酸甜苦辣鹹 中國菜的重要五味
Chinese people pay great attention to the color, smell, taste, and shape of food, and taste is regarded as the soul of Chinese food. Chinese people use many seasonings to give a richer taste experience.
中國人十分注重食物的色、香、味、形，而味則被認爲是中國菜的靈魂。中國人會使用許多調料，讓食物給人更豐富的味覺體驗。Tastes of Chinese food are traditionally categorized into five flavors: salty, spicy, sour, sweet, and bitter. Chinese emphasize the harmony of five flavors.
中國食物的味道傳統上被分爲5種：酸、甜、苦、辣、鹹。中國人強調五味調和。According to traditional Chinese medicine, the harmony of the five flavors can not only improve taste enjoyment, but also have the function of achieving balance to promote health, as well as treating diseases and aiding recovery from injury.
中醫認爲，五味調和不僅可以提高味覺享受，還具有達到促進健康平衡、治療疾病和幫助康復的功效。
Over China's vast territory the flavors of cuisine vary from one region to another, and usually one or two of the five flavors dominate. Flavor preferences can reflect features of geography, climate, agriculture, culture, and history.
在中國遼闊的國土上，一個地方菜餚的味道和另一個地方很不同，通常由五味中的一到兩味佔據主導地位。口味的偏好可以反映當地的地理、氣候、農業、文化和歷史。Here we introduce the five flavors of Chinese food.
本文將爲您介紹中國菜的五味。
y — Central China, especially Sichuan and Hunan
1.辣--華中，尤其是四川和湖南。Spiciness is also called the "pungent flavor" among the five flavors. It can not only whet the appetite, but also is said to have the functions of expelling wind and cold from the body, reducing internal dampness, moistening dryness, and promoting qi and blood circulation.
辣在五味中也被成爲“辛辣”。辣味不僅可以增進食慾，據說也有祛風散寒的功能，可以減輕人體的內溼、潤燥、益氣活血。y — Coastal Areas and Northern China
2.鹹--沿海和北方地區。The salty flavor is important among the five flavors for its health benefits ad precautions. Saltiness is said to help the body "dissolve stagnation". However, salty food should not be eaten too much, because eating too much salt is harmful to the health.
鹹具有保健和預防功能，在五味中非常重要。鹹味據說可以幫助人體“解散停滯”。但是，鹹的食物不應多吃，吃太多鹽對身體有害。t — Eastern China
3.甜--華東地區。According to traditional Chinese medicine, the sweet flavor can "tone the body", alleviate illness, and improve one's mood. Sweet Chinese seasonings mainly include sugar, honey, and various jams, which can not only sweeten, but also can enhance flavors and reduce fishiness and greasiness.
中醫認爲，甜味可以“調養身體”、緩解疾病、改善心情。中國的甜味調料主要包括糖、蜂蜜和各種果醬，不僅可以增加甜味，還能增強風味、去腥解膩。— Southern Minorities and Shanxi Province
4.酸--西南少數民族和山西。The sour flavor can reduce fishiness and greasiness, help digestion, including dissolving calcium in food, and whet the appetite. According to traditional Chinese medicine, it can constrict the intestines, stop diarrhea, promote salivation, and quench thirst.
酸味可以去腥解膩、幫助消化（溶解食物中的鈣）、增進食慾。中醫認爲，酸味可以促進腸道蠕動、止瀉、生津、止渴。er — the Taste of Chinese Medicinal Food
5.苦--藥膳的味道。The bitter flavor is said to clear "heat", strengthen the stomach, and promote salivation.
苦味據說可以清“熱”、健胃、生津。Bitterness is used in Chinese cooking, but rarely alone. Slight bitterness can make dishes fresher and more delicious, greatly whetting the appetite.
中國烹飪中的確會使用苦味，但是很少單獨使用。輕微的苦味可以讓菜餚更加鮮美，大大增強食慾。The bitter flavor is generally the taste of Chinese medicinal food, which is made by adding bitter medicinal herbs.
苦味通常是藥膳的味道，藥膳由苦澀的草藥製成。
