Sweet and Sour

A question of balance

If you’ve ever been to a Chinese restaurant, you’ll have come across sweet and sour dishes, perhaps even eaten one. This combination of flavours dates back to the Tang dynasty (618-907 CE). It would originally have been made using honey and rice vinegar, these days, it would be sugar and vinegar.

It’s a brilliant example of balance. The sweet and sour flavours of the sauce complement and support each other and enhance the flavour of the chicken or pork it’s being served with. Neither flavour predominates and it’s quite likely to be served as a dipping sauce – not too little, not too much – another important kind of balance.

What you’re usually faced with in a western Chinese restaurant is a sticky, alarmingly red sauce, probably made with tomato ketchup, sugar and cornstarch with chunks of pineapple, completely covering the main ingredient. The sauce is often toe-curlingly sweet. Not much balance there!

5 Elements: 5 flavours

Although the Chinese weren’t alone in balancing favours, they were the first to formalise a structure for it within the concept of the 5 Elements.

According to 5 Elements theory, we humans have 5 pairs of organs, each of which has a specific function and is associated with an Element, a season, a colour, an emotion, etc, and a flavour.

The flavours nourish and support their associated organ, keeping you healthy. It’s important too that you don’t overdo any particular flavour. A moderate intake is all it takes to strengthen the organ, too much can damage it and not enough will weaken it.

How the flavours affect your body

Although 5 element theory describes flavour balances to maintain internal harmony, at the level of your evening meal, Five Element eating is really about developing an intuitive relationship with flavours and the effect they have on you. It’s an interesting experiment to start your flavour journey by observing your own body and just noticing how you react to different flavours.

But behind the philosophy lies some fascinating modern science.

Flavour	Organ & Element	5 Element Functions	Western Actions
Sour	Liver/Wood	Behind the philosophy lies some fascinating modern science.	Triggers salivation, contracts tissues, primes digestion
Bitter	Heart/Fire	Clears heat, descends rebellious Qi, sedates and dries dampness	Stimulates digestive enzymes, clears the palate, alerts nervous system
Sweet	Spleen/Earth	Tonifies deficiency, harmonizes the middle burner, moistens, relieves pain	Relaxes the body, signals dense energy and nourishment
Pungent/spicey	Lung/Metal	Disperses stagnation, promotes the flow of Qi and Blood, expels pathogens	Promotes circulation, opens pores, stimulates sweating
Salty	Kidney/Water	Softens hardness, dissolves nodules, lubricates intestines, enters the Bones	Regulates fluid balance, softens hard textures, enhances other tastes

🌿The Curious case of the bitter flavour: As creatures we are hard wired to see bitterness as a warning of toxicity and so we instinctively reject bitter foods. And yet the bitter flavour has multiple important functions. It’s a digestive stimulant – think of some of those famous herbal liqueurs, Amaro, Chartreuse, or even a glass of campari – it curbs cravings, supports liver function, regulates blood sugar and supports immunity. Adding a few bitter herbs, such as arugula, endive or watercress to your salad lifts the flavour palette and ‘teases the tongue’

The Anatomy of a Balanced Meal

In theory, a truly balanced meal should hit all five core tastes: sweet, salty, sour, bitter, and umami (savoury). By making sure you have a mix of lean protein, healthy carbs, and vegetables, you create a perfect harmony on your plate.

Here are three delicious ideas for a five-flavour meal.

🌿Sweet & Spicy Honey Salmon

This bowl perfectly hits all five tastes.

• Sweet: Glaze the salmon with a little honey.
• Salty: Add a splash of soy sauce.
• Sour: Squeeze fresh lime juice over the top.
• Bitter: Serve on a bed of dark, leafy greens like spinach or kale.
• Umami: The salmon is rich and savory.

Balancing items: Pair it with a scoop of quinoa, brown rice or roasted sweet potatoes.

🌿Herb & Chicken Salad

This light, refreshing option uses fresh fruits and veggies.

• Sour: Toss the salad in a tangy lemon and vinegar dressing.
• Sweet: Toss in mandarin oranges or apple slices.
• Salty: Add crumbled feta cheese or a pinch of sea salt.
• Bitter: Use rocket (arugula) as your salad base.
• Umami: Top with grilled chicken breast.

Balancing items: Add avocado for healthy fats plus a handful of walnuts.

🌿Veggie & Bean Burrito Bowl

A great plant-based option for a hearty dinner.

• Sweet: Add roasted sweet peppers or corn.
• Salty: Use black beans and season with sea salt.
• Sour: Top with a fresh tomato and lime salsa.
• Bitter: Add a scoop of fresh guacamole made with cilantro (coriander).
• Umami: The savory base comes from black beans and a dash of cumin.

Balancing items: Serve over a generous base of brown rice with a dollop of Greek yogurt.

Cultural Blueprints: Regional Flavour Combinations

Traditional European flavour pairings vary by region and rely on balancing the flavours of simple, local ingredients, eg Goats cheese and thyme in France, Tomato and basil in Italy, Cheese and pickle in the UK.

🌿Southern Europe – the mediterranean

• Tomato & Basil: In Italy, the sweet, bright acid of ripe tomatoes perfectly complements the peppery, fresh notes of basil.
• Olive Oil & Garlic: This pairing of fat and aromatics forms the basis of almost every savoury mediterranean dish.
• Lemon & Capers: The bright citrus cuts through salty caper flavours, the salt enhances the flavour of the dish

🌿Western and Central Europe

• Duck & Orange: In France, the fatty notes of duck are balanced by the sweet, tart flavour of citrus.
• Pork & Cabbage: In Germany and Eastern Europe, sweet, earthy, cooked cabbage pairs with fatty pork.
• Mustard & Parsley: In France and Britain the sharp, pungent heat of mustard pairs with the herbal lift of parsley in roasts and pies.

🌿Northern & Eastern Europe

• Dill & Salmon: In Scandinavia, the slightly anise-like flavor of fresh dill enhances the rich, delicate oils of cured or smoked salmon.
• Cardamom & Cinnamon: Often used together in Scandinavian baking, cinnamon adds warmth, while cardamom provides a zesty, citrus-herbal note. [1]
• Paprika & Beef: Famous in Hungarian goulash. Sweet and pungent paprika pairs beautifully with slowly stewed, rich beef.

🌿Meanwhile, in the UK

Traditional UK flavour pairings focus on comfort, balancing rich meats with sharp acids or sweet fruits.

• Beef & Horseradish: The fiery, sinus-clearing heat of horseradish cuts through rich, fatty roasted beef.
• Lamb & Mint: The sharp, cooling flavour of mint sauce balances the fattiness of roasted lamb.
• Pork & Apple: Sweet, tart apple sauce balances the rich, salty crackling of roast pork.
• Fish & Malt Vinegar: The sharp, fruity acid of malt vinegar cuts right through greasiness of battered fish.

and for dessert

• Strawberries & Cream: A Wimbledon classic. The sweet acidity of fresh berries softened by rich double cream.
• Apple & Blackberry: Autumn hedge-foraged. tart blackberries add depth to sweet cooking apples.
• Lemon & Elderflower: A refreshing, floral summer pairing used a lot in cordials, cakes, oh, and gin cocktails.

In the end

The culture you were born to has a fundamental influence on your natural taste preferences – if you’re Indian you probably lean towards curries, if you’re Swedish your comfort food might be a cinnamon bun. Whether you think in terms of 5 Elements or western science, there are only 5 basic flavours, but over generations, your mother culture worked out how to combine and balance them, both for enjoyment and for health. We should bear that in mind and not dismiss it as old hat.

I think the important takeaway from all this is that we need to get in touch with the flavours of what we’re eating.. Eat slowly, roll the flavours round the mouth, ponder on them and how they make you feel. Later you can consider what effect your meal had on your body – your energy, digestive system, mood. That awareness might just direct you to discovering your own internal balances, and to future experiments in tasting the world.

🌿Happy Eating!