Dihuang is a traditional Chinese medicine, the fresh young leaves of Dihuang can be eaten as a green vegetable, can be cold, can be fried, can be pancakes, and can be made into soup, and the root of Dihuang, after some processing, can be used to make soup or medicine. Dihuang, a perennial herb of the genus Dihuang of the family Xuanxian, according to its concoction can be divided into fresh Dihuang taste sweet and cold, dry Dihuang taste sweet and cold and cooked Dihuang taste sweet and slightly warm, their roles and methods of use are not the same. According to the Chinese Materia Medica, fresh Dihuang has the effect of clearing heat and cooling the blood (relieving blood heat by clearing heat), while cooked Dihuang has the effect of tonifying the body. Raw Dihuang is used more often for soups, such as Raw Dihuang Old Duck Soup, Raw Dihuang Black Bean Pork Rib Soup, Raw Dihuang Stewed Pig’s Feet and so on. Cooked Dihuang can be used to take after decoction, or use cooked Dihuang to make wine, which has the effect of tonifying blood and benefiting qi. Attention to the ground vegetables as food when it is difficult to achieve the effect of treatment of disease, if there is physical discomfort, it is recommended that the hospital consultation, standardized treatment under the guidance of a physician, do not take medication without authorization, and do not blindly dietary therapy or listen to the prescription, so as to avoid misunderstanding the condition.