In my clinical work, the author always has patients asking, “Doctor, what can I eat and what can’t I eat?” The following are a few tips for your reference: avoid fried and baked foods; do not eat moldy and spoiled foods; avoid spicy and stimulating, pickled foods. Eat more fresh vegetables and fruits and choose more coarse grains. Once the digestive function has recovered, you can eat duck meat, sea fish, eels, etc. in small amounts, but still steaming, etc. is appropriate, with less oil. Those who appear to have decreased white blood cells and platelets can eat small amounts of foods that help to raise white blood cells, such as eels, loach, black fish, lean meat, dates, walnuts and peanuts. In case of anemia, dietary supplementation is important, with easy to digest and absorb food as the mainstay, avoiding too fatty. Peanuts, pig liver, red beans, fish, lean meat, cooked earth, red dates, quail eggs, red date soup with fungus, etc. can be consumed in moderation. Ginseng, astragalus and other beneficial herbs also have a certain function of protecting bone marrow and raising blood cells. Any food should not be overdone, to moderate dietary supplements is appropriate.