As a nephrologist who has been engaged in the treatment of chronic kidney disease for many years, I am often asked by kidney patients what is the best way to eat for the kidneys on a daily basis. Generally speaking, low salt and low fat are recommended. ”Low salt” (not no salt!) The total intake of all salt in food needs to be strictly controlled, with total sodium intake below 5 grams for the general population and below 3 grams for patients with strict salt restriction. In addition to the salt added to food, the salt calculation also includes salt in condiments (soy sauce, soy sauce) and preserved products, while “low-fat” includes large oils seen by the naked eye, vegetarian oils and cholesterol invisible to the eye (rich in egg yolk, animal offal and some seafood). Protein intake requirements are more complicated and usually have to be adjusted according to different kidney function status and clinical manifestations of kidney disease. For patients with normal renal filtration function and no hyperuricemia, an ordinary simple diet without excessive protein intake of large fish and meat is sufficient. For patients with significantly impaired kidney function, a low protein diet is helpful to reduce the burden on the kidneys.