探析《食医心鉴》的食疗特点

Analysis of therapeutic characteristics of Shi Yi Xin Jian

唐代是我国食疗专门研究的形成时期。昝殷所撰的《食医心鉴》是当时的一本重要食疗专著,继承了孙思邈的食疗思想,"食疗不愈,然后命药"。全书共载211首食疗方,以病症为纲分为14类,先述病再列方,具有疗疾广泛、选材丰富、制作考究、应用灵活等特点,促进了药膳的发展,值得借鉴与研究。

The specialized research on dietary therapy was formed in Tang Dynasty. Shi Yi Xin Jian composed by ZAN Yin was a significant monograph of dietary therapy in that period. In this treatise he inherited SUN Si-miao＇ s viewpoint of dietary therapy： drug therapy would be used unless dietary therapy does not work. This treatise contains two hundred and eleven recipes, which are divided into fourteen sections according to diseases. In every section diseases are narrated before recipes. These recipes have the characteristics of wide therapeutic field, abundant material selection, elaborate cooking and flexible application. They improved the development of medicated diet and are worth studying and researching.