The lecturer, Professor Shi Hongfei, has been engaged in the research of medicinal diet nutrition after graduating from the university in 1982. He has systematically organized the related theoretical and scientific system of medicinal diet nutrition, has been engaged in the research of medicinal diet technology standards for more than 30 years, and summarized the cooking processing and application methods of medicinal diet.The main contents of the course are as follows: Under the guidance of Chinese medicine theory, raw materials of edible medicinal herbs and food are jointly processed into meals, cuisines with excellent color, fragrance, taste, appearance and effect. Actually, some traditional Chinese cuisines are medicinal diet. “Color, fragrance, taste, appearance” are important precondition of Medicinal Diet, “Effect” is the spirit of Medicinal Diet. Generally speaking, medicinal diet is delicious food！The key of cooking and processing is to use water as the heat transfer medium, such as stewing, simmering, braising and steaming; avoid frying. In terms of diet, porridge, soup, tea, and other easy-to-digest forms are the main forms; avoid cold, greasy, hard, etc. The typical medicinal diets are Braised Pork Ball with Fu Ling (Poria) Powder, Stewed Mandarin Fish with Xi Yang Shen (American Ginseng), Yu Zhu (radix polygonati officinalis) with Spinach in Sauce, Salt stewed velvet antler with shrimp, Boiled Dumplin with Ju Hong (Pummelo Peel), etc.