Liver cirrhosis is a chronic disease that seriously affects human health and life expectancy. In daily life, improper diet may aggravate the disease, so it is advisable for cirrhotic patients to have a “three highs” diet, a variety of recipes and fewer meals. The “three highs” diet is a high vitamin, high protein and high calorie diet. Vitamin B has an important physiological role in promoting digestion, protecting the liver and preventing fatty liver; vitamin C can promote metabolism and has detoxification functions; fat-soluble vitamins A, D and E have different degrees of protective effects on the liver. Eat a certain amount of high-quality protein foods containing essential amino acids, such as fish, lean meat, eggs and dairy, etc. A higher protein diet is important for protecting liver cells and repairing damaged liver cells. Generally, 100-120 grams are supplied daily. For those with ascites or treated with glucocorticoids, it can be increased to 2-3 grams/kg (body weight) per day. However, if the patient is in a comorbid hepatic coma, a controlled protein diet is required. Adequate calories can reduce the digestion of proteins in the body and reduce the burden on the liver. 2500-2800 kcal of food per day is more appropriate for patients with cirrhosis, i.e. about 35-40 kcal per kg of body weight per day. Sugar is the main food for heat production, 30-50 grams per day is appropriate. The above is a more suitable diet for patients with cirrhosis, but some patients with gastrointestinal bleeding, hepatic encephalopathy and renal failure should also follow medical advice for adjustment. In addition, patients with cirrhosis should try to avoid the following dietary habits: avoid drinking alcohol; avoid spicy stimulating and rough food. In daily life, avoid eating foods with spines and bones, as well as garlic shoots, celery, leeks, old cabbage, soybean sprouts and other foods containing rough fibers, not to mention hard, brittle and dry foods, in order to prevent rupture and bleeding caused by stabbing the esophagus. Those with esophageal varices should be given liquid diet, such as vegetable puree, meat froth, rotten rice, etc., which should be forbidden in case of upper gastrointestinal bleeding; avoid salty taste. For patients with ascites or swelling, a salt less or salt free diet should be given. The daily intake of salt should not exceed 1.0-1.5 g. For patients with severe ascites or edema, the daily salt intake should be strictly controlled to less than 0.5 g. A high-fat diet should be avoided. Generally speaking, 40-50 grams per day is appropriate. Animal oil is forbidden, and a small amount of vegetable oil can be consumed.