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Clashing food flavors?

yiming05 | Mar 27, 201604:13 PM

My mother taught me not to combine jiu3 cai4 with xiang1 cai4 (i.e. Chinese chives with cilantro) in the same dish. Are there other flavor combinations that traditional Chinese cooking advise against? e.g. With fish or mushrooms? Is the rationale related to TCM philosophy of cold and warming characteristics of food or something else? Many thanks!

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