Health food is a product of the modern development of TCM food therapy. The history of TCM food therapy is more than 3,000 years old, and the written records of the origin of food therapy can be traced back to 700 B.C. in “The Rites of Zhou and Tian Guan”. In modern times, due to social stability, economic prosperity, and the popularization of dietary science, food therapy has developed comprehensively and emerged from traditional food therapy to become a new discipline guided by Chinese medical theory, inherited traditional food therapy experience, combined with Western medicine, nutrition and other disciplines, and using Chinese culinary mastery as the production method. There are two types of medicinal food: tonic and therapeutic. Medicinal food is a special food that combines Chinese herbs and food, and is processed by cooking and conditioning. The purpose of consuming medicinal food is to take the nature of Chinese medicine, with the taste of food, the combination of medicine and food, to achieve health care and health treatment and fitness, according to the functional classification of medicinal food, can be divided into nourishing health care and treatment of disease medicinal food. Nourishing health food: mainly for healthy people and weak people to eat, has a strong anti-aging, life, intelligence, enhance the immunity of the body, beauty and other effects, long-term consumption can benefit the body, can be divided into anti-aging and longevity, kidney, brain, beauty, beauty, spleen, appetite and spleen, nourish the heart and tranquilize the mind and other meals. Catering companies operating in the supply of medicinal food, it is advisable to use a reasonable combination of the diet, medicinal properties and no special smell of medicinal food, should not use the diet with the wrong combination, the medicinal properties of harsh, cold and hot medicinal food. It is advisable to increase the seasonal nourishing meals according to the climate and regional food customs. Treatment of diseases: This is for patients with certain diseases and symptoms for the treatment and auxiliary treatment and consumption of medicinal food. It can be divided into clearing heat and detoxifying, dispersing evil, relieving disease, dispelling phlegm and coughing, resolving dampness and strengthening the spleen, calming the liver and calming the wind, etc. According to the classification of diseases in Western medicine, it can be further divided into the auxiliary treatment of heart diseases, male diseases, kidney diseases, gastrointestinal diseases, respiratory diseases, diabetes, anti-cancer and other medicinal dishes. These diets are highly targeted, effective in treating diseases and delicious after cooking, especially suitable for long-term consumption by chronic patients. The principles of medicinal food is the culmination of Chinese food culture, and we can elaborate on medicinal food in this way: the material is the best, with the right, the knife is the key, the fire is the discipline, the tool is the beauty, the feast is the abundance, the taste is the essence, the party is strict, the effect is the fruit. Health food in the production of the following principles should be followed: 1, the formula is strict: the recipe for medicinal food in the traditional Chinese medical canon has many stereotyped formulas, in today’s, experts designed medicinal food formulas are taking into account the taste of medicinal food, the normalization, function, for the needs of personal health, mastering the combination of taboos and the number of uses. 2, processing and production of fine: the processing of medicinal food, from the selection of raw materials requires rigorous selection of materials, cooking medicinal food to pay attention to the function of different medicinal food, take different fire cooking. 3, taste and taste: the cooking of medicinal food, both emphasis on the taste of medicinal food, but also pay attention to the addition of seasonings and flavoring. 4, the finished product shape beautiful: medicine as a unique delicacy, in the production of molding shape at the same time to give people the feeling of beauty and cause the desire to eat. 5, health care function is effective: the purpose of eating medicinal food is a fruit, the second is to achieve health, healing, health care functions. Effective health care function is the biggest difference between medicinal food and ordinary food. Medicinal food in the cooking process is generally used in two ways, namely, medicine and food cooking together and medicine and food sub-cooked together. Medicine food cooking: that is, directly cook the Chinese medicine and food together after cutting and processing. For example, the preparation of medicinal food such as duck with cordyceps, fish rice with pine nuts, dog meat soup with panax pseudoginseng, diced meat with aloe vera, whole chicken with clams and mealybugs, dried gum and dragon, Zijingyuanzi, fish with longevity, pear jar with mother of pearl, etc. Medicine and food are divided and cooked together: that is, the food of traditional Chinese medicine is processed separately in different ways (the active ingredients of traditional Chinese medicine are extracted by decoction, percolation and distillation methods; the food is cut and processed as needed), and then combined together for cooking and production. For example, the production of medicinal dishes such as Dulcimer Cashew Flower, Dihuang Beef Meatball, Astragalus Sea Cucumber and American Ginseng Pigeon. The seasoning of health food can be summed up in eight words: harmonize all the flavors, nutrition and hygiene. The purpose of harmonizing all the flavors is to cook people’s sense of taste, including: ① chemical taste: sour, sweet, bitter, spicy, salty, fresh, fragrant, numb, light and compound taste type. ② physical taste: soft, hard, sticky, thick, lumpy, flaky, granular, powdery, watery, oily, fatty. From people’s perception of taste can be divided into the natural taste and artificial taste. The natural taste is like “the beauty of meat, the beauty of fish, the beauty of vegetables, the beauty of water, the beauty of fruit, the beauty of rice”, which is the natural taste. The artificial taste is the delicious and compound taste that appears after cooking. “To harmonize all the tastes, we should pay attention to the seasons, and follow the changes of the four seasons, from the perspective of the four seasons and five tastes must be combined with the five organs of the gas for the outline of harmony. The Tang dynasty Sun Simiao “prepare urgent thousand gold essential formula” proposed: “spring save acid increase sweet to nourish spleen qi, summer save bitter increase pungent to nourish lung qi, long summer to save sweet increase salty to nourish kidney qi, autumn save pungent increase acid to nourish liver qi, winter save salty increase bitter to nourish heart qi.” Our ancient sage Confucius in the Analects of Confucius put forward eight not to eat in the “from time to time not to eat”, Sun Simiao’s “health song” admonished us: “spring less acid should eat sweet, winter should be bitter not salty, summer to increase the bitter chat to reduce the bitter, autumn to reduce the acid, the winter of the big cold Gan slightly quit, natural five organs to protect peace, if you can all Reduced body health, taste can be adjusted to less disease entanglement.” The folk dietary proverb “eat radish in winter and eat ginger in summer, not to find a doctor’s prescription”, also reflects the appropriate time to eat food. The result of harmonizing all the flavors is palatable, “there is no fixed taste, the palatable is precious”, that is, through cooking to produce delicious food to make people accept, make people love to eat, the purpose is to maintain health and fitness, to meet people’s physiological needs.