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What are hot foods?
Hot food is two kinds of "sex" distinguished in diet and health preservation in Chinese medicine. Food has four characteristics: cold, hot, warm and cool. Among them, foods that can alleviate and eliminate cold syndrome are called hot foods. Traditional Chinese medicine believes that food has different tastes and functions.

I. Food Group

Warmth: Sorghum, glutinous rice and their products.

Second, the vegetable group

Warmth: lentils, green vegetables, yellow sprouts, mustard greens, coriander, pepper, leek, pumpkin, garlic sprout, garlic moss, garlic, green onion, ginger, cooked lotus root and cooked white radish.

Third, the animal food group

Warm: mutton, dog meat, Monopterus albus, river shrimp, sparrow meat, goose eggs, pig liver. Warmth-cheese.

Fourth, the fruit group

Warm: litchi, longan, peach, jujube, bayberry, apricot, orange, cherry.

V. Dried fruits

Warmth: chestnuts, walnuts, sunflower seeds, dried litchi, longan.

Six, condiments

Warmth: wine, fermented grains, brown sugar, maltose, mustard, fennel, pepper, sweet-scented osmanthus, black tea and coffee.

Cool and cold, warm and hot, have certain similarity in function. Only slightly different in the size of the role. In addition, some foods have a peaceful diet, which is called flatness. Foods that can alleviate or eliminate heat syndrome are cold and cool; Foods that can alleviate and eliminate cold syndrome are warm. It is generally believed that cold and cool foods have the functions of clearing away heat, purging fire and detoxifying, and are often used for heat-induced diseases. Most warm foods have the functions of warming middle warmer, supporting yang and dispelling cold, and are often used for cold syndrome. Plain food has the functions of strengthening the spleen, appetizing and tonifying the body.