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 seasonings¹ to give a richer taste experience.

中国人十分注重食物的色、香、味、形，而味则被认为是中国菜的灵魂。中国人会使用许多调料，让食物给人更丰富的味觉体验。

Tastes of Chinese food are traditionally categorized into five flavors: salty, spicy², sour, sweet, and bitter. Chinese emphasize the harmony of five flavors.

中国食物的味道传统上被分为5种：酸、甜、苦、辣、咸。中国人强调五味调和。

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.

中医认为，五味调和不仅可以提高味觉享受，还具有达到促进健康平衡、治疗疾病和帮助康复的功效。

Over China's vast territory the flavors of cuisine³ 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.

在中国辽阔的国土上，一个地方菜肴的味道和另一个地方很不同，通常由五味中的一到两味占据主导地位。口味的偏好可以反映当地的地理、气候、农业、文化和历史。

Here we introduce the five flavors of Chinese food.

本文将为您介绍中国菜的五味。

1.Spicy — Central China, especially Sichuan and Hunan

1.辣--华中，尤其是四川和湖南。

Spiciness⁴ is also called the "pungent⁵ flavor" among the five flavors. It can not only whet⁶ 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.

辣在五味中也被成为“辛辣”。辣味不仅可以增进食欲，据说也有祛风散寒的功能，可以减轻人体的内湿、润燥、益气活血。

2.Salty — Coastal⁷ Areas and Northern China

2.咸--沿海和北方地区。

The salty flavor is important among the five flavors for its health benefits ad precautions. Saltiness is said to help the body "dissolve stagnation⁸". However, salty food should not be eaten too much, because eating too much salt is harmful to the health.

咸具有保健和预防功能，在五味中非常重要。咸味据说可以帮助人体“解散停滞”。但是，咸的食物不应多吃，吃太多盐对身体有害。

3.Sweet — Eastern China

3.甜--华东地区。

According to traditional Chinese medicine, the sweet flavor can "tone the body", alleviate⁹ 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 fishiness¹⁰ and greasiness¹¹.

中医认为，甜味可以“调养身体”、缓解疾病、改善心情。中国的甜味调料主要包括糖、蜂蜜和各种果酱，不仅可以增加甜味，还能增强风味、去腥解腻。

4.Sour — Southern Minorities and Shanxi Province

4.酸--西南少数民族和山西。

The sour flavor can reduce fishiness and greasiness, help digestion¹², including dissolving calcium¹³ in food, and whet the appetite. According to traditional Chinese medicine, it can constrict¹⁴ the intestines¹⁵, stop diarrhea, promote salivation, and quench¹⁶ thirst.

酸味可以去腥解腻、帮助消化（溶解食物中的钙）、增进食欲。中医认为，酸味可以促进肠道蠕动、止泻、生津、止渴。

5.Bitter — the Taste of Chinese Medicinal Food

5.苦--药膳的味道。

The bitter flavor is said to clear "heat", strengthen the stomach, and promote salivation.

苦味据说可以清“热”、健胃、生津。

Bitterness is used in Chinese cooking, but rarely alone. Slight bitterness can make dishes fresher and more delicious, greatly whetting¹⁷ the appetite.

中国烹饪中的确会使用苦味，但是很少单独使用。轻微的苦味可以让菜肴更加鲜美，大大增强食欲。

The bitter flavor is generally the taste of Chinese medicinal food, which is made by adding bitter medicinal herbs.

苦味通常是药膳的味道，药膳由苦涩的草药制成。