In Chinese culture, the balance between 冷 (lěng) and 热 (rè) (hot) is a fundamental concept, especially in Traditional Chinese Medicine (TCM). Foods are classified as having “cooling” (冷/凉) or “heating” (热) properties that affect the body's qi (气), or life energy. For example, watermelon and cucumber are considered “cooling” foods, ideal for summer but potentially bad for someone with a “cold” constitution or illness.
This contrasts with the Western view, where “cold” food simply refers to its temperature. In China, a food's intrinsic energetic property is just as important. A person suffering from a common cold (感冒, gǎnmào), which is often seen as an invasion of “cold evil,” would be advised to avoid 冷 foods and consume “heating” foods like ginger tea to restore balance.
Metaphorically, this extends to social atmosphere. The ideal social gathering is 热闹 (rènao)—hot and noisy, meaning lively and bustling. The opposite, 冷清 (lěngqīng)—cold and clear—describes a deserted, lonely, or bleak atmosphere, which is generally undesirable. This reflects a cultural preference for communal vibrancy over quiet solitude in many social contexts.