Beginning of spring eats "five coriander" (also called "spring vegetables"), which is the custom of the ancients to present vegetables, fruits and cake bait to relatives and friends on this day in beginning of spring. The local records of the Jin Dynasty said: "Five spices are made in Yuan Dynasty" and "Five spices make the five internal organs angry, namely garlic, garlic, leek, rape and coriander". Eating "five flavors" and welcoming the Spring Festival use the homonym of "flavor" and "novelty", but few people delve into the medical truth.
After Tang and Song Dynasties, it became the "Spring Festival" in beginning of spring. In the Southern Dynasties, Liang Zonggu wrote the Chronicle of Jingchu: "On the first day of the first month ... I went to Tu Su to buy wine and chewing gum bottles. Under the five-Xin plate. " The original note is quoted from the Collection of Shi Feng in the Jin and Zhou Dynasties: "Yuan spiced dish." Original note: "Five emotions, so I am angry with five zang. Namely garlic, garlic, leek, mustard and coriander. According to Zhuangzi, in the first month of spring, people drink and eat onions to communicate with Wuzang. " The doctor's heart mirror says, "Eat five spices to make your breath stronger. "Well, at the age of China. Yuanri: "Pan Xin in Yaoli is called cellar wine."
It is not difficult to see from the ancient custom of eating "Five Spices" in beginning of spring that besides symbolic auspicious meaning, it also contains profound scientific truth. After beginning of spring, the yin disappears and the yang grows. Plants that have been dormant for a winter begin to sprout, and the human body needs to be fully stretched. Smart ancestors choose spicy food to run qi and blood and dispel evil spirits, which has a positive effect on nourishing yang, mobilizing healthy qi, ensuring health and seasonal epidemic prevention.