从五味起源与发展再认识五味配伍关系

Understanding the Compatibility of Five Fla-vors from the Origin and Development of Five Flavors

摘要: 传统中医理论认为五味配伍关系为：酸属肝木、苦属心火、甘属脾土、辛属肺金、咸属肾水，此本流传千古、无可非议之基础定律。然现中医界有部分学者因在中医古籍中发现有部分论述与此不符，便断章取义，另立它说。但反复揣摩此类表述，不过街谈巷议之论，且竟皆以抛弃基础理论为荣，终使临床运用五味配伍关系落入窘迫之境。面对如此困境，若欲使五味配伍关系能更好地运用于临床，并防坐而论道之误，唯有将基础理论回归实践始终，探本溯源让五味配伍关系回归五味起源与发展，再认识五味配伍关系的普遍性规律和特殊性运用以重申传统五味配伍关系之正确性。

Abstract: According to the traditional Chinese medicine theory, the compatibility relationship of five flavors is: acid belongs to liver wood, bitter belongs to heart fire, sweet belongs to spleen soil, Xin belongs to lung gold, and salt belongs to kidney water. This book has been handed down for thousands of years and is an indisputable basic law. However, some scholars in the field of traditional Chinese Medicine found that some of the statements in the ancient books of traditional Chinese medicine were incon-sistent with this, so they took them out of context and established another theory. However, re-peated speculation about such statements is just street talk, and they are proud to abandon the basic theory, which eventually makes the clinical application of the compatibility of five flavors into a dilemma. In the face of such a dilemma, if we want to better apply the five-flavor compatibility re-lationship in clinical practice and prevent the mistakes of sitting on the sidelines, we can only re-turn the basic theory to practice all the time, explore the origin and make the five flavor compati-bility relationship return to the origin and development of the five flavors, and then understand the universal law and special application of the five flavor compatibility relationship to reaffirm the correctness of the traditional five flavor compatibility relationship.