The Five Flavour Recipes
Chinese diners always finish a meal with the exclamation ‘wo chi bao le’ – I have eaten until I am full. A well balanced Chinese meal is so satisfying because it incorporates the five flavours of sour, sweet, bitter, pungent and salty. These five flavours are believed to enter and nourish the five organs (liver, heart, spleen/stomach, lungs and kidneys) which, according to Chinese Dietary Therapy, when in balance, result in a fit and healthy body.
Most of our western dishes are considered too bland and sweet by Chinese standards and are thought only to nourish the stomach at the expense of the other organs which is why obesity and diet related diseases are so prevalent in the West. Whether or not you chose to develop a deeper understanding, and follow the teachings, of Chinese dietary therapy, if you use five flavours in your cooking you will produce tastier and healthier meals.
The recipes in this section include a number of Chinese classics and also my own variations on the theme. They can be prepared individually or as multi-dish meals. I have made suggestions for seasonal eating as the five seasons (in China Late Summer is a separate season) are linked to five elements (wood, fire, earth, metal and water) which in turn are related to the five flavours as illustrated by the chart below. Any of these dishes can be enjoyed any time, but to get the full benefit of the Chinese eating experience try to get a balance of flavours (link to five flavour chart) and also eat lighter steamed dishes, soups and stews alongside the richer deep-fried and stir-fried dishes.
