The scale

Chinese dietary therapy classes every food by its nature (四气) — hot, warm, neutral, cool, cold. That is a temperature scale, so Kelvin treats it as one, in the unit that already means warm to cool. A candle is 1900K; an overcast sky 7200K. Hot foods sit at the low-Kelvin end.

Patterns are ranges, not points

A pattern covers a stretch of the scale, and several overlap — warm sits inside Deep Warming, Gentle Warming and Balanced alike. That is why the bands are drawn under the scale rather than listed beside it.

Cooking changes the temperature

Dry heat adds yang; steaming and boiling are moistening and hold roughly level; raw adds nothing. Every recipe carries a warmer and a cooler variation for exactly that reason.

What this is not

It is a cooking app built on a traditional classification. It is not medical advice, not a diagnostic tool, and it does not pretend the classification is mechanistic. Where sources genuinely disagree about an ingredient — oats, beef, oolong — the database says so rather than quietly picking a side.

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