Because of the inadequacy of food sources, the ancient Chinese commoners only two meals (morning and evening food and hazel), the noble class in the Han Dynasty began to eat at noon, called “pay food. According to the late Tang and Five Dynasties period Dunhuang also appeared in the two meals between the habit of adding snacks. By the Ming Dynasty, the wealthy families in Jiangnan, the morning and evening Pavilion noon, every day are three meals for enough. Traditional Buddhism has the precept of not eating after noon, that is, “a meal in the day”, only one meal a day at noon. The situation is generally similar in countries around the world. It was not until modern times that food production increased and three meals a day became popular. Lunch in the eyes of Chinese medicine As the saying goes: breakfast to eat well, lunch to eat full, dinner to eat less. This statement has a certain scientific basis, as far as lunch is concerned, the morning work has consumed a huge amount of energy, the afternoon still needs to continue to work, so lunch carries on the top and bottom, must take enough food to cope. For example, the diet of German soldiers in World War II was 50% lunch, 33% dinner and 17% breakfast. According to Chinese medicine, it is appropriate to eat lunch at noon (11:00-13:00), with 12:00-13:00 being the best, because untimely (13:00-15:00) is the hour of the hand sun small intestine meridian flow injection. After the food has been cooked by the stomach, it receives the small intestine’s “accepting and clearing”, absorbing the water and grain essence and fluids, and transferring the food residue and some water to the large intestine. In terms of food selection, taking into account the rhythm of modern cities, the lunchtime meal time is generally short, and the stomach “likes to moisten but not dry”, belongs to the foot Yangming meridian, it is recommended to use mild and soft ingredients to avoid too much burden on the spleen and stomach, but also conducive to the absorption of the intestines. For example, fatty, sweet and greasy food (containing too much sugar or fat) is easy to produce dampness and is not recommended; fried and deep-fried food is easy to hurt Yin and is not recommended; frozen drinks are easy to hurt Yang and is not recommended; legumes are difficult to digest and should not be overdone; fruits should not be consumed too much and the total energy is not enough. For patients with ischemic heart disease or heart failure, taking a nap after meals is the right way; for people with constipation, massaging the abdomen clockwise after meals can help intestinal peristalsis; for diabetics, walking after meals is good for the reduction of blood sugar after meals. What to eat for lunch in China There are specialties all over China, and urban life even relies heavily on take-out fast food, but there is no shortage of fine food. China on the Edge of the Tongue” sees Mr. and Mrs. Lao Xia take local ingredients and boil freshly caught seafood for lunch, but it makes everyone’s fingers tingle. It is a characteristic of Chinese lunch that “localization” is in line with the principle of “three causes” of Chinese medicine, and different regions produce different cuisines, which are also more suitable for local people. 1.Oyster omelet in Taiwan Oyster omelet originated in the southern Fujian generation, and was initially used as an alternative food in coastal areas, with oysters as the main raw material. Oysters are called “milk of the sea” and have the function of nourishing the liver and kidneys, calming the mind and soothing the spirit, and softening the knots. In Chaoshan area, it is also called “oyster brand”. Oyster omelet is made with fresh oyster, egg, tai bai powder, groundnut powder, bok choy, scallions and sweet non-spicy sauce as raw materials. It tastes sweet with salty, salty with spicy, and has a certain effect of liver detoxification and beauty care. Oysters also contain more vitamins, and rich in iodine, and the meat is soft and easy to digest. Is also a commonly used Chinese herbal medicine, can be used to treat dizziness, night sweats, spermatorrhea, avalanche, scrofula and other diseases. 2.Shanxi halted oat noodle quebracho Oat noodle quebracho is one of the top ten noodle dishes in Shanxi. In the mountainous areas of Yanbei and Luliang, people give eating oat noodle quebracho as a good symbol of “solidity” and “harmony”. The essence of this product lies in the mixing of the noodles, the rolls and the fire, which is a delicate process, beautiful shape and almost perfect combination of taste and strength. Oat noodles are made of oat noodles, white flour, fatty and lean lamb, pepper, dried chili, onion, ginger, pepper, cilantro and cinnamon. The nutritional value of oat noodles is very high, containing calcium, phosphorus, iron and riboflavin. Not only hunger and cold resistance, and has the effect of enhancing immunity, regular consumption can improve the lower cholesterol, blood sugar control is also helpful. 3, Guizhou Qingming Poa Qingming Poa has a history of more than 100 years, and is two kinds of festive food eaten by the people of various ethnic groups living in the ancient “Wuxi area” during the Spring Festival and Qingming Festival, with distinctive local characteristics and strong national features. Qingmingba is made of glutinous rice flour, rice flour, Qingmingcabbage, bowl ear sugar or brick sugar, sesame seeds, sesame, walnuts and peanuts. Qingmingcai, also known as rattle grass and Buddha’s ear grass, is one of the commonly used Chinese herbs, which is sweet in taste, flat and non-toxic, enters the lung meridian, has the efficacy of dispelling wind and removing dampness, regulating the middle and benefiting the qi, relieving cough and resolving phlegm, and also has the effects of antibacterial and anti-inflammatory, lowering pressure and relieving pain, and dilating capillaries. For the treatment of hypertension, peptic ulcers, rheumatic pain, etc., all have certain curative effect. 4.Henan peony swallow dish Peony swallow dish is a delicacy with local characteristics of western Henan, traditionally listed as the first dish of Luoyang water banquet, the finished Luoyang swallow dish can be seen as a white jade-like, eye-catching peony flower, floating on top of the soup surface, the dish is fragrant and fresh, people applaud. Its unique flavor is fresh and tasty, sour and spicy, smooth and palatable. It is made of white radish, sea cucumber, squid, chicken and mung bean noodles. The glycosylase element contained in white radish can break down the carcinogen nitrosamines in other foods, thus playing a certain role in cancer prevention, and has a therapeutic effect on loss of appetite and cough with phlegm. Sea cucumber contains chondroitin sulfate, which helps human growth and development, slows down muscle aging and enhances the immunity of the body. According to Chinese medicine, it is warm in nature, sweet and salty in taste, and can nourish the yin, tonify the kidney, strengthen the yang and benefit the essence, nourish the heart and moisten the dryness, and nourish the blood. What to eat this summer The summer heat not only hurts the body, but also makes it easy to feel the heat outside. In the afternoon, the heart meridian of the hand is on duty, and the performance of dry throat, heartache, thirst and desire to drink can occur. According to the theory of “four qi and five tastes” in Chinese medicine, you can choose cool, sweet, sour and bitter foods, which are good for dispersing summer dampness and summer heat, generating fluid and quenching thirst, and retaining body fluids. However, it is necessary to avoid too cold and damage to the spleen and stomach. Summer lunch should grasp the following principles: 1, the spleen and stomach like warmth, avoid cold injury to the stomach, especially the Yang deficiency, more need to spring and summer Yang; 2, too sweet and sour food can induce excessive secretion of stomach acid, resulting in stomach pain attacks; 3, too spicy food can deplete the stomach Yin, inducing stomach fire; 4, chew slowly is the best eating habits, especially indigestion and gastroesophageal reflux people; 5, different body types can choose a more sweet and sour bitter food. The food can be more suitable for different body types, but a balanced diet is a prerequisite. 1, Guangdong coconut chicken soup Ingredients: fresh coconut meat half, a chicken, salt, ginger. Practice: first use chopsticks in the coconut gas mouth there rub a hole, pour out the coconut water; then use the back of a knife to gently knock the shell of the coconut, the inside of the coconut meat shock loose, the coconut smashed open, take out the coconut meat, the coconut meat cut into small pieces; chicken cut into pieces; water boiling, pour the coconut water, add ginger; coconut meat, chicken pieces are put in with martial arts fire to cook, and so the soup boiled, and then switch to slow stewing 3 to 4 hours, and finally put salt Seasoning. Coconut juice has the effect of quenching thirst and removing summer heat, and can be used to treat heat stroke or high fever and other feverish diseases. Stewed with chicken, together with the benefit of qi and fluid, clearing heat and tonic effect of deficiency. Suitable for all ages, fatigue and weakness, irritable heat and thirst. 2, milk stew papaya Ingredients: 1 papaya, milk, ice sugar 20 grams. Practice: remove the skin of papaya, from the middle of the pair, dig out the seeds and naan; cut the papaya into small dice; take a large bowl, pour the milk, papaya, sugar into the bowl mix, wrap plastic wrap, into the pot and steam for 15-20 minutes. Papaya is warm and tastes sour, Chinese medicine into the medicine Chuan papaya, has a calming liver and stomach, soothe the tendons and activate the effect. And the papaya protease, saponin and other can promote bile excretion, the prevention and treatment of cholecystitis also has a certain effect. The papaya stewed in milk is not only protein-rich, and has a certain milk-boosting effect. 3, lotus seeds and peel mung bean paste Ingredients: mung beans, lotus seeds, dried lotus leaves, peel, rock sugar. Directions: Wash the mung beans, add 4 times the water, pour into a pot, cook for 10 minutes, scoop out about half of the mung bean water alone; then cook until the mung beans break the skin, fish out the mung bean skin; wash the lotus seeds and add them to the pot and cook for about 20 minutes; put the peel into a separate seasoning box, add it to the pot and cook together for 10 minutes; then add the rock sugar and cook for 10 minutes until it melts; scatter the dried lotus leaves on the surface of the mung bean soup, do not stir, plus Cover and cook for 5 minutes, turn off the heat and then simmer for about 10 minutes and fish out the lotus leaves; pour the cooked mung bean soup into a blender container and pour the mung bean skins that were previously fished out separately together; use the blender to whip all the ingredients into sand. The mung beans in this product are cold and sweet in nature, and are used for both medicinal and food purposes, with the efficacy of eliminating heat, diuretic and detoxification; lotus leaves are bitter, pungent and slightly astringent, cold in nature, with the efficacy of eliminating heat and dampness, strengthening the spleen and raising the yang, with the addition of Chen Pi to moderate its cold nature; lotus seeds are flat and sweet in nature, with the efficacy of clearing the heart and lowering fire, strengthening the spleen and stopping diarrhea. Therefore, lotus seeds and Chen Pi mung bean paste is a good product for relieving summer heat and does not harm the spleen and stomach.