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Found 2 translations.

Name	Current message text
^h English (en)	During [[Qin Shi Huang\|Shi Huangdi]]'s [[Qin dynasty]], the empire expanded into the south. By the time of the [[Han dynasty]], the different regions and cuisines of China's people were linked by major [[canal]]s and leading to greater complexity in the different regional cuisines. Not only is food seen as giving "[[qi]]", energy, but the food is also about maintaining yin and yang. The philosophy behind it was rooted in the ''[[I Ching]]'' and [[Chinese traditional medicine]]: food was judged for color, aroma, taste, and texture and a good meal was expected to balance the [[Chinese herbology#Four Natures\|Four Natures]] ('[[Yin and yang\|hot]]', warm, cool, and '[[Yin and yang\|cold]]') and the [[Chinese herbology#Five Flavors\|Five Tastes]] (pungent, sweet, sour, bitter, and salty). [[Salt in Chinese history#Salt in Chinese cuisine\|Salt was used as a preservative]] from early times, but in cooking was added in the form of soy sauce, and not at the table.
^h Japanese (ja)	[[:en:Qin Shi Huang\|始皇帝]]の[[:en:Qin dynasty\|秦代]]には、帝国は南へと拡大した。[[:en:Han dynasty\|漢代]]までには、中国の様々な地域と料理は主要な[[:en:canal\|運河]]によって結ばれ、様々な地方料理の複雑性が増した。食べ物は「[[:en:qi\|気]]」、すなわちエネルギーを与えるものと見なされるだけでなく、陰陽を維持することにも関わるとされた。その背後にある哲学は『[[:en:I Ching\|易経]]』と[[Chinese traditional medicine/ja\|中国伝統医学]]に根ざしており、食べ物は色、香り、味、食感で判断され、良い食事は[[:en:Chinese herbology#Four Natures\|四気]]（「[[Yin and yang/ja\|熱]]」、温、涼、「[[Yin and yang/ja\|冷]]」）と[[Chinese herbology/ja#Five Flavors\|五味]]（辛、甘、酸、苦、鹹）のバランスが取れていることが期待された。[[Salt in Chinese history/ja#Salt in Chinese cuisine\|塩は古くから保存料として使用された]]が、料理には醤油の形で加えられ、食卓では加えられなかった。