Abstract: The five flavors of traditional Chinese medicine refer to the 5 tastes of drugs: sour, bitter, sweet, pungent, and salty. Research on the modern pharmacology of the five flavors of traditional Chinese medicine is carried out through traditional theories and modern technologies, aiming to reveal their material basis of efficacy and action mechanisms. The chemical components of the five flavors include volatile oils, alkaloids, glycosides, terpenoids, organic acids, tannins, polysaccharides, amino acids, inorganic salts, etc. These components regulate the body through multiple targets and exhibit various pharmacological effects such as anti-inflammation, antibacterial, antiviral, antioxidant, and immunomodulatory effects. This article systematically reviews the research progress on the historical evolution, chemical components, pharmacological effects, and mechanisms of the five flavors, providing a strong scientific basis for the modernization of traditional Chinese medicine.