There is a common Chinese saying, "A man should never be without chives, and a woman should never be without lotus root," which means that men should eat more chives and women should eat more lotus root for the benefit of their health.
Chive is a vegetable unique to China. Traditional Chinese Medicine (TCM) believes that chives are pungent and salty in taste, and warm in nature. They have the effects of warming the middle jiao to promote qi, tonifying deficiency and yang, dispelling stasis, and detoxifying. Chives grow back after being cut and do not wither easily, hence they are called the "long-life grass." Because they can invigorate yang, they are particularly suitable for men, earning them other names like "yang-arousing grass" and "yang-strengthening grass." Modern research has also proven that chives are rich in nutrients such as dietary fiber, vitamin C, B1, B2, niacin, and carotene. They can stimulate appetite, improve the body's immunity, and have antibacterial and anti-inflammatory effects. At the same time, they help regulate blood lipids, and moderate consumption is beneficial for conditions like hypertension, coronary heart disease, and hyperlipidemia. Furthermore, because chives contain a lot of crude fiber, they can promote gastrointestinal peristalsis, effectively preventing habitual constipation and colon cancer. Although chives have many health benefits, more is not always better. Eating too much can lead to "heatiness" and indigestion. Therefore, people with yin deficiency and excessive internal heat, or those with weak gastrointestinal systems, should not eat them in large quantities. The recommended amount is about 50 grams per person per serving.
Lotus root is the enlarged rhizome of the lotus plant and is a common food that can be served as a vegetable or a staple. TCM believes that raw lotus root is sweet and cold in nature, with effects of dispelling stasis and clearing heat, relieving vexation and thirst, and stopping bleeding (such as nosebleeds, hematuria, hematochezia, and uterine bleeding). The "Daily Use Materia Medica" states: "It should be eaten for all blood-related conditions." Ancient texts like the "Compendium of Materia Medica" record that lotus root can "break postpartum blood stagnation." However, lotus root is considered cooling, while postpartum women generally need to "keep warm." On this point, the ancient physician Meng Shen explained: "Postpartum women should avoid cold foods, but lotus root is an exception because it can break blood stasis despite being raw and cold." The "blood conditions" here include symptoms like hematemesis (vomiting blood) and hemoptysis (coughing up blood). In other words, lotus root is beneficial for all diseases characterized by bleeding. Due to their unique physiological functions, women are more prone to "blood conditions," so eating more lotus root is particularly beneficial for them. Because lotus root is cooling in nature, it can easily impair the spleen and stomach. Therefore, people with weak digestive function or loose stools should not eat it raw. Additionally, postpartum women should not eat raw lotus root too early; it is generally advisable to start consuming it 1-2 weeks after delivery. When cooked, the nature of lotus root changes from cooling to warming, losing its ability to dispel stasis and clear heat. Instead, it becomes beneficial to the spleen and stomach, with effects of nourishing the stomach and yin, enriching the blood, and stopping diarrhea, making it suitable for all people.
In terms of health preservation, although many old sayings are still applicable today, they should be applied flexibly according to one's specific physical condition. They should not be mechanically followed.