"25, 4 plus fresh" means that the staple food in the diet has both grains and thickness; The taste of dishes in non-staple food should be suitable for cooking taste; The diet used should be combined with the climatic characteristics of the four seasons, and the dietary raw materials should be fresh.

The staple food in spring is mainly sweet wheat, which is processed into various pasta with some rice porridge; Non-staple food is mainly sweetened products, such as onions, parsley, leeks, carrots, peanuts, Chinese cabbage, chicken, pork and so on.

In summer, Zhang Zhongjing advocates that the staple food is sweet and cold millet, which is eaten with it, and some mung beans are often added to porridge; Non-staple food is mainly sweet and sour products; Such as various blue vegetables, tomatoes, wax gourd, loofah, etc., as well as eggs, duck meat, beef and so on.

In autumn, Zhang Zhongjing asked for dessert for both staple food and non-staple food; The staple food is mainly miscellaneous grains such as rice and glutinous rice, with some pasta and sweet potatoes. And some sesame seeds and walnuts are often put in porridge; In addition to all kinds of vegetables, non-staple foods should also eat more fruits, while meat products should use some pork, rabbit meat, river fish and so on.

Winter staple food is mainly sweet and delicious products, such as pasta made of corn and sorghum rice, with some rice flour, and some kidney beans and red beans are often put in porridge; Non-staple foods commonly use vegetables with the functions of nourishing yin or suppressing yang and regulating qi, such as Chinese cabbage, green radish, white radish, bean sprouts, fungus and so on. And meat mostly uses warm and yang-supporting products, such as mutton, dog meat, chicken and so on.