Cooling foods in a traditional Chinese framework
These examples are generated from Yangsheng Daily’s canonical food dataset and retain their exact traditional thermal classifications.
What cooling means traditionally
On this site, cooling foods are the canonical records classified as cool or cold. ‘Cooling’ is traditional-framework language; it does not mean refrigerated, ice-cold, fever-reducing, anti-inflammatory, detoxifying, or medically therapeutic.
The grouping is useful for browsing while preserving the difference between cool and cold. Each example below retains its exact source-backed classification.
Evidence and limits
The examples are generated from the canonical dataset. Traditional flavors appear only when their field-level evidence is present. No seasons or cultural-use descriptions are shown because the current records do not support those fields.
These examples are educational records, not disease guidance or a substitute for medical care.
Cool and cold food examples
Purslane
Traditional thermal nature: cold
Also called: portulaca
Traditional flavor: sour
Canarium fruit
Traditional thermal nature: cool
Also called: qingguo, Chinese olive
Traditional flavors: sweet, sour
Chicory
Traditional thermal nature: cool
Also called: juju
Traditional flavors: bitter, salty
Mulberry fruit
Traditional thermal nature: cold
Also called: sangshen
Traditional flavor: sweet
Mulberry leaf
Traditional thermal nature: cold
Also called: sangye
Traditional flavors: bitter, sweet
Chrysanthemum flower
Traditional thermal nature: cold
Also called: juhua
Traditional flavors: bitter, pungent
Monk fruit
Traditional thermal nature: cool
Also called: luohanguo
Traditional flavor: sweet
Adlay
Traditional thermal nature: cold
Also called: job's tears, yiyiren
Traditional flavor: sweet
Tomato
Traditional thermal nature: cold
Banana
Traditional thermal nature: cold
Sources
These sources support the traditional classification framework. They do not establish biomedical efficacy or treatment.
- Antiosteoporosis Studies of 20 Medicine Food Homology Plants Containing Quercetin, Rutin, and Kaempferol: TCM Characteristics, In Vivo and In Vitro Activities, Potential Mechanisms, and Food Functions — Dayue Shen et al. (2022).
- Understanding Traditional Chinese Medicine Therapeutics: An Overview of the Basics and Clinical Applications — Luís Carlos Matos et al. (2021).