Title: What do you mean by five spices and five meats?
In the long river of Chinese food culture,"Five spices and five meats"This term may not be as good as"Four major cuisines"It is a household name, but the food concept and food classification it carries are also full of profound cultural heritage and life wisdom. So, what exactly is Wuxin and Wuwu? What kind of ingredients and cultural connotations do they represent? Let's unveil this mystery together and explore the world of five spices and five meats.
First, let's analyze the "five xins". The so-called five spices refer to the five kinds of spices with spicy flavors: green onions, garlic, leeks, shallots (also known as scallion or shallots), and ginger. In ancient China, Wuxin was believed to have the effect of warding off evil spirits and avoiding filth, and was often used on important festivals such as the Spring Festival to pray for a safe and auspicious new year. From the perspective of traditional Chinese medicine, each has its own unique pharmacological effects. For example, green onion can sweat and relieve the surface, garlic can kill bacteria and reduce inflammation, leeks can nourish the kidney and promote yang, shallots can ventilate and dissolve phlegm, and ginger can relieve cold and promote digestion. These properties make Wuxin not only a good condiment in the kitchen, but also an auxiliary material in traditional medicine.
Next, let's take a look at the "five meats". Five meat usually refers to five types of meat that are rich in fat and protein: lamb, beef, pork, dog and fish. In the traditional Chinese concept, five meat is a hot food, and eating it in moderation can warm the body and enhance physical strength. However, due to their thermal nature, the ancients believed that excessive consumption could lead to excessive heat in the body, which could lead to illness. Therefore, in ancient documents, there are often records of moderation in the consumption of five meat to maintain the balance of yin and yang in the body.
In terms of cooking, the combination of five spices and five meat dishes complements each other perfectly. For example, green onions and ginger can remove the smell and enhance the flavor of the meat when stewing mutton; The white meat with garlic sauce is a perfect blend of the spicy garlic and the deliciousness of the pork. In addition, the combination of Wuxin and Wuxian is also reflected in some local specialties, such as kimchi fish in Sichuan, sauerkraut stewed white meat in Northeast China, etc., which are all classics of the combination of Wuxin and Wumeat.
However, with the development of the times, people's perceptions and needs for food are also constantly changing. Modern society pays more attention to the balance between health and nutrition, so there is a more scientific understanding of the intake of Wuxin and Wuxian. Modern studies have shown that moderate consumption of some of the components in Wuxin, such as allicin in garlic, has certain health benefits, including lowering blood lipids and preventing cardiovascular disease. In addition to providing essential proteins and fatty acids, excessive consumption of meat in the five meats may indeed increase the risk of certain diseases.
To sum up, Wuxin and Wuwu are not only a part of Chinese food culture, but also a kind of wisdom embodiment of the cognition and application of food attributes. Their presence not only enriches our table, but also provides us with important revelations about a balanced and healthy diet. While enjoying the food, we should also scientifically choose and match the five spices and five meats according to our own physical conditions and living habits, so that they can become a help to improve health and improve the quality of life.