Chronic renal insufficiency patients’ eating problem is a worldwide problem, the difficulty is that these patients are not allowed to eat food with high protein content due to the decreased detoxification function of kidneys, which greatly restricts the selection of food for chronic kidney disease, especially renal insufficiency patients. Secondly, because the protein intake is limited, it also greatly limits the intake of rice and pasta, thus causing many chronic kidney disease patients to eat not enough food, often hungry phenomenon. In the long run, many patients with chronic kidney disease gradually lose weight in the course of treatment, and accordingly suffer from malnutrition and comorbidities such as decreased resistance. At present, the dietary requirements for patients with renal insufficiency still recommend starchy food as the main food. The so-called starchy food is the product of protein extraction from plants (wheat flour, potato flour), which not only has a very poor taste, but also is difficult to be made into molded food. As a staple food, it is difficult to be accepted by the majority of patients with chronic kidney disease for a long time. Food is the most important thing, especially in our country, people have been using plant food (rice and wheat) as staple food. According to statistics, the protein content of rice is generally 7.4%, with 7.4g of protein in 100g, while the protein content of ordinary noodles is generally 9-12%, with 9-12g of protein in 100g. The current internationally recognized protein intake for patients with mild to moderate renal insufficiency is 0.4 to 0.6 g/kg body weight. It is projected that a 70 kilograms of mild to moderate renal insufficiency patient can only eat about 40 grams of protein a day, in this case, in addition to supplementing a small amount of animal protein rich in essential amino acids, he can only eat about 200 grams of rice or pasta every day, such a dietary structure, the vast majority of renal insufficiency patients are difficult to fill up their stomachs. Solving the problem of “having enough food” and “eating well” for patients with kidney disease is not only a technical problem, but also a social problem. Fortunately, the current low-protein rice plant varieties of breeding and screening and large-scale industrial planting have been solved, and will soon enter the market. And the high-quality de-proteinized rice, low-protein noodles and low-protein river noodles (rice noodles) and other production processes, technology has now been a major breakthrough and entered the commercialization process. I have seen a low-protein noodle in the national conference of kidney disease, their protein content is only 12-25% of the ordinary noodles, and the production process is excellent, viscosity, toughness, texture and so on are not different from the ordinary noodles. It is believed that this kind of food will help many patients with renal insufficiency who love pasta to get rid of their hunger pains.