For psoriasis patients eating dumplings on the Beginning of Winter, the core contraindications are to avoid highly irritating, highly allergenic, and high-burden ingredients and improper consumption methods, in order to reduce the risk of worsening skin inflammation.

Ingredient restrictions

Avoid highly allergenic ingredients: seafood (shrimp, crab, shellfish), pungent seasonings (chili, Sichuan pepper, mustard); these ingredients can easily trigger allergies or irritate skin blood vessel dilation, worsening lesions.

Avoid overly greasy ingredients: fatty meat, animal offal, large amounts of oil; high-fat foods may increase systemic inflammatory responses and are not conducive to skin recovery.

Avoid irritating vegetables: raw garlic, onions, chives (especially when eaten raw or in excess); some patients may be sensitive to these, so try in small amounts or avoid.

Cooking and seasoning restrictions

Avoid improper cooking methods: do not deep-fry, pan-fry, or roast dumplings; choose boiling or steaming only to prevent excessive fat absorption and reduce formation of irritating substances at high temperatures.

Avoid heavy seasoning: use little salt and minimal soy sauce, oyster sauce, doubanjiang and other salty, strong-flavored seasonings to prevent excess salt from worsening edema and inflammation; do not add cooking wine, white spirits, or other alcohol-containing seasonings, as alcohol can directly irritate the skin.

Restrictions on how to eat

Avoid overeating: dumplings are primarily wheat-based; excessive intake can cause bloating and indigestion, indirectly affecting metabolism. It is recommended to eat until 70–80% full per meal.

Avoid eating cold dumplings: cold foods can irritate the gastrointestinal tract, affect nutrient absorption, and may reduce immune function, which is not conducive to disease stability; they should be eaten warm.

Avoid pairing with stimulating beverages: avoid pairing with strong tea, coffee, or alcoholic drinks; can be paired with warm water or light vegetable soup.