https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AVietnamese_cuisine%2F19%2FenTranslations:Vietnamese cuisine/19/en - Revision history2026-09-10T08:01:53ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Vietnamese_cuisine/19/en&diff=160623&oldid=prevFuzzyBot: Importing a new version from external source2025-07-03T23:42:15Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>=== Yin-yang balance ===<br />
The principle of [[yin and yang]] ({{langx|vi|[[:vi:Âm dương|Âm dương]]}}) is applied in composing a meal in a way that provides a balance that is beneficial for the body. While contrasting texture and flavors are important, the principle primarily concerns the "heating" and "cooling" properties of ingredients. Certain dishes are served in their respective seasons to provide contrasts in temperature and spiciness of the food and environment. Some examples are:<br />
* Duck meat, considered "cool", is served during the hot summer with ginger [[fish sauce]], which is "warm". Conversely, chicken, which is "warm", and pork, which is "hot", are eaten in the winter.<br />
* Seafoods ranging from "cool" to "cold" are suitable to use with [[ginger]] ("warm").<br />
* Spicy foods ("hot") are typically balanced with sourness, which is considered "cool".<br />
* [[Balut (food)|Balut]] ({{lang|vi|trứng vịt lộn}}), meaning "upside-down egg" ("cold"), must be combined with [[Vietnamese mint]] ({{lang|vi|rau răm}}) ("hot").</div>FuzzyBot