Proper dietary regimen can help patients with cirrhosis to improve liver function, slow down the progression of the disease and avoid inducing complications. Specific principles of nutritional therapy are as follows: i. Ensure sufficient caloric energy: Ensure sufficient energy through various means. A high-protein diet is generally used, especially for those with low plasma protein levels, accompanied by swelling and ascites. High-protein diet can correct hypoproteinemia, facilitate the abdominal fluid and edema receding, and promote damaged liver cells repair and regeneration. It can supply 70-100 grams of edible high-quality protein (fish, chicken, milk, etc.) per day according to body weight. However, it is not just to emphasize high protein, but to not increase the metabolic burden of the patient, otherwise exceeding the tolerance limit has the potential risk of inducing hepatic encephalopathy. Adequate carbohydrates: When liver glycogen stores are adequate, it can prevent damage to liver cells from toxins. A daily supply of 300 to 450 grams of carbohydrates is appropriate. Second, supplement dietary fiber: dietary fiber can reduce the role of ammonia production in the intestine, but also can benefit the bile and laxative. But for those with esophageal varices, the intake of coarse fiber food (such as celery, leek, soybean sprouts, etc.) should be avoided to prevent bleeding from venous rupture. Vegetables are mainly leafy, melon, eggplant and fruit, which should be chopped and boiled when consumed; fruits should be made into puree and juice. Third, increase vitamins and minerals: as mentioned above, cirrhosis is often due to a variety of trace elements and vitamin deficiencies, and these substances are often involved in the repair function of liver cells, usually need to pay attention to the intake of zinc-rich foods such as lean pork, beef, eggs, fish and magnesium-rich foods such as green leafy vegetables, dairy products and cereals. Low-salt diet: Patients with cirrhosis should usually adopt a low-salt diet, with a daily salt dosage of no more than 6 grams; if edema and mild ascites occur, the salt dosage should not exceed 2 grams; for severe edema, a salt-free diet is appropriate. V. Scientific cooking: take small amount and multiple meals as the principle. Adopt diversified cooking methods (boiling, blanching, boiling, braising, stewing, steaming), avoid spicy and stimulating food, soft and semi-liquid food that is easy to digest and produces less gas, avoid all raw, hard, brittle and rough food, and abstain from food if there is upper gastrointestinal bleeding.