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吃貨的自我修養(yǎng)：中國菜之“五味”！
	發(fā)起人：eging3　　回復(fù)數(shù)：1　　瀏覽數(shù)：4943　　最后更新：2022/9/28 20:56:52 by nihaota

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2017/4/13 18:05:58

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吃貨的自我修養(yǎng)：中國菜之“五味”！

’The 5 Key Flavors of Chinese Food

吃貨的自我修養(yǎng)：中國菜之“五味”！

Chinese people pay great attention to the color, smell, taste, and shape of food, and taste is regarded as the soul of Chinese food. Chinese people use many seasonings to give a richer taste experience.

中國人十分注重食物的色、香、味、形，而味則被認(rèn)為是中國菜的靈魂。中國人會使用許多調(diào)料，讓食物給人更豐富的味覺體驗(yàn)。

"The 5 Flavors" — a TCM Principle

“五味”——一個中醫(yī)學(xué)概念。

Tastes of Chinese food are traditionally categorized into five flavors: salty, spicy, sour, sweet, and bitter.

中國食物的味道傳統(tǒng)上被分為5種：酸、甜、苦、辣、咸。

Chinese emphasize the harmony of five flavors. According to traditional Chinese medicine, the harmony of the five flavors can not only improve taste enjoyment, but also have the function of achieving balance to promote health, as well as treating diseases and aiding recovery from injury.

中國人強(qiáng)調(diào)五味調(diào)和。中醫(yī)認(rèn)為，五味調(diào)和不僅可以提高味覺享受，還具有達(dá)到促進(jìn)健康平衡、治療疾病和幫助康復(fù)的功效。

Regional Flavors

地方味道。

Over China’s vast territory the flavors of cuisine vary from one region to another, and usually one or two of the five flavors dominate. Flavor preferences can reflect features of geography, climate, agriculture, culture, and history.

在中國遼闊的國土上，一個地方菜肴的味道和另一個地方很不同，通常由五味中的一到兩味占據(jù)主導(dǎo)地位?？谖兜钠每梢苑从钞?dāng)?shù)氐牡乩怼夂?、農(nóng)業(yè)、文化和歷史。

Here we introduce the five flavors of Chinese food.

本文將為您介紹中國菜的五味。

Spicy — Central China, especially Sichuan and Hunan

一、辣——華中，尤其是四川和湖南。

Spiciness is also called the "pungent flavor" among the five flavors. It can not only whet the appetite, but also is said to have the functions of expelling wind and cold from the body, reducing internal dampness, moistening dryness, and promoting qi and blood circulation.

辣在五味中也被成為“辛辣”。辣味不僅可以增進(jìn)食欲，據(jù)說也有祛風(fēng)散寒的功能，可以減輕人體的內(nèi)濕、潤燥、益氣活血。

Salty — Coastal Areas and Northern China

二、咸——沿海和北方地區(qū)。

The salty flavor is important among the five flavors for its health benefits ad precautions. Saltiness is said to help the body "dissolve stagnation". However, salty food should not be eaten too much, because eating too much salt is harmful to the health.

咸具有保健和預(yù)防功能，在五味中非常重要。咸味據(jù)說可以幫助人體“解散停滯”。但是，咸的食物不應(yīng)多吃，吃太多鹽對身體有害。

Sweet — Eastern China

三、甜——華東地區(qū)。

According to traditional Chinese medicine, the sweet flavor can "tone the body", alleviate illness, and improve one’s mood. Sweet Chinese seasonings mainly include sugar, honey, and various jams, which can not only sweeten, but also can enhance flavors and reduce fishiness and greasiness.

中醫(yī)認(rèn)為，甜味可以“調(diào)養(yǎng)身體”、緩解疾病、改善心情。中國的甜味調(diào)料主要包括糖、蜂蜜和各種果醬，不僅可以增加甜味，還能增強(qiáng)風(fēng)味、去腥解膩。

Sour — Southern Minorities and Shanxi Province

四、酸——西南少數(shù)民族和山西。

The sour flavor can reduce fishiness and greasiness, help digestion, including dissolving calcium in food, and whet the appetite. According to traditional Chinese medicine, it can constrict the intestines, stop diarrhea, promote salivation, and quench thirst.

酸味可以去腥解膩、幫助消化（溶解食物中的鈣）、增進(jìn)食欲。中醫(yī)認(rèn)為，酸味可以促進(jìn)腸道蠕動、止瀉、生津、止渴。

Bitter — the Taste of Chinese Medicinal Food

五、苦——藥膳的味道。

The bitter flavor is said to clear "heat", strengthen the stomach, and promote salivation.

苦味據(jù)說可以清“熱”、健胃、生津。

Bitterness is used in Chinese cooking, but rarely alone. Slight bitterness can make dishes fresher and more delicious, greatly whetting the appetite.

中國烹飪中的確會使用苦味，但是很少單獨(dú)使用。輕微的苦味可以讓菜肴更加鮮美，大大增強(qiáng)食欲。

The bitter flavor is generally the taste of Chinese medicinal food, which is made by adding bitter medicinal herbs.

苦味通常是藥膳的味道，藥膳由苦澀的草藥制成。

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［eging 于 2017-4-18 14:30:36 編輯過］上海翻譯公司