Perilla is generally not recommended to be consumed simultaneously with foods such as chili and crucian carp; for specific details, it is necessary to consult a professional doctor.

Perilla is a traditional Chinese medicine, with a pungent taste and warm nature, it belongs to the lung and spleen meridians, and has the effects of regulating Qi, soothing the middle, analgesia, and ensuring pregnancy. Perilla contains a large amount of glycyrrhizinic acid, and if consumed with chili, it may irritate the gastric mucosa, increase the burden on the gastrointestinal tract, and easily cause symptoms such as abdominal pain, diarrhea, nausea, and vomiting. Perilla is generally not recommended to be consumed with crucian carp, as it may produce harmful substances that are not beneficial to health.

It is recommended that patients take Perilla according to the doctor’s advice and in a reasonable dosage to avoid long-term excessive intake, which may have adverse effects on health.