What do patients with hepatitis cirrhosis need to pay attention to in terms of diet? We all know that the most common types of cirrhosis in our country are hepatitis cirrhosis, alcoholic cirrhosis, schistosomiasis cirrhosis, drug-related cirrhosis and so on. Once a patient has cirrhosis, the intrahepatic bile ducts and blood vessels are often compressed, resulting in poor bile excretion and obstruction of portal blood flow. Continued elevation of portal vein pressure may induce varices in the lower esophagogastric segment and congestion and enlargement of the spleen. At the same time, the patient’s liver function becomes more impaired, resulting in a decrease in the liver’s ability to combine albumin and hypoproteinemia, and a series of other pathophysiological changes. Combined with the above pathophysiological changes in patients with cirrhosis, firstly, patients are advised to eat soft, easily digestible food as much as possible to avoid acute upper gastrointestinal hemorrhage induced by esophageal cuts caused by eating hard food. Secondly, patients are advised to enhance nutrition, supplement with appropriate amount of albumin, high vitamin and high fiber diet to avoid the occurrence of large amount of peritoneal fluid. Again, once the patient has an abdominal fluid accumulation, he needs to supplement albumin as soon as possible, diuretic, and limit the amount of rehydration to avoid large amount of ascites causing intestinal peristalsis. Finally, patients with advanced cirrhosis combined with large amounts of ascites should have a low-protein diet, limiting sodium and water intake. In order to avoid the intake of large amounts of protein to produce excessive ammonia, inducing the occurrence of hepatic encephalopathy in patients.