Seafood in Chinese medicine theory of food therapy is usually considered cold, which is related to the environment in which the seafood grows, because seawater its taste is salty, in the theory of Chinese medicine shows into the kidney, and the kidney is the main water, color black, so a series of nature decided to seafood in the theory of Chinese medicine that the taste is cold. And most of the seafood is rich in protein, it enters the human stomach digestion and absorption is more difficult, need to use more energy to digest and absorb these proteins, so the energy consumption is more, from this point of view digestion is relatively difficult. It is not suitable for people with cold spleen and stomach, because it may cause indigestion, abdominal pain and a series of problems. So from this clinical point of view, clinical scientists also usually think that seafood is cold, so we eat seafood on the body or to have a clear judgment, if usually is the spleen and stomach cold, for the digestive ability is relatively weak in this part of the patient, it is not recommended to eat seafood often, or eat a large number of seafood, if you want to eat in the cooking and preparation of some of the above need to pay attention to, such as chopping, cooking or preparation of some of the above. For example, it should be chopped, boiled or made into soup. When eating should also assist some, such as will be onion and other hot seasoning, in order to counteract the coldness of seafood.