Five flavors correspond to autumn

1, wood: acid, liver, spring, tendons, eyes and claws.

2. Fire: bitterness, heart, summer, pulse, tongue and face.

3, soil: sweet, spleen, long summer, meat, mouth, lips

4. Gold: pungent, lung, autumn, skin, nose and hair.

5. Water: salty, kidney, winter, bone, ear and hair.

Extended data:

Traditional Chinese medicine emphasizes five elements, five qi, five internal organs, five flavors and five colors, which are interrelated, mutually promoting and helping each other.

Five flavors refer to five different functions of food: sour, bitter, sweet, pungent and salty.

In autumn, the temperature drops and the air is dry, which is prone to lung problems. Therefore, we should eat less spicy food and take the road of sour convergence. It has been recorded in the Book of the Emperor that bitter lung qi goes up, and acid has the effect of nourishing yin. At the same time, it can also alleviate this bitterness, and at the same time eat bitterness to get discouraged, so as to achieve the effect of nourishing yin and fearing dryness. Although autumn focuses on moistening the lungs, we should also pay attention to nourishing.