What are the three concepts of China's culinary science?

The scientific connotation of China's cooking is very rich, and its central content lies in the ultimate goal of cooking and eating that meets the nutritional requirements and achieves the health-preserving effect.

① the harmonious view of five flavors of food

Huangdi Neijing said: "Heaven eats people with five flavors, and the earth eats people with five flavors", "Five flavors are harmonious, bones and muscles are soft, qi and blood are smooth and dense". If you do it, you will have the spirit of diligence and the destiny of loyalty. "Taste is the floorboard of the five flavors of diet, and harmony is the best state of the beauty of diet. This kind of harmony, obtained through modulation, can not only meet people's physiological needs, but also meet people's psychological needs, so that physical and mental needs can be unified in the harmony of five flavors. The harmony of food is the result of a deep understanding of the nature and relationship of diet. Taste is the foundation of harmony. The balance of yin and yang is a necessary condition for human health. The harmony of the five flavors of diet is based on the principle of time. The cooking science in China is based on the principle of adjusting the season, and pays attention to the appropriate season when mixing dishes and side dishes, so as to make dishes in time. In the process of pursuing palatability, palatable people should be cherished.

② Nutritional concept of health preserving and dietotherapy.

Huangdi Neijing said: "Taste belongs to shape, shape belongs to qi, qi belongs to essence, and essence belongs to refinement". "Five flavors are hidden in the stomach, and the flavor is hidden. In order to nourish five qi, qi is harmonious and body fluid is complementary. God is independent. " This concept holds that the purpose of people's diet is to make people full of gas, energetic, prosperous, healthy and longevity. Around this goal, China's traditional health preserving theory and food research gradually formed. The dietary structure of "five grains for nourishment, five fruits for help, five livestock for benefit and five vegetables for filling" not only enabled the Chinese nation to survive and develop, but also avoided many "civilized diseases", which was praised by overseas nutritionists. Another harvest is medicinal diet, which can achieve the effect of disease-free health preservation and treatment. As well as French cuisine and Turkish cuisine, it is called the three major flavor systems of world cooking.