According to the CDC WeChat official account, the beginning of winter has come, the world has begun to freeze, and all things are collected. In this crucial solar term of yin-yang conversion, ancient Chinese classics contain profound dietary wisdom, which I would like to share with you. The Yellow Emperor's Inner Canon: Su Wen "states:" In the third month of winter, this is called 'closed storage', where the water, ice, and earth are cracked, and there is no disturbance to the yang. "The ancients had already realized that the core of winter health preservation lies in 'storage' - storing yang qi, essence qi, and qi. Diet, as an important part of health preservation, also needs to adapt to the timing. Nourishing Yin and Hidden Yang, with Food and Nourishing as the Foundation "Qianjin Yaofang" proposes: "Winter months should be bitter rather than salty." This coincides with modern nutrition. Traditional Chinese medicine believes that in winter, the kidney meridian should be regulated, and excessive saltiness can damage the kidneys. Therefore, bitterness should be used to strengthen yin. Bitter foods such as bitter gourd and chrysanthemum are rich in alkaloids, which can promote metabolism; Black foods such as black beans and black sesame seeds are rich in anthocyanins and trace elements, making them excellent for nourishing the kidneys in winter. The book "Drinking and Eating" records: "In winter, when the qi is cold, it is advisable to eat millet and treat its coldness with heat." Millet (yellow rice) is rich in protein and B vitamins, with a warm and sweet nature, which can nourish qi and nourish the middle. Similarly, grains such as glutinous rice and sorghum can provide sustained energy for the human body in low temperature environments. The essence of heaven and earth in the Book of Songs depicts the wisdom of storing root crops before winter. Carrots, yams, sweet potatoes and other root and stem foods are rich in dietary fiber and carbohydrates. The Compendium of Materia Medica praises radishes for their ability to "promote qi circulation, reduce grain and promote digestion". Modern research has also found that the amylase they contain can promote digestion. Warm and nourishing, the doctrine of the mean "is recorded in the" Zhou Li · Tian Guan ":" When all foods are consumed, they are considered spring; when all soups are consumed, they are considered summer; when all sauces are consumed, they are considered autumn; and when all drinks are consumed, they are considered winter. "It emphasizes that winter drinks should be warm. This not only conforms to the principle of "cold brings heat" in traditional Chinese medicine, but from a modern scientific perspective, a warm diet can maintain the core body temperature of the human body and reduce energy consumption. But "Health Essays" also reminds: "In winter, it is advisable to heat up, not too hot." Overheated food can damage the esophageal mucosa, and ancient people have long recognized the importance of balance. The wisdom of fermentation is detailed in the "Qi Min Yao Shu" (Essential Techniques for Winter Storage), which outlines the methods for making fermented black beans and sauce starter in winter. These fermented foods are not only easy to store, but also rich in probiotics and vitamin B12. In the winter when fresh vegetables are scarce, supplementing beneficial microorganisms and nutrients through fermented foods reflects the extraordinary wisdom of ancient people. Food and medicine share the same origin, and prevention is the first priority. The Shennong Bencao Jing lists yam, wolfberry, and other herbs as top-grade products, which are mainly used to nourish the body and respond to the weather. They are non-toxic and can be taken frequently for a long time without harming people. Winter is prone to respiratory diseases, and lung moistening ingredients such as lilies and Tremella fuciformis are rich in mucus and polysaccharides, which can protect the respiratory mucosa. This coincides with the emphasis of modern nutrition on maintaining immune function. It is worth pondering that ancient people emphasized "not eating from time to time" (Analects of Confucius, Rural Party), and choosing seasonal ingredients in winter not only conforms to the laws of nature, but also implicitly conforms to the principles of nutrition. Chinese cabbage, which is abundant in winter, is rich in vitamin C, potassium, and dietary fiber, meeting the needs of the human body in low temperature environments. At the beginning of winter, revisit the teachings of "Guanzi: Explanation of the Situation": "In spring, the yang energy begins to rise, so all things are born; in winter, the yin energy ends, so all things are hidden." The way to eat is not only to choose what food to eat, but also to understand the laws of the operation of heaven and earth, and to nourish the body and mind in the appropriate way at the appropriate time. This may be the most precious legacy left by traditional Chinese culinary culture to today - the wisdom of achieving harmony between heaven and man on the tip of the tongue. (New Society)