Chinese nutrition selects foods according to their energetic qualities in which balance is the key. Yang is energetic and warm, expanding outward and upward. It's energy manifests in the morning, and in spring. Yin is still and cool, contracting inward and downward. It's energy manifests in the evening and autumn.

An extensive system of correspondences link flavors, internal organs, and specific actions of food and medicine.  

Flavors may be simple or complex. A hot (spicy) flavor is yang, energetically moves upward and outward, warms, energizes, and induces sweat. A sour flavor is yin, energetically moves inward and downward, astringes, retains fluid, and draws medicine inwards. Complex flavors may be difficult to determine, but over many centuries of experience, flavors have been determined on the basis of their organic effects and specific actions. The five flavors are:

Hot (spicy) foods can induce perspiration and promote energy circulation.

Sweet foods can slow down acute symptoms and neutralize toxic effects of other foods.

Sour foods can obstruct movements, and therefore check diarrhea and excessive perspiration.      

Bitter foods can reduce body heat, and drain body fluids. 

Salty foods (seaweed) can soften hardness, lymph nodes and hardening of muscles or glands.

Of primary importance, no matter what medicine may be required to improve a person's condition, the effectiveness of the medicine depends on the digestive capacity to absorb and assimilate it.

Herbal medicine priced separately.