1.Prevention of esophageal cancer. Pay attention to not eating moldy food, less pickles, more fresh vegetables and fruits, pay attention to supplementing trace elements (such as molybdenum, iron, zinc, fluorine, selenium) and vitamin A, B2, C and animal protein. Change the bad eating habits, such as long-term drinking of strong alcohol, addiction to smoking, food too hard, too hot, eating too fast, pay attention to keep the mouth clean and treat dental caries. For those who have reflux esophagitis and moderate or severe atypical hyperplasia of esophageal epithelial cells, they should be treated timely and reviewed regularly. 2.How to allocate preoperative diet for esophageal cancer patients? Patients with esophageal cancer cannot eat normally due to swallowing difficulties, and the amount of nutrition cannot meet the needs of the patients, so they mostly suffer from substantial weight loss and even severe malnutrition. Therefore, in order to improve the immunity of the body and prolong the life span, diet and nutrition are very important. Therefore, we should try to eat more diet that can enter the esophagus, such as semi-fluid diet and full-fluid diet, pay attention to the quality of semi-fluid diet and full-fluid diet, don’t restrict the calorie, do nutritious, fine and soft meals, easy to digest and absorb, if necessary, do homogenized diet, elemental diet and mixed milk and other diets. The homogenized diet is a normal human diet de-spined and de-boned, stirred into a paste with a high-speed tissue masher, containing nutrients similar to normal diet, but crushed outside the body, extremely easy to digest and absorb, which can avoid long-term single diet and prevent constipation. The caloric and nutritional requirements of the homogenized meal can be formulated according to the condition and personal dietary habits of the individual, including rice, congee, noodles, steamed buns, eggs, fish, shrimp, chicken, lean meat, pork liver, cabbage, carrot, rape, white radish, winter melon, potato, and appropriate amount of milk, soy milk, tofu, dried beans and other foods. The method of preparation is also very simple, for example, chicken, lean meat, fish, shrimp, vegetables, etc., must first be washed and cleaned, boneless, peeled, de-spined, cut into small pieces cooked or fried, steamed buns to remove the skin, eggs cooked and shelled into pieces, all the food needed for each meal mixed, add the appropriate amount of water together with pounding and stirring, until all stirred into a grain-free paste and then add salt 1-2 grams / meal can be. Or stir-fried vegetables mixed with broken buns together, and then pounded with a tissue masher, then oral or tube feeding, to encourage more food. At present, there are prepared elements of diet for sale in the market, including Risu, Nengye, Bepri, etc., which can also be considered. 3.Post-operative dietary principles of esophageal cancer: (1) Fluid diet stage: 7-10 days after surgery. During this period, the patient has basically passed the hand injury period and the gastrointestinal function starts to recover gradually, which is manifested as having appetite and anal discharge (commonly known as fart). A small amount of plain water (3-5 tablespoons) can be given at first, gradually increasing to 30-50 ml. If there is no obvious discomfort, rice soup, egg soup, fresh milk, fish soup and various types of poultry simmered soup can be given, 100-200 ml each time, 5-7 times a day. (2) Semi-liquid diet phase: Starting from the second week after surgery. During this period, the various drains left in the patient after surgery have been removed, and the intravenous fluid infusion has been gradually stopped. Except for some elderly or super-elderly patients who cannot get out of bed, most of them can walk and move around, and the amount of food gradually increases. However, during this period, only small meals can be eaten, mainly easy-to-digest non-slag food (such as thin rice, noodles, egg custard, tofu, etc.), especially some patients with large preoperative food intake should not eat a lot to avoid causing gastrointestinal complications or anastomotic fistula. (3) Normal diet phase: This phase usually starts from the fourth week after surgery. By this time, most patients have been discharged from the hospital. Since the esophageal cancer surgery consumes a lot and the patient’s nutritional intake is mostly inadequate due to the lack of appetite, it is necessary to expand the diet as much as possible at this time. Protein-rich foods, such as lean meat, eggs, beans, milk and various essential amino acids should be consumed. Postoperative esophageal cancer patients have difficulty in eating due to poor appetite, so they should eat more lipids and sweets that can be easily digested and absorbed, such as honey, cane sugar, vegetable oil and cream, etc. Foods rich in vitamin A, C, E, K, folic acid, such as fresh vegetables, fruits, animal liver, etc., and foods rich in trace elements, such as shiitake mushroom, kelp, nori, egg yolk, pumpkin, cabbage, animal liver and kidney, ginseng, wolfberry, yam, reishi, etc., which contain minerals such as selenium and molybdenum with anti-cancer effects. These are all good choices. (4) After esophageal cancer surgery, some patients will experience various discomforts in chest and stomach, such as panic and chest tightness, so they should not eat too much each time, and it is advisable to have small amount and many meals. Since patients are prone to reflux symptoms after anastomosis, it is better to move a little after eating and rest in bed after 30 minutes so that the food in the stomach can be emptied as much as possible to reduce reflux.