The five flavours of traditional Chinese medicine(TCM)stand for five tastes,such as pungent,sweet,sour,bitter and salt.The five flavours not only stand for the actual tastiness of herbs,but also the effect characteristic of TCM according to traditional medical theory.So this kind of situation led to a disorder of the marking standardization of five flavours.So the authors think that we should mark herbs(or TCM)based on their true tastiness,and this way maybe help us to solve the problem and to research the relationship between the flavours and the effect of the herbs(or TCM).
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