One is vegetables, including coriander, pepper, pumpkin, ginger and carrot.

The second is meat, including mutton, dog meat, river shrimp, venison and so on.

Third, fruits include litchi, longan, jujube, orange, cherry, jackfruit, durian and so on.

Fourth, nuts, including walnuts, sunflower seeds and chestnuts.

Fifth, condiments are also temperate, such as fennel, pepper, mustard, star anise and star anise.

Methods of identifying food properties

1. Judging from the color.

Green plants are close to the ground and absorb water from the ground, so they are cold, such as mung beans and vegetables. Plants with reddish colors, such as pepper, pepper, jujube and pomegranate, grow near the ground, but the fruit can absorb more sunlight, so it is hot.

2. Judging from the taste

Sweet and spicy food, such as garlic, persimmon, pomegranate, etc., are all hot because they are exposed to the sun for a long time. And those foods that taste bitter and sour are mostly cold, such as bitter gourd, bitter vegetable, taro, plum, papaya and so on.