Commonly used food attribute table

1. Heat: chili, pepper, cinnamon, refined white flour, soybean oil, white wine.

2. Warmth:

1. Cereals: sorghum, glutinous rice, sago (sago), sorghum, oats, rice sprouts (rice sprouts), and sword beans. .

2. Vegetables: onions, scallions, shallots, garlic, garlic sprouts, garlic moss, leeks, coriander (cilantro), mustard mustard, bell pepper, pumpkin, fennel, toon tops.

3. Seasonings: garlic, ginger, vinegar, aniseed (scientific name: star anise), Sichuan peppercorns.

4. Dried fruits: hawthorn (sweet), kumquat, sweet orange, peach, lychee, apricot, cherry, papaya, jujube, lychee, longan, bergamot, lemon (mildly warm in nature), Kumquat, bayberry, pomegranate, papaya, betel nut, pine nuts, chestnut (chestnut), walnut kernels.

5. Meats: mutton, sheep tripe, sheep bones, sheep marrow, sheep oil, sheep milk; yellow beef, beef bones, butter, tripe, beef marrow; venison, dog meat, cat Meat, chicken (tepid), silky chicken, sparrow, pheasant, venison, bear paws, pigeon meat.

6. Aquatic products: sea cucumbers, seahorses, sea dragons, cockles (hairy cockles), mussels (water vegetables), shrimp, silver carp, mullet, hairtail, bream, catfish, saury, herring, grass carp , grass carp, river shrimp, crayfish, lobster, eel (eel), bullhead fish.

7. Alcohol: rice wine, wine, beer, rice wine.

8. Other categories: jujube, ginseng; fried dried fruits (melon seeds, peanuts).