the Cultivation of Life)