The technique of using foods to prevent and treat illness is known as dietotherapy and has been an important aspect of traditional Chinese medicine throughout the centuries.

Dietotherapy grew out of people's everyday experiences with common foods and has undergone constant refinement by generations of physicians. Requiring the use of commonly available materials, it is simple, easy to apply, and effective without harmful side-effects, making it very popular in China and abroad.

This book systematically introduces the history of dietotherapy, the preparation, varieties and differential application of more than one hundred medico-foods, and includes forty-two home-based remedies. The reader can thus use the foods as their health condition requires in order to achieve better health.