“五味所入”又称为“五入”或“五味所合”,是指中药中的辛、甘、苦、酸、咸五种药味分别依次归属于肺、脾、心、肝、肾五脏.“五味所入”最早见于《素问·宣明五气》篇,它是指导中医临证用药、中药归经以及食疗的原则之一,这一原则自先秦战国时期提出后,历代相传,至今仍受到中医药界的重 “Five flavors” is also known as “five in” or “five flavors combined,” meaning that five tastes of pungent, sweet, bitter, sour, and salty herbs in Chinese medicine are assigned to the five organs of the lung, spleen, heart, liver, and kidney, respectively. The “Five Flavors Entered” was first seen in the “Su Wen Xuan Ming Wu Qi” chapter, which is one of the principles guiding the use of clinical medicine, Chinese medicine, and diet therapy in traditional Chinese medicine. This principle was passed down from the pre-Qin period of the Warring States period and passed on from generation to generation. Still being weighed by the Chinese medicine community