The culture of TCM food therapy is a valuable cultural heritage with a long history. Its origin, formation and development are closely related to the practical activities of human production, life, overcoming diseases and conquering nature. It can be said to be a product of the integration of the best of both cultures, food culture and medicine culture. From the primitive life of “eating hair and drinking blood” to the discovery of fire and the beginning of cooked food, from the era of gathering, fishing and hunting to the period of primitive communal clans when primitive agriculture and animal husbandry were developed, the ancestors constantly experienced the life of searching for food and fighting against diseases, wild animals and natural disasters. In such a life practice, people found that many daily food has some functions beyond the meaning of food. For example, the symptoms of some diseases can be relieved after eating certain foods, and some diseases can even cease to occur. People passed down such life practices from generation to generation, and the culture of medicine and food together gradually sprouted. In the Western Zhou Dynasty, a relatively complete medical system was established. According to the Rites of Zhou? According to the “Heavenly Officials”, there were “food doctors, disease doctors, ulcer doctors, veterinarians” and so on under the physicians at that time, “food doctors in the two, and the king’s six food, six drinks, six meals, six delicacies, a hundred sauces, eight treasures of the Qi.” The earliest foundation of food therapy was laid in the era of the Rites of Zhou. Through the Qin and Han dynasties, the Three Kingdoms, the two Jin dynasties and the North and South dynasties, the development was improved, and then in the Tang dynasty, a monograph appeared, forming a specialty, and in the Song, Yuan, Ming and Qing dynasties, it entered a period of comprehensive development. The Huangdi Neijing of the Warring States period laid the theoretical foundation for the development of food therapy culture, and after the creation, collection, collation and refinement of successive generations of medical practitioners, Sun Simiao, a famous medical practitioner of the Sui and Tang dynasties, combined his own experience on the basis of summing up the experience of his predecessors, and compiled the first food therapy monograph “Qianjin Essentials? After that, his disciple, Meng Monk, compiled the first monograph on food therapy, the “Food Therapy Materia Medica”. The “Food Therapy Materia Medica” was a great achievement of the previous diet therapy, and it established a relatively complete and systematic food therapy discipline. In the Yuan Dynasty, the royal diet doctor Kusihui comprehensively summarized the medicinal and dietary therapies before the Yuan Dynasty, synthesized the food contents of Mongolian, Chinese and ethnic minorities, and completed the first extant monograph on dietary health in Chinese history, namely, the “Drinking and Dinning About”. It is a milestone in the history of the development of Chinese food therapy and food culture, marking the maturity and high development of Chinese food therapy culture. With the gradual convergence of our science and technology culture with the international community, the pharmaceutical industry has been modernized. Western medicine was soon accepted by the general public for its precise diagnosis and fast curative effect. However, because Western medical equipment and Western drugs are expensive, coupled with the fact that Western drugs are mainly chemically synthesized products with high side effects, causing an increasing number of drug-derived diseases, even the United States is vigorously carrying out research on Chinese medicine featuring natural therapies. Therefore, the TCM food therapy culture guided by TCM theory is facing new challenges and opportunities, and the TCM-based dietary health products industry has great prospects for development. To develop Chinese hospital characteristics through food therapy, Chinese hospitals must first adhere to the characteristics of Chinese medicine, and Chinese food therapy is an important part of the treasure house of traditional medicine in China, and its advantages and characteristics should not be ignored. Fuzhou City Hospital of Traditional Chinese Medicine has made remarkable achievements in inheriting and promoting the diet culture of Chinese medicine. The hospital combined with the construction of specialized diseases, the formulation of Chinese medicine food therapy meal spectrum, to guide the clinical evidence of meal administration. For example, various diabetic meals, osteoporosis soup, yu zhu pork and lung soup, etc.; the production of staple food meals, such as diabetic steamed buns, gastritis steamed buns, lingzhi noodles, etc., as an adjunct to the treatment of disease, and as the subject of research above the prefectural and departmental level, the clinical efficacy has been confirmed. Also closely combined with clinical development of medicinal food cream, such as autumn pear cream, tranquilizer cream, health cream, laxative cream, etc., widely used in clinical practice, and achieved significant results. From the perspective of preventive health care, the hospital prepares fresh herbal drinks according to the characteristics of different seasons, such as fresh fishy grass drink, yu zhu papaya drink, wolfberry gorgonzola drink, etc.; as well as homemade medicinal wine such as yellow essence wolfberry wine, lingzhi wine, etc., which are popularized and used among community residents to prevent diseases and strengthen the body. The hospital integrates TCM food therapy culture into the local folk culture of Fuzhou. For example, during the “Wengjiu Festival”, a traditional folk festival unique to Fuzhou, families make sweet porridge with glutinous rice, brown sugar, peanuts, red dates, water chestnuts, sesame seeds and cinnamon, which is called “Wengjiu Congee” to honor parents. According to the characteristics of the elderly, the hospital makes traditional Chinese medicine health care congee to send health and love to the elderly. The hospital also integrates Chinese medical food therapy culture into traditional festivals, such as preparing Duanwu Ankang tea for the Dragon Boat Festival to avoid the discomfort caused by eating zongzi; launching the Mid-Autumn Clear Heat and Food Dissipation Drink for the Mid-Autumn Festival to prevent stomach heat and indigestion caused by over-eating moon cakes; and launching a series of health care meals for the Spring Festival, such as stomach and spark reduction tea, hot pot seasoning, live shrimp and seafood ingredients, green plant marinade packages, etc., so that people can have a healthy year. The masses received the inculcation of Chinese medicine culture in the aroma of sweet and happy, and also indirectly established the brand effect of Chinese medicine. Under the situation of new medical reform, Chinese medicine hospitals should inherit and promote the culture of Chinese medicine food therapy, give full play to the advantages of Chinese medicine characteristics, and turn this advantage into real productivity, into the ability to truly serve the masses.