Table of Contents
Introduction 7
Chapter 1 Choose the Right Food 11
1 Five Properties of Food 11
2 Five Colors of Food 15
3 Five Tastes of Food 17
4 How to Eat in Each Season 19
5 What to Eat for Different Constitutions 22
Chapter 2 Grains 27
Rice 27
Corn 29
Millet 31
Black Rice 32
Pearl Barley 34
Glutinous Rice 36
Oat 37
Buckwheat 39
Soybean 41
Black Bean 42
Mung Bean 44
Red Bean 46
Chapter 3 Vegetables 49
Chinese Cabbage 49
Lettuce 51
Cabbage 53
Spinach 54
Rapeseed Greens 56
Celery 58
Chinese Leek 60
Tomato 61
White Turnip 63
Carrot 65
Eggplant 67
Green Pepper 70
Cucumber 72
Loofah 73
Bitter Gourd 76
White Gourd 78
Onion 80
Cauliflower 82
Potato 84
Yam 86
Lotus Root 88
Bamboo Shoot 89
Mushroom 91
Oyster Mushroom 93
Needle Mushroom 94
Black Fungus 96
White Fungus 98
Chapter 4 Fruits and Nuts 101
Banana 101
Pear 103
Orange 105
Kiwi 107
Cherry 109
Grape 111
Pineapple 113
Papaya 115
Tangerine 116
Watermelon 118
Strawberry 120
Mango 122
Hawthorn Berry 124
Red Date 126
Longan 128
Peanut 130
Chestnut 132
Walnut 134
Cashew 136
Chapter 5 Meat and Eggs 139
Pork 139
Beef 141
Mutton 143
Chicken 145
Duck 147
Chicken Egg 148
Chapter 6 Aquatic Products 151
Squid 151
Crab 153
Sea Cucumber 154
Shrimp 156
Clam 158
Kelp 160
Seaweed 162
Chapter 7 Drinks 165
Milk 165
Soy Milk 167
Honey 169
Green Tea 172
Black Tea 174
Chapter 8 Seasonings 177
Vinegar 177
Soy Sauce 178
Green Onion 179
Ginger 181
Garlic 182
White Sugar 183
Chapter 9 Nourishing Traditional Chinese Medicines 185
Codonopsis 185
Chinese Wolfberry (Goji Berry) 186
Ginseng 188
Lily Bulb 189
Fox Nut 190
Lotus Seed 191
