把烹调和管理进行类比,管理一个国家的道理和烹调一道小菜的道理是一样的。饮食之道就是调味之道,古人很早把“五行”、“五脏”和“五味”对应起来,提出“依合阴阳,调节饮食”的观点,形成了独特而朴素的唯物论。明代的医药大家李时珍提出“肝欲酸,心欲苦、脾欲甘、肺欲辛、肾欲咸”五味合五脏的原则,明确阐述了“五行”、“五脏”和“五味”的关系。说到调味之道,《吕氏春秋·本味篇》中 The analogy between cooking and management is the same as managing a country’s truth and cooking a side dish. The way of eating is the way of seasoning. The ancients put “Five Elements”, “Five Zangs” and “Five Flavors” early to put forward the idea of ​​“adjusting the diet in accordance with the yin and yang” to form a unique Simple materialism. Li Shizhen, a physician of the Ming Dynasty, proposed the principle of “five elements,” “five internal organs” and “five internal organs”, which states that “the liver is acidic, the heart is bitter, the spleen is sweet, ”Flavors “ relationship. Speaking of seasoning, ”Lu’s Spring and Autumn Edition taste" in