The medicine is derived from our traditional diet and from the culture of therapeutic chinese medicine, which is guided by the theory of chinese medicine, cooking and nutrition, and which is strictly based on the mastery of chinese food, matching chinese medicine with certain foods and producing delicious foods of a certain colour, aroma, taste and shape, using our unique dietary cooking techniques and modern scientific methods. It is a product of traditional chinese medical knowledge and cooking experience. It "feeds for food" and gives food both as food and medicine, with its strength and with the help of medicine, which are mutually reinforcing and mutually reinforcing; they are of high nutritional value, and they prevent, treat, provide health care, and prolong. The medicine is an important component of chinese medicine, a distinctive clinical and practical discipline that has evolved over thousands of years of exploration and accumulation, and a valuable legacy of the heritage of the chinese nation's ancestors. The development of the pharmacological tablet has been further refined on the basis of the experience of the ancient people, and its application has been made more compatible with the development of chinese medicine theory, and attention has been paid to the study and application of modern scientific theory and its theoretical and scientific direction. Its development characteristics are more diverse. First, a more systematic system of theory has long been developed, guided by the chinese medicine theory, and guided by the chinese medicine's theories of yin, tampon, chinese medicine and old age. If the theory of chinese medicine is followed, emphasis is placed on "the acid to the liver, to the heart, to the spleen, to the lungs and to the kidneys" and on the identification of the drug, which is to be given to the person for the meal and to the person for the meal. Second, the emphasis on chinese medicine combined with diet, which, in addition to its distinct chinese medical characteristics, also has general characteristics of food, with emphasis on colour, perfume, taste and shape, and on nutritional values, should be a good diet that is both positive for the health care of the human body and good for its nutritional function, while stimulating the appetite of the human person and giving him an inexhaustible obscurity。