「饮食有节，起居有常。」——《黄帝内经·素问·上古天真论》
元代忽思慧的《饮膳正要》专讲膳食调理，开篇就讲"善养者养内"。孙思邈也说："食能排邪而安脏腑"——吃对了，身体自然安顿。
"膳"就是把调理做进饭菜里：春天吃芽菜，夏天吃瓜果，秋天润燥，冬天温补。药膳包不是药，是把黄芪、党参、枸杞这些炖进汤里的一份方便——厨房里的日常调理。
跟着节气吃时令菜；煲汤时加一小把药食同源的食材；不求大补，但求合时。把"应季"两个字放在心上，就是最简单的膳食智慧。
"Be measured in eating and drinking; be regular in rising and resting."— The Yellow Emperor's Inner Canon · Suwen
Hu Sihui's Essential Knowledge for Eating and Drinking (Yuan dynasty) devoted itself to dietary nourishment, teaching that true care works from within. Sun Simiao likewise taught that well-chosen food settles the body.
"Cuisine" means cooking nourishment into the meal: sprouts in spring, melons in summer, moistening foods in autumn, warming foods in winter. A herbal soup pack is not medicine — it is the convenience of simmering astragalus, codonopsis and goji into broth: everyday care from the kitchen.
Eat what's in season; toss a small handful of food-grade botanicals into your soup; don't chase grand tonics — chase timeliness. Keeping "in season" in mind is the simplest dietary wisdom there is.