Stroke is a terrible disease. The scary part is that most patients either die or are left with paralyzed sequelae, and not a few are bedridden. Stroke is also one of the top three causes of death in the United States, accounting for roughly 10-12% of all deaths in the country. The United States now has a cumulative total of about 3 million survivors of stroke, and some of their stroke recovery efforts are better and more detailed than ours. The diet of stroke recovery period stroke patients after rescue treatment through the acute phase, the disease control often left some motor, sensory and language impairment, affecting the quality of life of patients. At this time, in addition to strengthening the functional exercise of the limbs, language training and psychological care, but also must pay attention to dietary conditioning to ensure that the patient’s diet is reasonable, proper nutrition, improve the level of human metabolism, enhance defense capabilities, and promote early recovery. 1, to eat less and more meals, eat easily digestible food. Due to physical dysfunction, patients still need more time to rest in bed, the relative reduction of activities, resulting in gastrointestinal peristalsis weakened, digestive juice secretion reduced, if a full meal will cause indigestion, loss of appetite. Therefore, we should take the method of eating less and more meals, do not eat too much at each meal, seven or eight minutes full can increase the number of meals per day, to 4-5 meals is appropriate. In the early stage of stroke recovery, semi-liquid food or soft rice should be the main food, such as sour milk, tofu brain, millet porridge, soft noodles, wontons, soft rice, buns, bread and so on. As the condition improves and the activity increases and the digestive function improves, the diet can be gradually increased, such as rice, noodles, and also add some coarse grains appropriately. 2, pay attention to the nutritional mix. The main causes of stroke are atherosclerosis and hypertension, which must be actively prevented and treated, and the diet should be low in fat and cholesterol to prevent the aggravation of vascular damage. Therefore, try to use vegetable oils such as soybean oil, sesame oil, canola oil, peanut oil, corn oil, etc. as cooking oil, however, vegetable oils should not be too much to avoid the formation of obesity. To eat more fresh vegetables and aquatic products, such as bok choy, radish, kelp, nori, etc., to supplement vitamins and ensure the intake of sufficient laxative food to prevent constipation from occurring. 3, to pay attention to dietary taboos. Limit the amount of salt to within 3g per day to prevent water sodium retention and reduce the burden on the heart. Stimulating foods such as onion, chili, coffee and greasy foods should be prohibited to prevent aggravating the gastrointestinal burden. Patients with hemiplegia should be assisted to eat, and attention should be paid to patients with crooked mouth and eyes to eat from the healthy side to avoid choking and coughing.