酸涩以收，多食则膀胱不利，为癃闭。苦燥以坚，多食则三焦闭塞，为呕吐。辛味薰蒸
，多食则上走于肺，荣卫不时而心洞，咸味涌泄，多食则外注于脉，胃竭，咽燥而病渴。甘
味弱劣，多食则胃柔缓而虫过，故中满而心闷。
辛走气，气病勿多食辛。咸走血，血病勿多食咸。苦走骨，骨病勿多食苦。甘走肉，肉
病勿多食甘。酸走筋，筋病勿多食酸。
肝病禁食辛，宜食粳米、牛肉、葵菜之类。心病禁食咸，宜食小豆、犬肉、李、韭之类
。脾病禁食酸，宜食大豆、豕肉、栗、藿之类。肺病禁食苦，宜食小麦、羊肉、杏、薤之类
。肾病禁食甘，宜食黄黍、鸡肉、桃、葱之类。
多食酸，肝气以津，脾气乃绝，则肉胝 而唇揭。多食咸，骨气劳短，肥气折，则脉凝
泣而变色。多食甘，心气喘满，色黑，肾气不平，则骨痛而发落。多食苦，则脾气不濡，胃
气乃浓，则皮槁而毛拔。多食辛，筋脉沮 ，精神乃央，则筋急而爪枯。五谷为食，五果为
助，五肉为益，五菜为充，气味合和而食之，则补精益气。虽然五味调和，食饮口嗜，皆不
可多也。多者生疾，少者为益。百味珍馔，日有慎节，是为上矣。
治腰背疼痛，骨髓虚损，不能久立，身重气乏，盗汗，少食，时复吐利。
生地黄（半斤） 饴糖（五两） 乌鸡（一枚）
右三味，先将鸡去毛、肠肚净，细切，地黄与糖相和匀，内鸡腹中，以铜器中放之，复
置甑中蒸炊，饭熟成，取食之。不用盐醋，唯食肉尽却饮汁。
酸味和涩味具有收敛作用，多吃会导致膀胱功能不畅，引发小便不通（癃闭）。苦味具有燥性并能使组织坚实，多吃会导致三焦气机闭塞，引发呕吐。辛味气味辛辣升散，多吃会向上走窜至肺脏，导致营卫之气运行失调，心脏空虚不适；咸味具有涌泄作用，多吃会使邪气外注于血脉，导致胃气衰竭，咽喉干燥并产生口渴感。甘味性质柔弱，多吃会使胃体松弛缓怠，导致寄生虫过度活跃，因此出现腹部胀满和心胸憋闷。
辛味入气分，患有气病的人不要多吃辛味食物。咸味入血分，患有血病的人不要多吃咸味食物。苦味入骨分，患有骨病的人不要多吃苦味食物。甘味入肉分，患有肉病（肌肉病变）的人不要多吃甘味食物。酸味入筋分，患有筋病的人不要多吃酸味食物。
肝脏有病禁止食用辛味食物，适宜食用粳米、牛肉、冬葵菜等。心脏有病禁止食用咸味食物，适宜食用小豆、狗肉、李子、韭菜等。脾脏有病禁止食用酸味食物，适宜食用大豆、猪肉、栗子、豆类嫩叶等。肺脏有病禁止食用苦味食物，适宜食用小麦、羊肉、杏子、薤白等。肾脏有病禁止食用甘味食物，适宜食用黄米、鸡肉、桃子、葱等。
多吃酸味食物，会导致肝气过剩，脾气随之断绝，从而出现皮肤角质增厚且嘴唇干裂揭起。多吃咸味食物，会导致骨骼精气劳损短促，肥气（脾之积）折损，从而出现血脉凝滞不畅且面色改变。多吃甘味食物，会导致心气喘促胀满，面色发黑，肾气失衡，从而出现骨头疼痛和头发脱落。多吃苦味食物，会导致脾气不能濡润，胃气变得浓浊，从而出现皮肤干枯和毫毛脱落。多吃辛味食物，会导致筋脉受损，精神受到损害，从而出现筋脉拘急和指甲枯槁。五谷作为主食，五果作为辅助，五畜肉作为补益，五蔬菜作为充实，将食物的气味调和后食用，就能补精益气。虽然五味需要调和，饮食口味喜好，但都不可以过量。过量会致病，适量则有益。对于各种美味佳肴，每天都要谨慎节制，这才是最好的养生之道。
治疗腰背疼痛，骨髓虚损，无法久站，身体沉重气息虚弱，盗汗，食欲减退，时常呕吐腹泻。
生地黄（半斤） 饴糖（五两） 乌鸡（一只）
以上三味药，先将鸡去毛、洗净内脏，切成细块，将生地黄与糖混合均匀，填入鸡腹中，放入铜器里，再置于蒸笼中蒸熟，待饭熟成后，取食鸡肉。不用盐和醋调味，只吃光鸡肉后再喝汤汁。
Sour and astringent flavors have a consolidating effect; excessive consumption leads to bladder dysfunction, resulting in strangury (difficulty or inability to urinate). Bitter flavor is drying and hardening; excessive consumption causes obstruction of the Sanjiao (Triple Burner), leading to vomiting. Pungent flavor is acrid and dispersing; excessive consumption travels upward to the Lung, causing irregular circulation of Ying (Nutritive) and Wei (Defensive) Qi, resulting in emptiness and discomfort in the Heart. Salty flavor has a purgative and upward-acting effect; excessive consumption causes external influx into the vessels, leading to exhaustion of Stomach Qi, dry throat, and thirst. Sweet flavor is weak and inferior; excessive consumption makes the Stomach soft and lax, allowing parasites to overact, thus causing abdominal fullness and chest oppression.
Pungent enters Qi; those with Qi disorders should not consume excessive pungent foods. Salty enters Blood; those with Blood disorders should not consume excessive salty foods. Bitter enters Bone; those with Bone disorders should not consume excessive bitter foods. Sweet enters Flesh; those with Flesh (muscle) disorders should not consume excessive sweet foods. Sour enters Sinew; those with Sinew disorders should not consume excessive sour foods.
For Liver disease, avoid pungent foods; it is suitable to eat Jingmi (Japonica Rice), Beef, and Okra (Abelmoschus esculentus). For Heart disease, avoid salty foods; it is suitable to eat Adzuki beans, Dog meat, Plums, and Chinese Chives. For Spleen disease, avoid sour foods; it is suitable to eat Soybeans, Pork, Chestnuts, and Soya bean leaves. For Lung disease, avoid bitter foods; it is suitable to eat Wheat, Mutton, Apricots, and Allium macrostemon (Xiebai). For Kidney disease, avoid sweet foods; it is suitable to eat Yellow Millet, Chicken, Peaches, and Scallions.
Excessive consumption of sour foods causes Liver Qi to overflow, leading to the extinction of Spleen Qi, resulting in calloused skin and peeling lips. Excessive consumption of salty foods causes Bone Qi to become fatigued and short, damaging Feiqi (accumulation in the spleen region), leading to coagulated and sluggish blood vessels and altered complexion. Excessive consumption of sweet foods causes Heart Qi to pant and feel full, darkens the complexion, and disrupts Kidney Qi, leading to bone pain and hair loss. Excessive consumption of bitter foods prevents Spleen Qi from moistening and makes Stomach Qi thick and turbid, leading withered skin and fallen body hairs. Excessive consumption of pungent foods damages sinews and vessels, harms Spirit (Shen), leading to stiff sinews and withered nails. Grains serve as food, fruits as assistance, meats as benefits, and vegetables as supplements. When the flavors and properties are harmonized and consumed together, they tonify Essence and Qi. Although the Five Flavors must be harmonized and dietary preferences indulged, none should be consumed in excess. Excess breeds disease; moderation brings benefit. One should exercise caution and restraint regarding all delicacies daily; this is the highest standard.
To treat lower back and waist pain, deficiency and wasting of marrow, inability to stand for long periods, heavy body with deficient Qi, night sweats, poor appetite, and recurrent vomiting and diarrhea.
Shengdihuang (Rehmanniae Radix, half jin) Yitang (Maltose, five liang) Wuji (Black-bone chicken, one whole)
Take the above three ingredients. First, remove feathers and clean the internal organs of the chicken, then cut finely. Mix Shengdihuang with sugar evenly, stuff into the chicken's abdomen. Place in a copper vessel, then put inside a steamer to steam until cooked. Take and eat when ready. Do not use salt or vinegar; only consume the meat completely, then drink the broth.