This book is written in four seasons, namely, spring, summer, autumn and winter, on the basis of introducing the function of food on human viscera and the relationship between the four seasons, focusing on the corresponding relationship between human viscera and the seasons, the dietary principles in each season, the ingredients, tastes, functions and indications of the foods commonly eaten in the season, and finally introducing the health care recipes in different seasons according to rice, noodles, vegetables and medicinal diets.