<P> In the early 14th century, Hu Sihui, who served as Grand Dietician (Yinshan Taiyi 饮 膳 太医 / 飲 膳 太醫) at the court of the Mongol Yuan dynasty (1260--1368), compiled a treatise called the Proper and Essential Things for the Emperor's Food and Drink (Yinshan Zhengyao 饮 膳 正 要), which is still recognized in China as a classic of both materia medica and materia dietetica . Influenced by the culinary and medical traditions of the Turko - Islamic world and integrating Mongol food stuffs like mutton into its recipes, Hu's treatise interpreted the effects of food according to the scheme of correspondences between the Five Phases that had recently been systematized by northern Chinese medical writers of the Jin (1115--1234) and Yuan eras . Before that period, food materials had not yet been comprehensively assigned to one of five flavors systematically correlated with specific internal organs and therapeutic effects . </P> <P> Chinese understandings of the therapeutic effects of food were influential in East Asia . Cited in Japanese works as early as the 10th century, Chinese dietary works shaped Korean literature on food well into the Joseon period (1392--1897). In the late 17th and early 18th centuries, the imperial court of the Qing dynasty (1644--1912) ordered several works on Chinese food therapy translated into Manchu . </P> <P> Although the precepts of Chinese food therapy are neither systematic nor identical in all times and places, some basic concepts can be isolated . One central tenet is that "medicine and food share a common origin", and that food materials can therefore be used to prevent or treat medical disorders . Like medicinal drugs, food items are classified as "heating" (热; 熱; rè) or "cooling" (凉; 涼; liáng). In popular understanding, "heating" or "hot" food is typically "high - calorie, subjected to high heat in cooking, spicy or bitter, or' hot' in color (red, orange)", and includes red meat, innards, baked and deep - fried goods, and alcohol . They are to be avoided in the summer and can be used to treat "cold" illnesses like excessive pallor, watery feces, fatigue, chills, and low body temperature caused by a number of possible causes, including anemia . Green vegetables are the most typical "cooling" or "cold" food, which is "low - calorie, watery, soothing or sour in taste, or' cool' in color (whitish, green)". They are recommended for "hot" conditions: rashes, dryness or redness of skin, heartburns, and other "symptoms similar to those of a burn", but also sore throat, swollen gums, and constipation . </P> <P> In more systematic understandings, each medicine or food item has one of five flavors: sour, sweet, bitter, pungent (or "acrid"), and salty . Besides describing the taste of food, each of these "flavors" purportedly has specific effects on particular viscera . The sour flavor, for instance, has "constriction and emollient effects" and "can emolliate the liver and control diarrhea and perspiration", whereas "bitter" food can "purge the heart' fire', reduce excessive fluids, induce diarrhea, and reinforce the heart' Yin"'. </P>

In traditional chinese medicine hot or cold foods are classified as such based on
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