馬來西亞華人「吃補降火」飲食養生文化形成與現況：以巴生谷華人為例

The Formation and Present State of“Tonifying- Cooling”Culture in the Chinese Dietary Regimen Among Malaysian Chinese: A Case Study of the Chinese Community in the Klang Valley, Malaysia

吃補與降火是馬來西亞華人日常飲食保養方式，是基於虛、火觀念發展的養生習慣，說明馬來西亞華人的確存在一套飲食養生傳統。本研究以西馬來西亞——巴生谷為田野調查地區，通過質性訪談與問卷調查，以嶺南醫學為分析框架，探究華人飲食養生文化的形成。本研究結果顯示，民間存在「虛」、「火」、「燥」、「毒」、「風」、「寒」、「風濕／濕」、「冬補」、「脾胃」、「以形補形」等養生觀念，它與華南《增補食物本草備考》中食治方所涵蓋的養生觀念高度一致。養生觀念南移後，在多方因素影響下逐漸出現變化，某些觀念開始淡化甚至消失，虛、火觀念被增強，飲食養生圍繞著吃補與降火展開，二者更進一步糅合出一體兩面的「吃補降火」飲食養生文化。

Tonifying (吃補) and Cooling (降火) are daily dietary health practices among Malaysian Chinese, developed from the concepts of“Deficiency”(虛) and“Fire”(火), reflecting a coherent dietary health tradition. This study, conducted in the Klang Valley of West Malaysia, employs qualitative interviews and questionnaires, using Lingnan medicine as an analytical framework. The findings reveal the prevalence of health concepts such as“Deficiency”(虛),“Fire”(火),“Dryness”(燥),“Toxicity”(毒),“Wind”(風),“Cold”(寒),“Dampness”(濕),“Winter Supplementation”(冬補),“Spleen and Stomach”(脾胃), and“Using Shape to Nourish Shape”(以形補形), which are highly consistent with those recorded in the Supplemented and Augmented Ben Cao Bei Kao of Foods (《增補食物本草備考》) from southern China. After being introduced to Southeast Asia, these concepts evolved: some diminished or disappeared, while“Deficiency”and“Fire”were reinforced. Dietary health practices gradually centered on Tonifying and Cooling, eventually merging into the dual-aspect culture of“Tonifying- Cooling”(吃補降火).