Zhang Zhongjing in the “Golden Chamber Essentials” emphasized that “the taste of food, there are appropriate with the disease, there are harmful to the body, if appropriate to the appropriate body, harmful to the disease, thus causing danger”. Spiritual Pivot・Nine Needle Theory: “Sickness in the tendons, no food acid; sick in the gas, no food Xin; sick in the bone, no food salty; sick in the blood, no food bitter; sick in the flesh, no food sweet.” The Spiritual Pivot・Five Flavors says: “Liver disease forbids pungent, heart disease forbids salty, spleen disease forbids sour, kidney disease forbids sweet, and lung disease forbids bitter.” Generally speaking, when taking traditional Chinese medicine, one should abstain from stimulating foods such as raw and cold, greasy, spicy, and seafood. Different diseases have different dietary taboos: heat disease avoid eating spicy, greasy, fried food; cold disease avoid eating cold food; spleen and stomach weakness should avoid eating fried, sticky, cold, solid hard food; chest paralysis patients avoid eating fat, tobacco and alcohol; liver Yang on hyperactivity, dizziness, irritability should be avoided eating pepper, chili, onion, garlic, tobacco and alcohol; sores and skin disease patients should avoid eating fish, shrimp, crab and other fishy food and spicy products. Service ginseng or other tonic medicine avoid strong tea, so as not to reduce or eliminate the tonic effect; service detoxification medicine avoid cold, greasy, acidic food; service heat-cooling medicine and nourishing Yin medicine avoid spicy, warm and dry products.