The concept of homogeneity of medicine and food, or homogeneity of medicine and food, has long been established in the Chinese culture. Returning to nature, medicine and food as a concept of health care, starting from eating and drinking, discussing disease prevention and treatment, health care and life increase, is a hot and focal issue that everyone is eager for today. In this issue, experts are invited to tell readers about the food therapy recipes of medicine and food, so that we can eat for health, longevity, culture and beauty. Food supplements are better than medicine. For different physiques, eating different foods in different seasons can play a role in preventing and even eliminating diseases. The “Compendium of Materia Medica” by Li Shizhen, the sage of medicine in the Ming Dynasty, is a classic work of Chinese medicine research, which recorded 1,892 kinds of drugs, and food accounts for more than 500 kinds; various comprehensive works in successive generations also have records of medicine and food in the same source, and many of the drugs introduced in the Materia Medica are natural foods that can be found everywhere in people’s daily life. Food and medicine belong to the same natural product, with the same properties, such as shape, color, taste and quality. Therefore, it is extremely common for TCM practitioners to use food or medicine alone, or to combine food and medicine for health and wellness. The use of food and medicine together is not only based on the reason that they are of the same origin, but also based on the fact that the application of food and medicine are guided by the same theory, that is, medicine and food are the same. For thousands of years, medicine and food are the same, medicine and food are the same source, medicine and food are the same reason, medicine and food are the same use has become a major feature of Chinese medicine dietetics. In many herbs, prescriptions in the canonical books is not difficult to find examples of the use of medicine and food together, such as chicken, lamb, donkey skin, pig skin, bird eggs, onions, ginger, dates, etc. for the benefit of yin and yang qi and blood, or to regulate the use of stomach gas, in order to receive the effectiveness of disease prevention. And a large number of ancient recipes, recipes, tea recipes are not difficult to find a number of drugs, such as Chinese wolfberry, Chinese yam, astragalus, cloves, cardamom, cinnamon and so on, thus improving the effectiveness of food health and disease prevention. Liu Chenggan, Qing Dynasty, “Jia Ye Tang series of books” said: “The way to maintain health, more than in food.” Many of the dietary habits that have been handed down from generation to generation are in line with the principles of traditional food therapy and health care, such as the traditional Chinese diet based on the principles of “harmony of the five tastes”, “eating at the right time” and “food and treatment at the same time”. For example, traditional Chinese diets are based on the principles of “harmonizing the five tastes”, “eating at the right time” and “food for health”. The traditional diet structure is based on plant foods and animal foods as a supplement, which should be implemented in every meal to achieve a balanced diet; moreover, it emphasizes the combination of food and medicine and the importance of supplementation and treatment, so that diet can really become the basis of health care. Food regulates the evil to stabilize the five organs In China’s medical books of the past generations, drugs and food are inextricably linked. The Yellow Emperor’s Classic of Internal Medicine proposed: “poison to attack evil, five grains for nourishment, five fruits for help, five animals for benefit, five dishes for full” principle of treatment and food, and discussed the complementary relationship between drugs and food to the human body, complementary to each other. China’s earliest pharmacological monograph “Shen Nong Ben Cao Jing” is listed as the top most of the daily food, there is no obvious boundary between food and medicine, but generally known as the taste of food is on the calm side, such as rice, wheat, red dates, yams, dry ginger, fennel, pepper, pepper, yellow flowers, fungus, walnuts, almonds, lilies, lotus seeds, honey, sesame oil, watermelon, garlic, etc., many of these foods can completely play The role of Chinese medicine. For example, brown sugar and ginger tea can dispel the cold and cure the beginning of wind-cold; watermelon can quench summer heat and thirst, known as natural white tiger soup; barley porridge can clear heat and strengthen the spleen, get rid of facial chloasma; fungus can clear heat and detoxify the body, cleanse the body of dust waste; lily can moisten the lungs and stop cough, etc. Sun Simiao’s “Thousand Gold Formula? The earliest monograph on food therapy is “Food Therapy”, which gives an insightful discussion on the role of food therapy, pointing out that “food can drain the evil and calm the internal organs, pleasing the mind and refreshing the spirit to fund the blood”. Food therapy concept of health, food entrance is equal to drug treatment, the same reason, food as medicine, there are drugs and food, food and medicine with the same source, the meal and medicine with the work of the said. Therefore, the principle of food therapy is also to use the performance of food to adjust the balance of the body’s yin and yang, it emphasizes “acid into the liver, bitter into the heart, sweet into the spleen, pungent into the lungs, salty into the kidneys”, advocating the use of evidence-based medicine, according to the person to give meals, according to the time to give meals. Nowadays, human food culture is in the transition period towards healthy diet, and the scientific and civilized, healthy and long-life diet concept is increasingly accepted by people.