It is advisable to eat more foods that nourish the liver and spleen in spring. Cereals are the first choice for warm and sweet foods, such as glutinous rice, black rice, sorghum, oats and millet. Fruits and vegetables, such as kidney beans, pumpkins, lentils, red dates, walnuts and chestnuts; Carnivorous fish, such as beef, pork belly, crucian carp, flower carp, perch, grass carp, eel, etc. Eat more foods that warm and tonify the yang in early spring, such as leek, garlic, onion, konjac, kohlrabi, mustard, coriander, ginger and onion. This vegetable is warm and pungent, which can not only dispel cold, but also sterilize. Eat more foods that can clear away heat and nourish the liver in late spring, such as buckwheat, shepherd's purse, spinach, celery, chrysanthemum seedlings, lettuce, eggplant, cucumber, mushrooms and so on. As for fresh fruit, although it has the effect of clearing away heat, promoting fluid production and quenching thirst, it is mostly sour and should not be eaten in spring. If you need to relieve internal heat, you should eat sweet and cool bananas, pears, sugar cane or dried persimmons. Eat seafood carefully in spring. Because spring is the off-season of seafood production, most of the things people buy from the market are frozen and stored for a long time, which is easy to rot and deteriorate. Seafood will produce harmful substances after deterioration, and these substances can not completely destroy their toxicity by heating and boiling.