Chinese medicine categorizes food into four attributes: "cold", "hot", "warm", and "cool". Cold and heat is not obvious or between the two are categorized as "flat". So, what are the warm, flat, cold and hot foods in our life? Below, we come together to understand it!

Warm and hot foods: flour, glutinous rice, onions, ginger, garlic, bok choy, parsley, leeks, garlic cloves, garlic moss, pumpkin, carrots, onions, mutton, eel, shrimp, goose eggs, pig liver, walnuts, sunflower seeds, lychee, peaches, dates, oranges, vinegar, brown sugar and so on.

Flat food: rice, corn, sweet potatoes, potatoes, cabbage, cauliflower, black fungus, silver fungus, yam, carrots, mushrooms, peanuts, soybeans, eggs, beef and so on.

Cold foods: raw lotus root, kelp, mung beans, mung bean sprouts, lettuce, eggplant, bitter melon, purple cabbage, tomatoes, bananas, pears, watermelon, persimmons, sugar cane, duck, rabbit, crabs, snail meat, duck eggs and so on.

Hot foods: chili peppers, peppercorns, peppercorns, cinnamon, fennel, star anise, curry powder, durian, cinnamon, red wine, black tea and so on.

The Chinese medical text "Compendium of Materia Medica" says: "Eat cool in spring, cold in summer to nourish yang; eat warm in fall, hot in winter to nourish yin." What season is suitable for eating what food, what body type of people suitable for eating what food, these are all about, the correct and appropriate consumption of food, in order to nourish the body.