The dietary principles of patients with hypertension are low oil, low salt, low fat, low sugar, low cholesterol, low fiber and light diet. Breakfast: milk oatmeal+an egg+celery mixed with black fungus, a banana in the morning. Lunch: brown rice+carrot fried potato+colored pepper mixed with onion+steamed crucian carp+mushroom bean curd soup, a yogurt in the afternoon. Dinner: red bean porridge+kelp silk+vinegar melon slices.