For thousands of years, across the vast expanse of China, since the Xuanyuan family traveled around the world and the Shennong family tasted hundreds of herbs, the children of all ethnic groups in China have journeyed and cultivated, continuously exploring new ingredients and cooking methods. Every progress in Chinese food culture has promoted the physical and mental development of Chinese people. Harmony between heaven and man, health preservation through food. The concept of 'unity of heaven and man' is the most fundamental worldview in Chinese philosophy. The ancient people discovered the dynamic relationship between astronomical phenomena and human physiological conditions, and later established the "Gan Zhi Nian Method" by observing celestial phenomena. This method not only records years, but also months, days, and times. During the changes in the year, month, and solar terms of the lunar calendar, ancient people often adjusted their dietary structure based on the rotation of the celestial time and phenological changes, which played a role in promoting health and disease prevention. For example, Sun Simiao proposed: "In spring, it is advisable to eat less sour and increase sweetness to nourish the temperament." Later generations further summarized: "Eating sweet in spring can keep the spleen safe; eating spicy food in summer can nourish the lungs and gold; eating sour food in autumn can protect the liver and gallbladder; and enduring hardship in winter can nourish the kidneys." From this, it can be seen that integrating diet with the timing and traditional Chinese medicine pharmacology, and achieving health benefits through dietary therapy, is a long-term pursuit of Chinese food culture. In addition to emphasizing the importance of "five grains for nourishment, five fruits for assistance, five livestock for benefit, and five vegetables for filling" in daily diet, ancient people also discovered many foods with unique pharmacological value and created suitable cooking methods. The "Shennong Bencao Jing" written in the Han Dynasty recorded dozens of medicinal foods such as sour jujube, orange pomelo, grapes, etc., and pointed out that these foods have the effect of "lightening the body and prolonging life". Since then, a large number of Tonic Diet formulas have been included in such TCM masterpieces as Treatise on Febrile Diseases and Miscellaneous Diseases, Qianjin Yaofang, Compendium of Materia Medica, such as Lily and Tremella Congee, Shiquan Dabu Soup, and are still widely used today. Balance between yin and yang, harmony is beauty. The ancients believed that everything has two attributes, yin and yang, and wood, fire, earth, metal, and water are the basic elements that make up all things in the universe. In the human body, they correspond to the liver, heart, spleen, lungs, and kidneys, respectively. Balance of yin and yang and harmony of the five organs are essential for physical health. A reasonable diet is an important way to supplement both the external and internal aspects. The balance between ingredients, the nourishing effect of diet on organs, and the coordination between organs are important considerations in dietary cooking. The ancient people observed their physical condition and guided their dietary preparation with the concept of medicine and food sharing the same origin. They selected different ingredients and cooked them in different amounts and at different temperatures to form millions of combinations in terms of sex, taste, and meridian tropism. Their efficacy varied endlessly, and the dialectical relationships between yin and yang, internal and external, quality and quantity, transformation and change were all hidden in the consideration of overall balance. According to the Zuo Zhuan, Yan Ziyun said, "Harmony is like soup. Water, fire, vinegar, vinegar, salt, and plum are used to cook fish and meat. The meat is used as a reward, and the butcher is used to harmonize it. Taste is used to balance it; if it is not enough, it is used to relieve its shortcomings." He proposed that the production of soup must pay attention to the harmony of ingredients, fire, and seasoning. As the poem "Baopuzi" goes, "Although the taste is sweet, the bandits and the Buddha are beautiful." Even if the taste is sweet, if it cannot be harmonious, it cannot be called a delicacy. The concept of "neutralization" in food culture is not only reflected in cooking, but also in the effective use of intermediate carriers. The Book of Changes, Ding "states:" Cooking is done with wood and fire. "The Book of Changes, Ji Ji" states: "Water is on fire, Ji Ji." Water and fire are inherently incompatible. It was not until the invention of the cauldron as a cooking utensil that the fundamental contradiction between water and fire was reconciled through a medium, and the inflammation of fire caused water to boil, thus achieving the traditional philosophical concept of water fire harmony, yin yang harmony. Therefore, the way of harmony is not only a cooking technique, but also a way of dealing with people, and a profound wisdom that runs through both the internal and external cultivation of life. Education through food is like governing. The ancients observed the way of heaven to understand human affairs, and practiced rituals and laws to govern the world. At the beginning of the ceremony, there were various forms of food and drink. As stated in the Book of Rites, Chinese food culture contains many ritual and music systems as well as social customs. Although the dietary habits vary from place to place, almost all ethnic groups in the country have the custom of eating the New Year's Eve dinner. It is precisely the ritual of festive dishes that promotes family reunion and social harmony, which confirms the ancient saying 'food is the root of all'. On the dining table, whether it is the arrangement of seats, the selection of tableware and wine utensils, the order of picking dishes with chopsticks, or the etiquette of toasting and serving tea, all reflect the traditional virtues of the Chinese nation, such as respecting the elderly and loving the young, respecting teachers and valuing Taoism, and promoting trust and harmony. In short, diet is not only a supplement for the four bodies, but also a spiritual support. Chinese wisdom is not only written in bamboo slips and silk, but also embedded in three meals a day, one vegetable and one meal. The cups and bowls on the dining table are filled with delicious food and cultural treasures, which flow from the mouth to the heart and reach deep into the soul with each sip and peck. (New Press) (Authors Zhang Yuefeng and Lan Tianze are both special researchers at the Research Center for the Theory of Socialism with Chinese Characteristics in Hebei Province)