谷气有五味，其入五脏，分别奈何？曰∶胃者五脏六腑之海也，水谷皆入于胃，五脏六腑皆禀气于
胃。五味各走其
所喜，谷味苦先走心，谷味辛先走肺，谷味甘先走脾，谷味酸先走肝，谷味咸先走肾。谷气津液已
行，营卫大通，乃化糟粕，以次传下。曰∶营卫之行奈何？曰∶谷始入于胃，其精微者，先出
于胃，之两焦，〔至上下两焦。〕以溉五脏，〔溉，灌注也。〕别出两行营卫之道，〔两行，言清者入
营，营行脉中；浊者入卫，卫行脉外。故营主血而濡于内，卫主气而布于外，以分营卫之道。〕其
大气之抟而不行者，积于胸中，命曰气海，出于肺，循咽喉，故呼则出，吸则入。天地之精气，其大
数常出三入一，故谷不入，半日则气衰，一日则气少矣。心欲苦，肺欲辛，脾欲甘，肝欲酸，肾欲咸，
此五味所合，五脏之气也。夫五味入胃，各归所喜，故苦先入心，辛先入肺，甘先入脾，酸先入
肝，咸先入肾，久而增气，物化之常也。〔五味各有所入，偏用既久，其气必增。〕气增而久，夭之
由也。〔脏有偏胜，则必有偏绝矣。〕心若缓，急食酸以收之，〔心藏神，其志喜，喜则气缓而心虚
神散，故宜酸以收之。〕心欲软，急食咸以软之，〔心火太过，则为躁越，故以咸软之，咸从
水化，能相济也。〕用咸补之，甘泻之。〔心欲软，故以咸软为补，心欲缓，故以甘缓为泻。〕肺若气
上逆，急食苦以泻之，〔肺主气，气常则顺，气变则逆，故宜苦以泄之。〕肺欲收，急食酸以收之，
〔肺应秋令，气主收敛，故宜酸以收之。〕用酸补之，辛泻之，〔肺气宜聚不宜散，故酸收为补，
辛散为泻。〕脾若湿，急食苦以燥之，〔湿则不能健运，故宜苦温以燥之。〕脾欲缓，急食甘以缓
之，〔脾贵冲和温浓，其性欲缓，故宜以甘缓之。〕用甘补之，苦泻之。〔脾喜甘而恶苦，故甘为补
，苦为泻。〕肝若急，急食甘以缓之，〔肝为
将军之官，其志怒，其气急，急则目伤，反为所苦，用甘以缓之，则急者可平，柔能制刚也。
〕肝欲散，急食辛以散之，〔木不宜郁，故以辛散之。〕用辛补之，酸泻之。〔顺其性者为补，
逆其性者为泻，肝喜散而恶收，故辛为补，酸为泻。〕肾若澡，急食辛以润之，〔肾为水
脏，主藏精，其性本润，所以恶燥，故宜辛以润之，辛从金化，水之母也。〕肾欲坚，急食苦
以坚之，〔肾非坚无以称作强之官，四气遇湿热即软，遇寒冷则坚，五味得咸即软，得苦即坚，
故宜苦咸坚之。〕用苦补之，咸泻之。〔苦能坚，故为补，咸能软坚，故为泻。〕苦走骨，骨
病毋多食苦。〔骨得苦则沉阴益甚，骨重难柔矣。〕辛走气，气病无多食辛。〔辛能散气。〕
甘走肉，肉病无多食甘。〔甘能缓中，善生胀满。〕酸走筋，筋病无多食酸。〔酸能收缩。〕
咸走血，血病毋多食咸。〔血得咸则凝结不流。〕是谓五禁，毋令多食。苦走骨，多食令人变
呕。〔苦味性坚而沉，故走骨，苦入下脘三焦之道，闭而不通，故变呕。〕辛走气，多食令人
洞心。〔透心若空也，辛味开窍而散故也。〕甘走肉，多食令人 心。〔 、闷也。甘从湿化，
致生诸虫，虫动则心常闷矣。〕酸走筋，多食令人癃。〔膀胱得酸则缩，故小水不利。〕咸走
血，多食令人渴。〔血得咸则凝，凝则胃中汁注之，则津竭而渴。〕多食苦，则皮槁而毛拔；〔苦
从火化，火能克金，故病在肺之皮毛。〕多食辛，则筋急而爪枯；〔辛从金化，金能克木，故病在
肝之筋爪。〕多食甘，则骨痛而发落；〔甘从土化，土能制水，故病在肾之骨与发。〕多食酸，
则肉胝胸而唇揭；〔胝浓皮也，酸从木化，木能克土，故病在脾之肉与唇。〕多食咸，则脉凝涩
而色变，〔咸从水化，水能制
火，故病在心之脉与色。〕此五味之所伤也。辛甘发散而为阳，酸苦涌泄为阴。〔涌，吐也。泄，
泻也。〕咸味涌泻为阴，淡味渗泄为阳。〔渗泄利小便及通窍。〕六者或收或散，或缓或急，或
燥或润，或软或坚，〔辛主散主润，甘主缓，酸主收主急，苦主燥主坚，咸主软，淡主渗泄。〕所以
利而行之，〔各因其所利。〕调其气使其平也。〔气可调而平矣。〕
五谷之气具有五种味道，它们进入五脏后，是如何分别归属的呢？回答说：胃是五脏六腑的大海，水谷饮食都先摄入于胃，五脏六腑的气血都依赖胃气来滋养。五种味道各自走向它所偏爱的脏腑：谷味苦首先走注于心，谷味辛首先走注于肺，谷味甘首先走注于脾，谷味酸首先走注于肝，谷味咸首先走注于肾。当谷气中的津液已经运行，营气（行于脉中、营养全身的气）和卫气（行于脉外、护卫体表的气）通畅无阻时，剩下的糟粕才会依次向下传导。
又问：营气和卫气的运行是怎样的呢？回答说：食物刚进入胃中，其中精微的部分，先从胃输出，到达上焦和下焦，用来灌溉五脏。由此分出两条路径，即营气和卫气的运行之道：清轻的部分进入营分，营气在脉管中运行；浊重的部分进入卫分，卫气在脉管外运行。所以营气主司血液并濡养体内组织，卫气主司气体并向外布散，以此区分营卫的运行道路。那些积聚而不随糟粕下行的大气，积存于胸中，称为气海（膻中），出于肺脏，沿着咽喉，所以呼气时排出，吸气时进入。天地间的精气，其大致的规律通常是排出三份，摄入一份，所以如果谷物不摄入，半天时间人气就会衰弱，一天时间人气就会减少。
心脏喜欢苦味，肺脏喜欢辛味，脾脏喜欢甘味，肝脏喜欢酸味，肾脏喜欢咸味，这是五味与五脏之气的配合关系。那五味进入胃后，各自归入其所喜的脏腑，所以苦味先入心，辛味先入肺，甘味先入脾，酸味先入肝，咸味先入肾。长期食用某种味道会增加相应脏腑的气，这是事物变化的常理。但是，气偏盛久了，就是导致早夭的原因。因为脏腑如果有偏胜，就必然会导致另一方的偏绝。
如果心气涣散舒缓，应赶快食用酸味来收敛它。（心藏神，其志为喜，喜则气缓而心神虚散，所以适宜用酸味来收敛。）心脏想要柔软，应赶快食用咸味来软化它。（心火太过，就会导致躁动超越，所以用咸味来软化它，咸味属水化，能相互济助。）用咸味来补心，用甘味来泻心。（心脏想要柔软，所以以咸味软化为补；心脏容易涣散，所以以甘味舒缓为泻。）
如果肺气上逆，应赶快食用苦味来泄降它。（肺主气，气机正常则顺，气机变异则逆，所以适宜用苦味来泄降。）肺脏想要收敛，应赶快食用酸味来收敛它。（肺对应秋季，气机主收敛，所以适宜用酸味来收敛。）用酸味来补肺，用辛味来泻肺。（肺气宜聚不宜散，所以酸收为补，辛散为泻。）
如果脾脏有湿邪，应赶快食用苦味来燥湿它。（湿气重则不能健运，所以适宜用苦温来燥湿。）脾脏想要舒缓，应赶快食用甘味来缓和它。（脾贵在冲和温浓，其欲望是舒缓，所以适宜用甘味来缓和。）用甘味来补脾，用苦味来泻脾。（脾喜欢甘味而厌恶苦味，所以甘为补，苦为泻。）
如果肝脏拘急，应赶快食用甘味来缓和它。（肝为将军之官，其志为怒，其气急，急则伤目，反而成为痛苦，用甘味来缓和它，那么急症就可以平息，柔能制刚。）肝脏想要发散，应赶快食用辛味来疏散它。（木性不宜郁结，所以用辛味来疏散。）用辛味来补肝，用酸味来泻肝。（顺应其本性者为补，违背其本性者为泻，肝喜欢发散而厌恶收敛，所以辛为补，酸为泻。）
如果肾脏干燥，应赶快食用辛味来润燥它。（肾为水脏，主藏精，其本性本润，所以厌恶燥，因此适宜用辛味来润燥，辛味从金化，金生水，是水之母。）肾脏想要坚固，应赶快食用苦味来坚阴它。（肾非坚固不足以称作强固之官，四气遇到湿热就软，遇到寒冷则坚，五味得到咸味就软，得到苦味就坚，所以适宜用苦味和咸味来坚之。）用苦味来补肾，用咸味来泻肾。（苦能坚，所以为补；咸能软坚，所以为泻。）
苦味走骨，骨病不要多吃苦味。（骨头得到苦味则沉阴更甚，骨头沉重难以柔和了。）辛味走气，气病不要多吃辛味。（辛能散气。）甘味走肉，肉病不要多吃甘味。（甘能缓中，善于产生胀满。）酸味走筋，筋病不要多吃酸味。（酸能收缩。）咸味走血，血病不要多吃咸味。（血液得到咸味则凝结不流动。）这叫做五禁，不要让病人多吃。
苦味走骨，多吃令人变生呕吐。（苦味性质坚而沉，所以走骨，苦入下脘和三焦的道路，闭塞不通，所以变生呕吐。）辛味走气，多吃令人心中空虚感。（透心若空也，辛味开窍而散的缘故。）甘味走肉，多吃令人心中烦闷。（烦闷也。甘从湿化，致使生各种虫，虫动则心中常觉烦闷。）酸味走筋，多吃令人小便不利。（膀胱得到酸味则收缩，所以小水不利。）咸味走血，多吃令人口渴。（血液得到咸味则凝，凝则胃中汁液注入补充，则津液枯竭而渴。）
多吃苦味，则皮肤枯槁而毫毛脱落；（苦从火化，火能克金，所以病在肺所主的皮毛。）多吃辛味，则筋脉拘急而指甲枯败；（辛从金化，金能克木，所以病在肝所主的筋爪。）多吃甘味，则骨头疼痛而头发脱落；（甘从土化，土能制水，所以病在肾所主的骨与发。）多吃酸味，则肌肉厚硬如茧且嘴唇掀揭；（胝是厚皮，酸从木化，木能克土，所以病在脾所主的肉与唇。）多吃咸味，则血脉凝涩而面色改变，（咸从水化，水能制火，所以病在心所主的脉与色。）这就是五味所造成的伤害。
辛味和甘味发散属于阳，酸味和苦味涌吐泄下属于阴。（涌，指吐；泄，指泻。）咸味涌吐泄下属于阴，淡味渗利泄下属于阳。（渗泄指利小便及通窍。）这六种味道有的收敛有的发散，有的舒缓有的紧急，有的燥湿有的滋润，有的软化有的坚坚。（辛主散主润，甘主缓，酸主收主急，苦主燥主坚，咸主软，淡主渗泄。）以此来利用它们的特性而引导气机，调和气机使其平衡。
The Qi of grains possesses five flavors. How do they enter the Five Zang organs and differentiate their destinations? It is said: The Stomach (Wei) is the sea of the Five Zang and Six Fu organs. Water and food all enter the Stomach, and the Five Zang and Six Fu organs all receive their Qi from the Stomach. Each of the five flavors travels to its preferred organ: bitter grain flavor first travels to the Heart (Xin), pungent grain flavor first travels to the Lung (Fei), sweet grain flavor first travels to the Spleen (Pi), sour grain flavor first travels to the Liver (Gan), and salty grain flavor first travels to the Kidney (Shen). When the fluid Qi of grains has circulated, and Ying Qi (Nutritive Qi, circulating within the vessels) and Wei Qi (Defensive Qi, circulating outside the vessels) are thoroughly connected, only then does the residue transform into waste and transmit downwards in sequence.
It is asked: How do Ying Qi and Wei Qi circulate? It is answered: When food initially enters the Stomach, its most refined essence first exits the Stomach, reaches the Upper Jiao (Upper Burner) and Lower Jiao (Lower Burner), to irrigate the Five Zang organs. From here, two distinct pathways emerge for Ying and Wei Qi: the clear part enters Ying Qi, which circulates within the vessels; the turbid part enters Wei Qi, which circulates outside the vessels. Thus, Ying governs blood and moistens the interior, while Wei governs Qi and distributes to the exterior, thereby distinguishing the pathways of Ying and Wei. The great Qi that gathers and does not descend accumulates in the chest, named the Sea of Qi (Qi Hai, located at Danzhong), emerges from the Lungs, follows the throat, so it exits during exhalation and enters during inhalation. The essence Qi of Heaven and Earth generally follows a ratio of three parts exiting for every one part entering. Therefore, if no grain is ingested, Qi declines after half a day, and becomes deficient after one day.
The Heart desires bitter, the Lung desires pungent, the Spleen desires sweet, the Liver desires sour, and the Kidney desires salty. These are the combinations of the five flavors with the Qi of the Five Zang organs. When the five flavors enter the Stomach, each returns to its preferred organ; thus, bitter enters the Heart first, pungent enters the Lung first, sweet enters the Spleen first, sour enters the Liver first, and salty enters the Kidney first. Long-term consumption increases the Qi of the corresponding organ, which is the normal law of transformation. However, if increased Qi persists for too long, it becomes the cause of premature death, as an excess in one Zang inevitably leads to deficiency in another.
If the Heart's Qi is slack or dispersed, urgently consume sour flavors to astringe it. (The Heart houses the Spirit, its emotion is joy; joy causes Qi to slacken and the Spirit to scatter, so sour is suitable to astringe.) If the Heart desires softness, urgently consume salty flavors to soften it. (Excessive Heart Fire leads to restlessness and hyperactivity, so salty is used to soften it; salty transforms via Water, providing mutual support.) Use salty to tonify the Heart, and sweet to drain it. (Since the Heart desires softness, softening via salty is tonification; since the Heart tends to slacken, soothing via sweet is drainage.)
If Lung Qi rebels upward, urgently consume bitter flavors to drain it. (The Lung governs Qi; when Qi is normal, it flows smoothly; when abnormal, it rebels, so bitter is suitable to drain.) If the Lung desires consolidation, urgently consume sour flavors to astringe it. (The Lung corresponds to Autumn, where Qi governs convergence, so sour is suitable to astringe.) Use sour to tonify the Lung, and pungent to drain it. (Lung Qi should gather rather than scatter, so sour astringency is tonification, and pungent dispersion is drainage.)
If the Spleen suffers from dampness, urgently consume bitter flavors to dry it. (Dampness impairs transportation and transformation, so bitter-warm is suitable to dry.) If the Spleen desires relaxation, urgently consume sweet flavors to soothe it. (The Spleen values harmony and warmth; its desire is relaxation, so sweet is suitable to soothe.) Use sweet to tonify the Spleen, and bitter to drain it. (The Spleen likes sweet and dislikes bitter, so sweet is tonification, and bitter is drainage.)
If the Liver is tense, urgently consume sweet flavors to relax it. (The Liver is the General; its emotion is anger, its Qi is urgent/tense. Tension harms the eyes and causes suffering; using sweet to relax it calms the tension, as softness controls hardness.) If the Liver desires dispersion, urgently consume pungent flavors to disperse it. (Wood energy should not be stagnant, so pungent is used to disperse.) Use pungent to tonify the Liver, and sour to drain it. (Following its nature is tonification; opposing its nature is drainage. The Liver likes dispersion and dislikes constriction, so pungent is tonification, and sour is drainage.)
If the Kidney is dry, urgently consume pungent flavors to moisten it. (The Kidney is a Water organ, storing Essence; its nature is naturally moist, so it dislikes dryness. Pungent is suitable to moisten it; pungent transforms via Metal, and Metal generates Water, making it the mother of Water.) If the Kidney desires firmness, urgently consume bitter flavors to firm it. (The Kidney must be firm to serve as the organ of strength. Four Qi become soft with damp-heat and firm with cold; five flavors become soft with salty and firm with bitter. Thus, bitter and salty are suitable to firm it.) Use bitter to tonify the Kidney, and salty to drain it. (Bitter firms, so it is tonification; salty softens hardness, so it is drainage.)
Bitter travels to the bones; in bone diseases, do not eat much bitter. (Bones receiving bitter become excessively Yin-heavy, heavy and inflexible.) Pungent travels to Qi; in Qi diseases, do not eat much pungent. (Pungent disperses Qi.) Sweet travels to flesh; in flesh diseases, do not eat much sweet. (Sweet moderates the middle but easily causes distension.) Sour travels to sinews; in sinew diseases, do not eat much sour. (Sour contracts.) Salty travels to blood; in blood diseases, do not eat much salty. (Blood receiving salty coagulates and stops flowing.) This is called the "Five Prohibitions"; do not allow excessive consumption.
Bitter travels to bones; excessive consumption causes vomiting. (Bitter is firm and sinking, traveling to bones. Entering the lower epigastrium and San Jiao, it blocks flow, causing vomiting.) Pungent travels to Qi; excessive consumption causes a hollow feeling in the heart. (Pungent opens orifices and disperses.) Sweet travels to flesh; excessive consumption causes heart stuffiness. (Stuffiness/men. Sweet transforms via dampness, generating worms; worm movement causes frequent heart stuffiness.) Sour travels to sinews; excessive consumption causes strangury (difficulty urinating). (The bladder contracts with sour, leading to difficult urination.) Salty travels to blood; excessive consumption causes thirst. (Blood coagulates with salty; coagulation draws fluids from the stomach to compensate, depleting Jin-Ye and causing thirst.)
Excessive bitter consumption causes dry skin and falling hair. (Bitter transforms via Fire; Fire conquers Metal, affecting the Lung's skin and hair.) Excessive pungent consumption causes tight sinews and withered nails. (Pungent transforms via Metal; Metal conquers Wood, affecting the Liver's sinews and nails.) Excessive sweet consumption causes bone pain and hair loss. (Sweet transforms via Earth; Earth conquers Water, affecting the Kidney's bones and hair.) Excessive sour consumption causes calloused flesh and peeling lips. (Callus is thick skin. Sour transforms via Wood; Wood conquers Earth, affecting the Spleen's flesh and lips.) Excessive salty consumption causes congealed pulse and changed complexion. (Salty transforms via Water; Water conquers Fire, affecting the Heart's vessels and complexion.) These are the injuries caused by the five flavors.
Pungent and sweet disperse and belong to Yang. Sour and bitter induce vomiting and purging and belong to Yin. (Yong means vomiting; Xie means purging.) Salty induces vomiting and purging and belongs to Yin. Bland taste permeates and drains and belongs to Yang. (Permeating and draining refers to promoting urination and opening orifices.) These six flavors either astringe or disperse, either soothe or tighten, either dry or moisten, either soften or firm. (Pungent governs dispersion and moistening; Sweet governs soothing; Sour governs astringing and tightening; Bitter governs drying and firming; Salty governs softening; Bland governs permeating and draining.) Utilize them according to their benefits to guide Qi, harmonizing it to achieve balance.