思仙问曰∶夫修养之士，何物所宜食之充饥得不伤损矣？真人曰∶酸咸甘苦，食之各归其时，
春夏秋冬，顺之勿逆其脏。所食大过，成疾亦深，节戒作，方延益无限。其伤损之事，前已具言。延
益之宜，今为子说。无令说略，子宜志之。
八素云∶春宜食辛（辛能散也），夏宜食咸（咸能润也），长夏宜食酸（酸能收也），秋宜食苦
（苦能坚也），冬宜食甘肥（甘能缓中而长肌肉，肥能密理而补中）。皆益五脏而散邪气矣。此四时之味，
随所宜加之食，皆能益脏而除于邪，养生之道，可不移矣。《礼记·内则》云∶凡和，春多酸，夏多
苦，秋多辛，冬多咸，调以滑甘。注云∶多其时味，以养其气也。经曰∶春无食酸，夏无食苦。四时各
减时味者，谓气壮也。减其时味，以杀盛气。《内则》所云多其时味，恐气虚羸，故多其时味，
以养其气也。《内则》云∶春宜羔豚，膳膏
芗（春为木王。膏芗，牛膏也。牛中央土畜，木克土，木盛，则土休废，用休废之膏以节其气，故
用牛膏芗也）。夏宜 ，膳膏臊，（ ，干雉也， ，干鱼也，臊，犬膏也。犬属西方金也，夏
属南方火，火克金，火盛则金休废，故用犬膏臊以节气也）。秋宜犊 ，膳膏腥（膏腥，鸡也。鸡
属东方木，秋属西方金，金克木，金盛则木休废，故用鸡膏腥也）。冬宜鲜羽，膳膏 （膏 ，
羊也。羊属南方火，冬属北方水，水克火，水盛则火休废，故用休废膏 也）。郑云∶彼羔豚物生而
肥，犊 物成而充， 热而干，鱼雁水涸而性定。此八物，得四时之气尤盛，为人食之不胜，
是以用休废之脂膏煎和膳之也。凡牛宜 ，羊宜黍，豕宜稷，犬宜粱，雁宜麦，鱼宜瓜。言其气味
相成也。
《周礼·天官》云∶凡食齐视春时，羔齐视夏时（羔宜热也），酱齐视秋时（酱宜凉也），饮
齐视冬时（饮宜寒也）。
太素云∶肝色青，宜食甘。粳米饭、牛肉、枣，皆甘。
心色赤，宜食酸。麻、犬肉、李皆酸。
脾色黄，宜食咸。大豆、猪肉、栗皆咸。
肺色白，宜食苦。麦、羊肉、杏皆苦。
肾色黑，宜食辛。黄黍、鸡、桃皆辛。
又，肝病者，宜食麻、麦、犬肉、李、韭。
心病者，宜食麦、羊肉、杏、薤。
脾病者，宜食粳米、牛肉、枣、葵。
肺病者，宜食黄黍、鸡肉、桃、葱。
肾病者，宜食大豆、黄黍、猪肉、栗、藿。
是故谨和五味则骨正筋柔，气血以流，腠理以密，如是则气骨以精。谨道如法，长有天命。
羊肉大热。羊头肉平，主风眩疫疾。羊肚，主补胃虚损、小便数，止虚汗。羊乳酪，补肺，
利大肠。羊肾，补虚弱、益髓。
犬肉，温。主补五脏劳伤，久服益气力，浓肠胃，实下焦，填骨髓，不可炙食。
牛肉，平。牛乳甘寒，主补虚羸，止渴。牛酪主寒热，止渴，除胸中热。牛酥寒，淘胸间
客气，利大小肠。
鹿头肉，主消渴及多梦。鹿肉，主补中益气力。鹿蹄肉，主骨髓中疼痛。鹿久食，令人耐寒。
獐肉，补五脏。从八月至十一月食，胜羊肉。
驴肉，主风狂、忧愁不乐，能安心气。
肉，主久水胀垂死，作羹食之大效。
豹肉，温酸。主强筋骨志性。
肉，平。食之肥下焦，强胃气，能食。
雄鸡肉，酸温。主下气，去狂邪，安五脏，肠中消渴。
乌雄鸡肉，甘温。主补中，止痛，除心腹恶气。
乌雌鸡肉，味平甘。主除风寒湿痹、五缓六急，安胎及乳痈。
雁肉，味甘平。主益气轻身，久服长发，耐老不饥。
白鸭肉，平。主补虚羸，消毒热，和脏腑，利水道。黑鸭不可食。
野鸭肉，味咸寒。主补中，益气，和脏腑，除客热，消食。九月后好食，消腹中虫，平胃气，
调中，轻身，可长食之，胜家鸭。
鹑，温。补五脏，益中，续气，实筋骨，耐寒暑，消结实，长食令人不厌。四月以后八月以
前，不中食。
干枣，味甘辛温。主心服邪气，安中，养脾气，助十二经脉，通九窍，补少津液、大惊、强志，
久服轻身延年，不饥成仙。
栗，味咸温。主益气，浓肠胃，补肾，令人耐饥。生食治腰脚，不宜蒸食。
柿，味甘寒。补虚劳不足，干者浓肠胃，健脾气，消宿血。红柿至补肺气，续经络气。
橘子，味酸寒。主下气，开胸膈痰疾、结气，止渴。久服除口臭，轻身长年，皮陈久者良。
乌梅，味苦平。主下气，除烦热，安心神，支体疼痛、偏枯不仁，止下痢、好睡、口干。
HT ，寒。益心气，补中焦不足。
樱桃，平。主调中，益脾气，多食无损，令人好颜色，美志性。
蒲桃，味甘平。主益气，倍力强志，耐饥寒去肠间水，调中。久服之，轻身延年。
林擒，温。主止消渴、好睡，不可多食。
覆盆子，味甘平。主益气、轻身，令人发不白。
甘蔗，味甘平。主益气，补脾气，利大肠，止渴。
豆蔻，味辛。主温中，止呕吐、口臭。
莲子，寒。主五脏不足、伤中气、绝利，益十二经脉、二十五络，益血气。食之心欢，止渴，
去热，补中养神，除百病，久服轻身，耐老延年。
藕，寒。主补中，益气力，养精神，除目病。久服轻身，耐老不饥延年。
鸡头实，主补中，愈百病，益子精，强志明目。
菱实，平。主安中，补脏，令人不饥。
芋，平。主宽缓腹胃，除死肌，令人悦泽。
椹，寒。主补五脏，明耳目，利关节，通血脉，益精神。久食不饥，变白发。
枸杞，味苦寒。主五内邪气、热中，消胸胁气，除客热、风痹，坚筋骨，强阴，利大小肠，
补虚损，明目，益精气。久服轻身，耐寒暑。
葵，味甘寒。宜脾。久食利骨气，为百菜主。
竹笋，味甘寒。主消渴，利水道，益气力，不可久食。
苜宿，味苦寒。利五脏，轻身，去脾胃邪气诸热毒。不可久食，瘦人。
荠，味甘温。主利肝脏，和中，明目。服丹石人不可多食。
蔓菁，味苦温。主消食下气，利五脏，轻身，益气。
萝卜，寒。利五脏，轻身益气，根消食下气，除五脏中风，炼五脏中恶气。服之令人白净，
细肌理，美颜色，制面毒。
白苣，味苦寒。主补筋力，利五脏，通经脉，令人齿白，聪明少睡。
葱白，味辛温平。冬月食之甚益，不可多食，虚人。葱青，温。归肉，除肝邪，安中，利五脏，
益目精，杀百药毒。
薤，味苦辛。宜心归骨，除寒热，去水气，温中，散结气，轻身耐老。学道人长服之，通神安
魂，益气，续筋骨。
韭，味辛酸温。归心，宜肝，可久食，安五脏。不利病患。
荏子，味辛。主咳逆下气，温中补髓。叶调中，却臭气。
紫苏，下气，除寒中。
薄荷，味苦平。却肾气，解劳。新病患不宜食。
荆芥，味苦温。辟邪气，除劳。不宜久食。
兰香，温。主消食，去停水，散毒瓦斯。
茼蒿，味辛平。主安心气，养脾胃，消饮食。不可频食。
香薷，味辛温。散水肿，止霍乱，去热风。不可多食。
苦菜，味苦寒。主五脏邪气，久服安心益气，少卧轻身，不老耐饥。
蓝菜，平。主填骨髓，利五脏，调六腑，理经络结气，明耳目。使人骨健、少睡，益心力。久食大益人。
生姜，温。去痰，下气，去胸中臭气，通神明，散烦闷，开胃口。
水芹，寒。养神益力，令人肥健，杀百药毒。
白蒿（今青蒿也），味辛。主补中益气，养五脏，长毛发令黑，久服轻身不老。
小 根，味甘温。主养精保气，令人肥泽。
野苣，寒。久食轻身少睡，调十二经脉，利五脏虚热气。长食甚益人。
马芹，温。主心腹满，下气消食，能调味甘香美。
决明，平。主明目，轻身，利五脏。
牛蒡，寒。主去热风、头面烦满，四肢不遂。通十二经脉，久服轻身。
菠 ，寒。主利五脏，通肠胃。服丹石人，食之甚良。
朱 达，平。主补中下气，利五脏。
白黍米，味甘辛温。宜肺，主补中益气。
粳米，味甘辛苦。主心烦，止渴益气，断下痢，平胃气，长肌肉。
仓粳米，主补中益气，坚筋骨，通血脉。
炊饭水，浸令酸，食之缓五脏六腑气。
白粱米，味甘寒。除胸中客热，移易五脏六腑，续筋骨，可长食之。
粟米，味咸寒。主养肾气，去骨痹热中益气力。陈者止痢，压丹石毒。
胡麻，味甘。主益力气，长肌肉，填骨髓，坚筋骨，治金疮止痛，久服轻身长年。
绿豆，味甘酸。主虚羸，补五内虚乏，益气安精神，行十二经脉。食之脾浓肚宽，可长食之。
大麦，味咸寒。宜心，主消渴，除烦热，益气调中，久食头不白。
麦，味甘寒。主轻身，除热，久食令人多力健行。五谷之中， 麦为上。
小麦，味甘寒。主养肝气，去寒热，止渴烦，补中益气，和五脏，调经络。
薏苡仁，味甘温。主筋急拘挛、久风湿痹，下气。久服轻身益气，除筋骨中邪气，利肠胃，消水肿，
令人能食。
稗米，味甘平。主益气补中，利脾胃气。
白豆，平。补五脏，益中，助十二经脉，可长食之。
饴糖，味甘温。主补虚乏，益心力，止渴，治喉咽痛，除唾血。
思仙问道：“修养身心的人，吃什么食物来充饥才不会损伤身体呢？”真人回答说：“酸、咸、甘、苦四种味道，进食应顺应四季时节。春、夏、秋、冬四季，顺应它们就不会伤害五脏。如果吃得过量，也会造成很深的疾病，只有节制饮食，才能延长寿命，获益无穷。那些关于损伤身体的事情，前面已经详细说过了。现在为您解说延年益寿的饮食适宜之处。请不要觉得我说得简略，您应当牢记。”
《八素》说：“春季适宜吃辛味（辛味能发散），夏季适宜吃咸味（咸味能润下），长夏（夏末秋初）适宜吃酸味（酸味能收敛），秋季适宜吃苦味（苦味能坚阴），冬季适宜吃甘味和肥腻的食物（甘味能缓和脾胃并促进肌肉生长，肥腻能致密腠理并补益中焦）。这些都能补益五脏并驱散邪气。这四季的味道，根据适宜的情况添加到饮食中，都能补脏除邪，养生的道理，可以不变了。”《礼记·内则》说：“调和五味，春季多酸，夏季多苦，秋季多辛，冬季多咸，用滑润甘甜之物来调和。”注解说：“增加当季对应的味道，以养护当令之气。”经文又说：“春季不吃太多酸，夏季不吃太多苦。”这里所说的四时各减少当令之味，是指人体正气壮盛的情况。减少当令之味，是为了抑制过盛的时令之气。而《内则》所说增加当令之味，是担心人体气虚瘦弱，所以增加当令之味以养护正气。
《内则》还说：“春季适宜吃羔羊和小猪，佐以牛膏（春季属木旺。牛膏即牛脂。牛对应中央土，木克土，木气旺盛则土气休废，因此使用休废之气的牛膏来调节气机，所以用牛膏芗）。夏季适宜吃干雉和干鱼，佐以犬膏（干雉即干野鸡，干鱼即干鱼，臊即犬膏。犬对应西方金，夏季属南方火，火克金，火气旺盛则金气休废，因此用犬膏臊来调节气机）。秋季适宜吃小牛犊和小雁，佐以鸡膏（膏腥即鸡膏。鸡对应东方木，秋季属西方金，金克木，金气旺盛则木气休废，因此用鸡膏腥来调节气机）。冬季适宜吃飞禽鲜肉，佐以羊膏（膏 即羊膏。羊对应南方火，冬季属北方水，水克火，水气旺盛则火气休废，因此使用休废之气的羊膏来调节）。郑玄注解说：那羔羊和小猪是出生不久就肥美，小牛犊和小雁是成熟后充实，干雉热性且干燥，鱼雁在水涸时性情安定。这八种食物，特别得四时之气，人吃了难以承受其偏性，所以用休废之气的脂膏煎和烹饪来调和。凡是牛肉适宜配黍米，羊肉适宜配稷米，猪肉适宜配粱米，狗肉适宜配稻米，雁肉适宜配麦，鱼肉适宜配瓜。这是说它们的气味相互成就。
《周礼·天官》说：“凡食的温度要像春天一样温和，羔肉汤要像夏天一样温热（羔肉宜热），酱料要像秋天一样凉爽（酱宜凉），饮料要像冬天一样寒凉（饮宜寒）。
《太素》说：肝色青，适宜吃甘味。粳米饭、牛肉、枣，都是甘味。
心色赤，适宜吃酸味。麻、犬肉、李，都是酸味。
脾色黄，适宜吃咸味。大豆、猪肉、栗，都是咸味。
肺色白，适宜吃苦味。麦、羊肉、杏，都是苦味。
肾色黑，适宜吃辛味。黄黍、鸡、桃，都是辛味。
另外，患肝病的人，适宜吃麻、麦、犬肉、李、韭。
患心病的人，适宜吃麦、羊肉、杏、薤。
患脾病的人，适宜吃粳米、牛肉、枣、葵。
患肺病的人，适宜吃黄黍、鸡肉、桃、葱。
患肾病的人，适宜吃大豆、黄黍、猪肉、栗、藿。
因此，谨慎调和五味，就能使骨骼端正、筋脉柔和，气血流通，腠理致密，这样精气就会充盈。遵循养生之道，就能享有长久的天命。
羊肉大热。羊头肉性平，主治风眩疫病。羊肚，主治胃虚损、小便频数，止虚汗。羊乳酪，补肺，利大肠。羊肾，补虚弱、益髓。
犬肉，性温。主治补五脏劳伤，久服益气力，厚肠胃，充实下焦，填骨髓，不可烤着吃。
牛肉，性平。牛乳甘寒，主治补虚羸，止渴。牛酪主治寒热，止渴，除胸中热。牛酥寒，主治清除胸间客气，利大小肠。
鹿头肉，主治消渴及多梦。鹿肉，主治补中益气力。鹿蹄肉，主治骨髓中疼痛。长期吃鹿肉，使人耐寒。
獐肉，补五脏。从八月到十一月食用，胜过羊肉。
驴肉，主治风狂、忧愁不乐，能安心气。
肉（此处原文缺字，据上下文推测可能指某种肉类或特指），主治久治不愈的水胀垂死，做成羹食效果显著。
豹肉，性温酸。主治强健筋骨志性。
肉（此处原文缺字，据上下文推测可能指某种肉类），性平。吃它能肥下焦，强胃气，增进食欲。
雄鸡肉，性酸温。主治下气，去狂邪，安五脏，治肠中消渴。
乌雄鸡肉，性甘温。主治补中，止痛，除心腹恶气。
乌雌鸡肉，味平甘。主治除风寒湿痹、五缓六急，安胎及治疗乳痈。
雁肉，味甘平。主治益气轻身，久服长发，耐老不饥。
白鸭肉，性平。主治补虚羸，消毒热，和脏腑，利水道。黑鸭不可食。
野鸭肉，味咸寒。主治补中，益气，和脏腑，除客热，消食。九月后好食，能消腹中虫，平胃气，调中，轻身，可长期食用，胜过家鸭。
鹌鹑，性温。补五脏，益中，续气，实筋骨，耐寒暑，消结实，长期吃令人不厌。四月以后八月以前，不宜食用。
干枣，味甘辛温。主治心中伏邪气，安中，养脾气，助十二经脉，通九窍，补少津液、大惊、强志，久服轻身延年，不饥成仙。
栗子，味咸温。主治益气，厚肠胃，补肾，令人耐饥。生食治腰脚，不宜蒸食。
柿子，味甘寒。补虚劳不足，干者厚肠胃，健脾气，消宿血。红柿最补肺气，续经络气。
橘子，味酸寒。主治下气，开胸膈痰疾、结气，止渴。久服除口臭，轻身长年，皮陈久者良。
乌梅，味苦平。主治下气，除烦热，安心神，治肢体疼痛、偏枯不仁，止下痢、嗜睡、口干。
HT（此处原文可能有误或缺字，暂译音或保留），性寒。益心气，补中焦不足。
樱桃，性平。主治调中，益脾气，多食无损，令人好颜色，美志性。
葡萄，味甘平。主治益气，倍力强志，耐饥寒去肠间水，调中。久服之，轻身延年。
林擒（苹果），性温。主治止消渴、嗜睡，不可多食。
覆盆子，味甘平。主治益气、轻身，令人发不白。
甘蔗，味甘平。主治益气，补脾气，利大肠，止渴。
豆蔻，味辛。主治温中，止呕吐、口臭。
莲子，性寒。主治五脏不足、伤中气、绝利，益十二经脉、二十五络，益血气。食之心欢，止渴，去热，补中养神，除百病，久服轻身，耐老延年。
藕，性寒。主治补中，益气力，养精神，除目病。久服轻身，耐老不饥延年。
鸡头实（芡实），主治补中，愈百病，益子精，强志明目。
菱实，性平。主治安中，补脏，令人不饥。
芋，性平。主治宽缓腹胃，除死肌，令人悦泽。
桑椹，性寒。主治补五脏，明耳目，利关节，通血脉，益精神。久食不饥，变白发。
枸杞，味苦寒。主治五内邪气、热中，消胸胁气，除客热、风痹，坚筋骨，强阴，利大小肠，补虚损，明目，益精气。久服轻身，耐寒暑。
葵菜，味甘寒。宜脾。久食利骨气，为百菜主。
竹笋，味甘寒。主治消渴，利水道，益气力，不可久食。
苜蓿，味苦寒。利五脏，轻身，去脾胃邪气诸热毒。不可久食，瘦人。
荠菜，味甘温。主治利肝脏，和中，明目。服丹石人不可多食。
蔓菁，味苦温。主治消食下气，利五脏，轻身，益气。
萝卜，性寒。利五脏，轻身益气，根消食下气，除五脏中风，炼五脏中恶气。服之令人白净，细肌理，美颜色，制面毒。
白苣，味苦寒。主治补筋力，利五脏，通经脉，令人齿白，聪明少睡。
葱白，味辛温平。冬月食之甚益，不可多食，虚人。葱青，性温。归肉，除肝邪，安中，利五脏，益目精，杀百药毒。
薤，味苦辛。宜心归骨，除寒热，去水气，温中，散结气，轻身耐老。学道人常服之，通神安魂，益气，续筋骨。
韭菜，味辛酸温。归心，宜肝，可久食，安五脏。不利病患。
荏子（苏子），味辛。主治咳逆下气，温中补髓。叶调中，却臭气。
紫苏，下气，除寒中。
薄荷，味苦平。却肾气，解劳。新病患不宜食。
荆芥，味苦温。辟邪气，除劳。不宜久食。
兰香（罗勒），性温。主治消食，去停水，散毒瓦斯。
茼蒿，味辛平。主治安心气，养脾胃，消饮食。不可频食。
香薷，味辛温。散水肿，止霍乱，去热风。不可多食。
苦菜，味苦寒。主治五脏邪气，久服安心益气，少卧轻身，不老耐饥。
蓝菜，性平。主治填骨髓，利五脏，调六腑，理经络结气，明耳目。使人骨健、少睡，益心力。久食大益人。
生姜，性温。去痰，下气，去胸中臭气，通神明，散烦闷，开胃口。
水芹，性寒。养神益力，令人肥健，杀百药毒。
白蒿（今青蒿也），味辛。主治补中益气，养五脏，长毛发令黑，久服轻身不老。
小根（此处原文缺字，据上下文推测可能指某种根茎类植物），味甘温。主治养精保气，令人肥泽。
野苣，性寒。久食轻身少睡，调十二经脉，利五脏虚热气。长食甚益人。
马芹，性温。主治心腹满，下气消食，能调味甘香美。
决明，性平。主治明目，轻身，利五脏。
牛蒡，性寒。主治去热风、头面烦满，四肢不遂。通十二经脉，久服轻身。
菠菜，性寒。主治利五脏，通肠胃。服丹石人，食之甚良。
朱 达（此处原文缺字，据上下文推测可能指某种蔬菜），性平。主治补中下气，利五脏。
白黍米，味甘辛温。宜肺，主治补中益气。
粳米，味甘辛苦。主治心烦，止渴益气，断下痢，平胃气，长肌肉。
仓粳米，主治补中益气，坚筋骨，通血脉。
炊饭水，浸令酸，食之缓五脏六腑气。
白粱米，味甘寒。除胸中客热，移易五脏六腑，续筋骨，可长食之。
粟米，味咸寒。主治养肾气，去骨痹热中益气力。陈者止痢，压丹石毒。
胡麻，味甘。主治益力气，长肌肉，填骨髓，坚筋骨，治金疮止痛，久服轻身长年。
绿豆，味甘酸。主治虚羸，补五内虚乏，益气安精神，行十二经脉。食之脾浓肚宽，可长食之。
大麦，味咸寒。宜心，主治消渴，除烦热，益气调中，久食头不白。
麦（此处原文缺字，据上下文推测可能指荞麦或其他麦类），味甘寒。主治轻身，除热，久食令人多力健行。五谷之中，此麦为上。
小麦，味甘寒。主治养肝气，去寒热，止渴烦，补中益气，和五脏，调经络。
薏苡仁，味甘温。主治筋急拘挛、久风湿痹，下气。久服轻身益气，除筋骨中邪气，利肠胃，消水肿，令人能食。
稗米，味甘平。主治益气补中，利脾胃气。
白豆，性平。补五脏，益中，助十二经脉，可长食之。
饴糖，味甘温。主治补虚乏，益心力，止渴，治喉咽痛，除唾血。
Si Xian asked, "What foods should those who cultivate their bodies and minds eat to satisfy hunger without causing damage?" The True Person replied, "The flavors of sour, salty, sweet, and bitter should be consumed according to the seasons. In spring, summer, autumn, and winter, one should follow them and not go against the Zang organs. Eating too much will lead to deep-seated diseases; only by observing dietary restrictions can one extend life and gain infinite benefits. Matters regarding bodily damage have been fully discussed previously. Now I will explain the dietary appropriateness for extending life. Do not think my words are brief; you should keep them in mind."
Ba Su states: "In spring, it is appropriate to consume pungent flavors (pungency can disperse); in summer, salty flavors (saltiness can moisten); in late summer, sour flavors (sourness can astringe); in autumn, bitter flavors (bitterness can solidify); in winter, sweet and rich/fatty foods (sweetness can harmonize the middle and promote muscle growth; richness can tighten the pores and tonify the middle). All these benefit the Five Zang organs and dissipate pathogenic factors. These four-season flavors, added to food as appropriate, can all tonify the Zang organs and eliminate pathogens. The way of health preservation remains unchanged." Li Ji Nei Ze states: "In harmonizing flavors, add more sour in spring, more bitter in summer, more pungent in autumn, and more salty in winter, adjusting with slippery and sweet elements." The commentary notes: "Increase the flavor corresponding to the season to nourish the Qi of that season." The classics also say: "Do not eat too much sour in spring, nor too much bitter in summer." What is meant by reducing the seasonal flavor in each of the four seasons refers to cases where the person's Qi is robust. Reducing the seasonal flavor serves to suppress excessive seasonal Qi. However, Li Ji Nei Ze suggests increasing the seasonal flavor when fearing Qi deficiency and emaciation, thereby increasing the seasonal flavor to nourish the Qi.
Nei Ze further states: "In spring, lamb and piglets are suitable, accompanied by beef tallow (Spring corresponds to the flourishing Wood element. Beef tallow is cow fat. Cows correspond to Central Earth. Wood overcomes Earth; when Wood is flourishing, Earth rests and becomes inactive. Therefore, using the tallow of the resting/inactive element regulates the Qi, hence beef tallow is used). In summer, dried pheasant and dried fish are suitable, accompanied by dog fat (Dried pheasant is dried wild chicken; dried fish is dried fish; Sao refers to dog fat. Dogs correspond to Western Metal. Summer belongs to Southern Fire. Fire overcomes Metal; when Fire is flourishing, Metal rests and becomes inactive. Therefore, dog fat is used to regulate Qi). In autumn, calves and young geese are suitable, accompanied by chicken fat (Gao Xing refers to chicken fat. Chickens correspond to Eastern Wood. Autumn belongs to Western Metal. Metal overcomes Wood; when Metal is flourishing, Wood rests and becomes inactive. Therefore, chicken fat is used to regulate Qi). In winter, fresh feathers (fowl) are suitable, accompanied by sheep fat (Gao refers to sheep fat. Sheep correspond to Southern Fire. Winter belongs to Northern Water. Water overcomes Fire; when Water is flourishing, Fire rests and becomes inactive. Therefore, the tallow of the resting element is used). Zheng Xuan comments: Those lambs and piglets are born and become fat quickly; calves and geese are mature and full; dried pheasants are hot and dry; fish and geese settle in nature when water dries up. These eight items possess the Qi of the four seasons particularly strongly. If humans eat them directly, they may not withstand the effects. Thus, the tallow of the resting/inactive elements is used to cook and harmonize the dishes. Generally, beef pairs well with broomcorn millet, mutton with foxtail millet, pork with rice, dog meat with sorghum, goose meat with wheat, and fish with melons. This indicates that their flavors complement each other.
Zhou Li Tian Guan states: "The temperature of general food should resemble spring (warm), lamb soup should resemble summer (hot, as lamb is best eaten hot), sauces should resemble autumn (cool, as sauces are best cool), and drinks should resemble winter (cold, as drinks are best cold)."
Tai Su states: The Liver color is green; it is appropriate to eat sweet foods. Japonica rice, beef, and dates are all sweet.
The Heart color is red; it is appropriate to eat sour foods. Sesame, dog meat, and plums are all sour.
The Spleen color is yellow; it is appropriate to eat salty foods. Soybeans, pork, and chestnuts are all salty.
The Lung color is white; it is appropriate to eat bitter foods. Wheat, mutton, and apricots are all bitter.
The Kidney color is black; it is appropriate to eat pungent foods. Yellow millet, chicken, and peaches are all pungent.
Furthermore, those with Liver disease should eat sesame, wheat, dog meat, plums, and leeks.
Those with Heart disease should eat wheat, mutton, apricots, and small onions (Xie).
Those with Spleen disease should eat japonica rice, beef, dates, and malva.
Those with Lung disease should eat yellow millet, chicken meat, peaches, and scallions.
Those with Kidney disease should eat soybeans, yellow millet, pork, chestnuts, and broad bean leaves.
Therefore, carefully harmonizing the five flavors ensures straight bones and flexible sinews, flowing Qi and Blood, and tight pores. In this way, Qi and bone essence become refined. Following the Dao correctly ensures a long lifespan.
Mutton is very hot. Mutton head meat is neutral; it treats wind-induced vertigo and epidemic diseases. Mutton stomach treats stomach deficiency and wasting, frequent urination, and stops sweating from deficiency. Mutton milk curd tonifies the Lungs and benefits the Large Intestine. Mutton kidneys tonify deficiency and benefit marrow.
Dog meat is warm. It treats deficiency injuries of the Five Zang organs; long-term consumption boosts energy, thickens the intestines and stomach, fills the Lower Jiao, and replenishes marrow. It should not be roasted.
Beef is neutral. Cow milk is sweet and cold; it treats emaciation and quenches thirst. Cow cheese treats chills and fever, quenches thirst, and clears heat in the chest. Cow butter is cold; it clears rebellious Qi in the chest and benefits the Large and Small Intestines.
Deer head meat treats diabetes and excessive dreaming. Deer meat tonifies the Middle and boosts energy. Deer hoof meat treats pain in the bone marrow. Long-term consumption of deer meat makes one resistant to cold.
Chamois meat tonifies the Five Zang organs. Consuming it from August to November is superior to mutton.
Donkey meat treats mania due to wind, sorrow, and unhappiness; it calms the Heart Qi.
[Text missing] treats chronic edema nearing death; making it into a soup yields great results.
Leopard meat is warm and sour. It strengthens sinews, bones, and willpower.
[Text missing] is neutral. Eating it fattens the Lower Jiao, strengthens Stomach Qi, and increases appetite.
Rooster meat is sour and warm. It directs Qi downward, removes madness and evil influences, calms the Five Zang organs, and treats intestinal diabetes.
Black rooster meat is sweet and warm. It tonifies the Middle, relieves pain, and removes evil Qi from the Heart and abdomen.
Black hen meat is neutral and sweet. It expels wind-cold-damp bi syndrome, five slacknesses and six urgencies, calms the fetus, and treats breast abscesses.
Goose meat is sweet and neutral. It boosts Qi and lightens the body; long-term consumption promotes hair growth, delays aging, and prevents hunger.
White duck meat is neutral. It tonifies emaciation, clears toxic heat, harmonizes the Zang organs, and promotes urination. Black duck should not be eaten.
Wild duck meat is salty and cold. It tonifies the Middle, boosts Qi, harmonizes the Zang organs, clears external heat, and aids digestion. It is good to eat after September; it eliminates abdominal parasites, balances Stomach Qi, harmonizes the Middle, lightens the body, and can be eaten long-term, surpassing domestic ducks.
Quail is warm. It tonifies the Five Zang organs, benefits the Middle, continues Qi, solidifies sinews and bones, resists cold and heat, resolves stagnation, and long-term consumption prevents aversion. It should not be eaten between April and August.
Dried dates are sweet, pungent, and warm. They treat latent evil Qi in the Heart, calm the Middle, nourish Spleen Qi, assist the Twelve Meridians, open the nine orifices, replenish fluids, treat severe fright, strengthen willpower, and long-term consumption lightens the body, extends life, prevents hunger, and leads to immortality.
Chestnuts are salty and warm. They boost Qi, thicken the intestines and stomach, tonify the Kidneys, and prevent hunger. Eat raw to treat waist and leg issues; steaming is not recommended.
Persimmons are sweet and cold. They tonify deficiency and exhaustion; dried ones thicken the intestines and stomach, strengthen Spleen Qi, and resolve old blood clots. Red persimmons best tonify Lung Qi and continue meridian Qi.
Oranges are sour and cold. They direct Qi downward, open phlegm disorders and stagnant Qi in the chest and diaphragm, and quench thirst. Long-term consumption removes bad breath, lightens the body, and extends life; aged peel is better.
Dark plums are bitter and neutral. They direct Qi downward, relieve irritability and heat, calm the Spirit, treat limb pain and hemiplegia with numbness, stop dysentery, lethargy, and dry mouth.
[Text unclear/missing], cold. Benefits Heart Qi, tonifies insufficiency of the Middle Jiao.
Cherries are neutral. They harmonize the Middle, benefit Spleen Qi; eating much does no harm, improves complexion, and beautifies character.
Grapes are sweet and neutral. They boost Qi, double strength and willpower, resist hunger and cold, remove fluid in the intestines, and harmonize the Middle. Long-term consumption lightens the body and extends life.
Apples (Lin Qin) are warm. They stop diabetes and lethargy; do not eat too much.
Raspberry is sweet and neutral. It boosts Qi, lightens the body, and prevents graying hair.
Sugarcane is sweet and neutral. It boosts Qi, tonifies Spleen Qi, benefits the Large Intestine, and quenches thirst.
Cardamom is pungent. It warms the Middle, stops vomiting, and removes bad breath.
Lotus seeds are cold. They treat insufficiency of the Five Zang organs, injury to Middle Qi, and cessation of bowel movements; they benefit the Twelve Meridians and Twenty-Five Collaterals, and enrich Qi and Blood. Eating them brings joy, quenches thirst, removes heat, tonifies the Middle and nourishes the Spirit, cures hundred diseases, and long-term consumption lightens the body, resists aging, and extends life.
Lotus root is cold. It tonifies the Middle, boosts energy, nourishes the Spirit, and treats eye diseases. Long-term consumption lightens the body, resists aging, prevents hunger, and extends life.
Euryale seed (Ji Shi) tonifies the Middle, cures hundred diseases, benefits offspring essence, strengthens the mind, and brightens the eyes.
Water caltrop is neutral. It calms the Middle, tonifies the Zang organs, and prevents hunger.
Taro is neutral. It relaxes the abdomen and stomach, removes dead flesh, and gives a radiant complexion.
Mulberry fruit is cold. It tonifies the Five Zang organs, brightens eyes and ears, benefits joints, unblocks blood vessels, and enriches the Spirit. Long-term consumption prevents hunger and turns white hair black.
Goji berry is bitter and cold. It treats internal evil Qi and heat in the center, dissipates Qi in the chest and hypochondrium, clears external heat and wind-bi, solidifies sinews and bones, strengthens Yin, benefits the Large and Small Intestines, tonifies deficiency, brightens the eyes, and enriches essence and Qi. Long-term consumption lightens the body and resists cold and heat.
Malva is sweet and cold. It favors the Spleen. Long-term consumption benefits bone Qi and is the chief of hundred vegetables.
Bamboo shoots are sweet and cold. They treat diabetes, promote urination, boost energy, but should not be eaten long-term.
Clover is bitter and cold. It benefits the Five Zang organs, lightens the body, and removes pathogenic Qi and various heat toxins from the Spleen and Stomach. Do not eat long-term, especially for thin people.
Shepherd's purse is sweet and warm. It benefits the Liver, harmonizes the Middle, and brightens the eyes. Those taking Dan Shi pills should not eat much.
Turnip greens are bitter and warm. They aid digestion and direct Qi downward, benefit the Five Zang organs, lighten the body, and boost Qi.
Radish is cold. It benefits the Five Zang organs, lightens the body and boosts Qi; the root aids digestion and directs Qi downward, removes wind-stroke from the Five Zang organs, and refines evil Qi within the Five Zang organs. Eating it makes the skin white and clean, refines texture, beautifies complexion, and counters toxicity from flour.
White lettuce is bitter and cold. It tonifies sinew strength, benefits the Five Zang organs, unblocks meridians, makes teeth white, enhances intelligence, and reduces sleep.
Scallion white is pungent, warm, and neutral. Eating it in winter is very beneficial; do not eat too much, especially for deficient persons. Scallion green is warm. It enters the flesh, removes Liver evil, calms the Middle, benefits the Five Zang organs, enriches eye essence, and kills poison from hundred medicines.
Small onion (Xie) is bitter and pungent. It favors the Heart and enters the bones, removes chills and fever, eliminates fluid retention, warms the Middle, dissipates stagnant Qi, lightens the body, and resists aging. Cultivators who take it long-term achieve spiritual clarity, calm the Soul, boost Qi, and continue sinews and bones.
Chinese chives are sour, pungent, and warm. They enter the Heart and favor the Liver; they can be eaten long-term and calm the Five Zang organs. Not suitable for patients.
Perilla seed is pungent. It treats cough with rebellious Qi, warms the Middle, and tonifies marrow. Leaves harmonize the Middle and repel foul odors.
Purple Perilla directs Qi downward and removes cold in the Middle.
Mint is bitter and neutral. It repels Kidney Qi and relieves fatigue. New patients should not eat it.
Schizonepeta is bitter and warm. It wards off evil Qi and relieves fatigue. It should not be eaten long-term.
Ocimum (Lan Xiang) is warm. It aids digestion, removes retained water, and dissipates toxic vapors.
Crown Daisy is pungent and neutral. It calms Heart Qi, nourishes Spleen and Stomach, and aids digestion. Do not eat frequently.
Mosla is pungent and warm. It dissipates edema, stops cholera, and removes wind-heat. Do not eat too much.
Sonchus (Ku Cai) is bitter and cold. It treats evil Qi in the Five Zang organs; long-term consumption calms the mind, boosts Qi, reduces sleep, lightens the body, prevents aging, and resists hunger.
Isatis leaf is neutral. It fills marrow, benefits the Five Zang organs, harmonizes the Six Fu organs, resolves stagnant Qi in meridians, brightens eyes and ears. It makes bones strong, reduces sleep, and benefits Heart power. Long-term consumption greatly benefits humans.
Ginger is warm. It removes phlegm, directs Qi downward, removes foul odor from the chest, clarifies the Spirit, dissipates vexation, and opens the appetite.
Water celery is cold. It nourishes the Spirit and boosts strength, makes one fat and healthy, and kills poison from hundred medicines.
White Mugwort (now Qing Hao) is pungent. It tonifies the Middle and boosts Qi, nourishes the Five Zang organs, promotes hair growth turning it black, and long-term consumption lightens the body and prevents aging.
[Text missing] root is sweet and warm. It nourishes essence and protects Qi, making one fat and lustrous.
Wild lettuce is cold. Long-term consumption lightens the body and reduces sleep, harmonizes the Twelve Meridians, and benefits deficiency-heat in the Five Zang organs. Long-term consumption is very beneficial.
Horse parsley is warm. It treats abdominal fullness, directs Qi downward, aids digestion, and enhances flavor to be sweet and fragrant.
Cassia seed is neutral. It brightens the eyes, lightens the body, and benefits the Five Zang organs.
Arctium is cold. It removes wind-heat,烦满 (vexation and fullness) of the head and face, and paralysis of the four limbs. It unblocks the Twelve Meridians; long-term consumption lightens the body.
Spinach is cold. It benefits the Five Zang organs and unblocks the intestines and stomach. It is very good for those taking Dan Shi pills.
[Text missing] Da is neutral. It tonifies the Middle and directs Qi downward, benefiting the Five Zang organs.
White Millet is sweet, pungent, and warm. It favors the Lungs and treats tonifying the Middle and boosting Qi.
Japonica Rice is sweet, pungent, and bitter. It treats irritability, quenches thirst, boosts Qi, stops dysentery, balances Stomach Qi, and promotes muscle growth.
Storehouse Japonica Rice treats tonifying the Middle and boosting Qi, solidifying sinews and bones, and unblocking blood vessels.
Cooked rice water, fermented until sour, when eaten, slows the Qi of the Five Zang and Six Fu organs.
White Glutinous Rice is sweet and cold. It clears external heat in the chest, transforms the Five Zang and Six Fu organs, continues sinews and bones, and can be eaten long-term.
Foxtail Millet is salty and cold. It nourishes Kidney Qi, removes bone bi and heat in the center, and boosts energy. Aged grains stop dysentery and suppress Dan Shi toxicity.
Sesame is sweet. It boosts energy, promotes muscle growth, fills marrow, solidifies sinews and bones, treats traumatic injuries and stops pain, and long-term consumption lightens the body and extends life.
Mung beans are sweet and sour. They treat emaciation, tonify deficiency of the Five Internal Organs, boost Qi and calm the Spirit, and circulate through the Twelve Meridians. Eating them thickens the spleen and widens the belly; they can be eaten long-term.
Barley is salty and cold. It favors the Heart, treats diabetes, removes irritability and heat, boosts Qi and harmonizes the Middle; long-term consumption prevents graying hair.
[Text missing] Wheat is sweet and cold. It lightens the body, removes heat, and long-term consumption gives strength and promotes vigorous walking. Among the five grains, this wheat is the best.
Wheat is sweet and cold. It nourishes Liver Qi, removes chills and fever, quenches thirst and irritability, tonifies the Middle and boosts Qi, harmonizes the Five Zang organs, and regulates meridians.
Coix Seed is sweet and warm. It treats acute tendon spasms, chronic wind-damp bi syndrome, and directs Qi downward. Long-term consumption lightens the body, boosts Qi, removes pathogenic factors from sinews and bones, benefits the intestines and stomach, reduces edema, and enables eating.
Barnyard millet is sweet and neutral. It boosts Qi and tonifies the Middle, benefiting Spleen and Stomach Qi.
White Beans are neutral. They tonify the Five Zang organs, benefit the Middle, assist the Twelve Meridians, and can be eaten long-term.
Malt Sugar is sweet and warm. It tonifies deficiency and exhaustion, benefits Heart power, quenches thirst, treats sore throat, and removes spitting of blood.