Several methods to distinguish food from cold and warm;

1, green in color, cold in nature, red in color and warm in nature.

Green plants are close to the ground and absorb the water on the ground, so they are cold, such as mung beans and vegetables. Reddish plants, such as pepper, jujube and pomegranate, grow near the ground, but their fruits can absorb more sunlight, so they are hot.

Bitter and sour food is cold and sweet, and spicy food is hot.

Bitter and sour foods are cold, such as bitter gourd, bitter vegetable, taro, plum and papaya. Those who taste spicy and sweet are hot due to long-term sun exposure, such as garlic, persimmon and pomegranate.

3. Aquatic plants are cold, while terrestrial plants are hot.

Lotus root, kelp and laver are all cool. And foods that grow on land, such as peanuts, potatoes, yam, ginger, etc. They are all hot because they are buried in the soil for a long time and have little water.

4. Dark food is cold and sunny plants are hot.

Food with its shade facing north absorbs heavy moisture and rarely sees sunlight, so it is cold, such as mushrooms and fungus. However, foods that grow in the air or are positive, such as sunflowers and chestnuts, are hot because they receive enough light.

5. Winter and summer food Joan Hinton, autumn food fever.

The food grown in winter is cold because of its heavy coldness, such as Chinese cabbage, mushrooms, white radish and wax gourd. Foods grown in summer are also cooled by heavy rain, such as watermelons, cucumbers and pears. Apples, oranges and other foods are very hot in spring and autumn.