Esophageal cancer is a common type of digestive tract tumor, and about 300,000 people die of esophageal cancer every year in the world. China is one of the regions with high incidence of esophageal cancer in the world, with an average of about 150,000 deaths per year. There are more men than women, and the incidence age is more than 40 years old. It is more frequent in the north than in the south of China, and the highest incidence rate is in Henan Province. Xiangyang City is located in the northwestern part of Hubei Province, neighboring Henan Province, which is one of the high incidence areas. The distribution of esophageal cancer is related to age, gender, occupation, race, geography, living environment, dietary habits and genetic susceptibility. The etiology of esophageal cancer is still unclear and may be caused by many factors. The factors that have been proposed are: 1. Chemical etiology; nitrosamines. In the meals, drinking water, sauerkraut, and even patient’s saliva in the high incidence area, the measured nitrite content is much higher than that in the low incidence area. 2. Biological etiology; fungi. A variety of fungi, some of which are carcinogenic, can be isolated from grains in high incidence areas, upper gastrointestinal tracts of patients with esophageal cancer or resected specimens of esophageal cancer. 3.Deficiency of certain trace elements. Molybdenum, iron, zinc, fluorine, selenium and so on are low in food, vegetables and drinking water. 4, Vitamin deficiency; lack of vitamin A, B2, C and insufficient intake of animal proteins, fresh vegetables and fruits is a common feature in areas with high incidence of esophageal cancer. 5.Tobacco, alcohol, hot food and drink, unclean mouth and other factors. Long-term drinking of strong alcohol, smoking, too hard and too hot food, eating too fast, unclean mouth, etc. may be related to the occurrence of esophageal cancer. 6. Genetic susceptibility factors of esophageal cancer. The incidence rate of family history of esophageal cancer is significantly higher. Early symptoms of esophageal cancer are often not obvious, but when swallowing hard and coarse food, there may be different degrees of discomfort, including choking sensation of swallowing food, burning, pins and needles or pulling and rubbing pain behind the sternum. The passage of food is slow, and there is a sensation of stagnation or foreign body sensation. The stagnation is often relieved by swallowing water. Symptoms are mild to severe and progress slowly. Typical symptoms in the middle and late stages are progressive dysphagia, with difficulty in swallowing dry food, then semi-liquid, and finally water and saliva. If you have the above symptoms, you should go to the hospital for esophagoscopy and other related examinations in time, so as to achieve early diagnosis and early treatment. Early diagnosis and early treatment of esophageal cancer are of great significance to the treatment effect. Surgery is the first choice of esophageal cancer treatment. After surgery, radiotherapy and chemotherapy are supplemented. If surgery is not possible due to physical condition or illness, radiotherapy and chemotherapy will be used. The prevention of esophageal cancer mainly focuses on the cause of the disease. Firstly, we should change the dietary habits, do not eat too hot or too fast, do not drink strong alcohol, prohibit smoking and keep oral hygiene. Secondly, we should eat more fruits and fresh vegetables, less or no moldy food, less or no drowned food. Thirdly, those with family history should have regular census. Fourthly, we should vigorously carry out cancer prevention publicity and education and popularize cancer prevention knowledge. Actively treat esophagitis, esophageal polyps and other esophageal diseases.