When patients have a cold and cough, they should eat vegetables as light as possible, and they should eat recipes that are conducive to clearing heat and detoxifying, removing fire and reducing inflammation. When choosing vegetables, try to choose vegetables containing more leafy green, which contain more vitamins and trace elements. You can eat melon vegetables, such as cucumber, cucumber, bitter melon and winter melon are good choices. You should also eat vegetables with more leafy greens, such as lettuce, western lettuce, cabbage, spinach and so on, all of which are suitable for proper supplementation of vitamins and trace elements when you have a cold and cough. When you have a cold and cough, you can properly supplement protein, such as fish, shrimp, crab in the fine meat and soy products, can also play a role in supplementing the effect of protein, but at this time, avoid cooking can not do greasy, raw and cold, spicy food, otherwise it will aggravate the occurrence of cough.