Many masters of health and longevity in ancient China were also culinary experts and gourmands. For instance, Peng Zu, a symbol of longevity in China, was said to have lived to be 800 years old. He was a master of cooking, and his cuisine was highly praised by Emperor Yao, who then enfeoffed him in the land of Peng.
Cooking can create delicious food that is appealing in color, aroma, and taste, which provides a beneficial stimulus to the digestive system, promoting the secretion of digestive juices and enhancing digestive capacity. Therefore, we also notice that people who are adept at enjoying fine food and skilled in cooking often have a healthy complexion, showing how important the culinary skills accumulated by our ancestors over thousands of years are for health.
The purpose of cooking is to make food more nutritious and its flavor more delicious. In cooking, a wide variety of seasonings play an indispensable role. Using them reasonably not only greatly enhances the taste of food but is also beneficial for preserving its nutritional value. In my kitchen, the following four categories of seasonings are essential. Understanding their nutritional value and how to use them can yield twice the results with half the effort.
Salt. The basic taste of salt is salty, and it is the foundation of flavor. No matter what the flavor profile, adding salt brings out the umami.