Intercostal neuralgia may be characterized by pressure pain in the intercostal space. Physical examination of patients with intercostal neuralgia reveals significant pressure pain in the paraspinal process and intercostal space of the thoracic spine; typical patients with radicular intercostal neuralgia have a positive flexion test; the distribution area of the affected nerve often shows neurological impairment such as sensory hypersensitivity or hypoesthesia. Dietary therapy for patients with intercostal pain: saffron mixed with lettuce: 10 grams of saffron, 250 grams of lettuce, 150 grams of kelp, 250 grams of chicken, and the right amount of seasoning. Wash the saffron, put it in a bowl, add 50 ml of water and boil it for use. Peel the lettuce, cut fine shreds and squeeze out the water. Wash the seaweed and steam it in boiling water and cut into fine shreds. Wash and cook the chicken and cut into fine shreds. Shred ginger and green onion. Put the lettuce, shredded chicken, shredded kelp, saffron in the same basin with ginger, onion, salt, vinegar, soy sauce, sugar, sesame oil, mix well and that’s it. 1 dose daily for patients with intercostal neuralgia. It can benefit the five viscera and pass through the meridians. Tian Dan Buddha’s hand stewed cuttlefish: 10 grams each of Tian Qi, Dan Shen and Buddha’s hand, 400 grams of fresh cuttlefish, and the right amount of seasoning. Select and purify all the medicines, dry Radix Panax notoginseng and make fine powder. Rinse and slice Salvia miltiorrhiza and Radix et Rhizoma Polygonati. Wash the cuttlefish, remove the black membrane of cuttlefish and cut into pieces. Cut the ginger and onion into pieces. Put cuttlefish, Buddha’s hand, Salvia miltiorrhiza and Panax ginseng into a stewing pot, add wine, ginger, onion and salt, inject water and stew on the fire to cook. It can nourish Yin, replenish blood, and relieve pain. Angelica and Buddha’s hand stewed eel: 10 grams each of angelica and Buddha’s hand, 300 grams of eel, 15 grams of Shaojiang wine, and the right amount of seasoning. Wash and slice angelica and Buddha’s hand. Remove the bones and internal organs of the eel and slice. Slice the ginger and cut the green onion into pieces. Add salt and wine to the eel and marinate for a few minutes until ready to use. Put the eel in a stew pot, add angelica, Buddha’s hand, ginger, green onion, salt, put the right amount of water, put on the fire boil, turn the fire stew is ready, intercostal neuralgia patients daily 1 dose. It can invigorate the blood to dispel blood stasis and relieve pain. Danshen and safflower roasted tofu: 10 grams each of danshen and safflower, 500 grams of tofu, and the right amount of seasoning. Wash the salvia and safflower, boil the tofu in water, drain the water and cut into small pieces. Slice the ginger and cut the green onion. Put the oil in a frying pan, heat to 60% heat, add the ginger and green onion, then add the tofu, salvia, safflower, add a little water, cook for 5 minutes, and thicken with wet starch. It can invigorate blood circulation, benefit qi and harmonize the middle.