Liver is wood, spleen is earth, earth and wood are mutually exclusive. A strong liver in spring will hurt the spleen and stomach and affect their digestive functions. The way to solve this is to eat more sweet diets to replenish one’s spleen and stomach qi. According to Chinese medicine, the spleen and stomach are the source of energy and blood, and only when the spleen and stomach are strong can one prolong one’s life. Therefore, eat more sweet foods, such as jujube, yam, cinnamon, groundnut, pumpkin, persimmon cake and strawberry. Yang refers to the body’s Yang Qi, which is considered by Chinese medicine to play a defensive role in the human body and can protect the body from external aggressions. In spring, we should follow the principle of “nourishing Yang in spring and summer” as suggested in the Emperor’s Classic of Internal Medicine, and we should eat more foods that warm and nourish Yang energy, so that the body’s Yang energy can be enriched and its ability to resist diseases can be enhanced. Most of the foods that nourish Yang are warm in nature, such as beef, mutton, ginger, onion, potatoes, leek, black tea, etc. These foods do not need to eat a lot at once, but can be eaten with some every day. Light taste can nourish Yin Winter people are accustomed to tonic, paste and thick taste to eat more. In spring, this habit should be changed to the direction of light, eat more vegetables is the key to spring health. After the winter, many people will have vitamins, inorganic salts or trace elements intake deficiencies, such as frequent stomatitis, stomatitis, etc., eating more vegetables can supplement the nutrient deficiencies. Spring leeks are the most fresh and tender, spinach can nourish blood and nourish Yin is also very popular. The wild game to clear heat and detoxification Every March and April, is the season of wild vegetables in abundance, in the spring wild vegetables season in season to eat a little more, can play a very good health effect. Capsicum is one of the most common wild vegetables. Its vitamin C content is more than 2.5 times higher than that of cabbage, and its vitamin B2 content is higher than that of snowy red, ranking first among vegetables, which can be used for stuffing, blanching and then mixing cold, spreading eggs, making soup and cooking porridge. Amaranthus contains riboflavin, ascorbic acid and other nutrients. It also clears heat and detoxifies, cools the blood and stops bleeding, which is useful for preventing diabetes. Amaranth can be stir-fried, served cold or stuffed, such as garlic with amaranth, scrambled eggs with amaranth, stuffed buns with amaranth and congee with amaranth.