Patients with esophageal cancer mainly have the following recipes:

1. Silky chicken with wolfberry.

30g wolfberry, 100g boneless chicken, appropriate seasoning. Add seasonings to the wolfberry black-bone chicken and boil until mashed, then beat into a homogenate, or add an appropriate amount of starch or rice soup to make a thin paste, boil it and serve, take it several times a day. It has the functions of nourishing deficiency and strengthening the body, nourishing yin and reducing fever, and is suitable for patients with esophageal cancer and weak constitution.

2. Garlic crucian carp.

Use a live crucian carp, about 300g, with an appropriate amount of garlic.

1. Remove the intestines and scales from the fish, cut the garlic into fine pieces, stuff it into the belly of the fish, wrap it in paper and seal it with mud, and dry it in the sun.

2. Dry over charcoal fire and grind into fine powder. 3g per day, 3 times each time, taken with rice soup. It has the functions of detoxifying, reducing swelling and replenishing deficiency. It is suitable for the early stage of esophageal cancer.

3. Canava pear recipe.

You need 1 large pear, 49 sword beans, and 30 grams of brown sugar. Scoop out the core of the pear, fill it with the sword beans, cover it, and put it in the bowl with the remaining sword beans. Put it in the cage for 1 hour, remove the beans and serve. Taking it regularly, eating pears and drinking soup, has the effect of reducing swelling in the throat.

4. Perilla vinegar powder.

30 grams of perilla and appropriate amount of vinegar. Grind the perilla into fine powder, add 1500 ml of water, boil and filter to extract the juice. Add an equal amount of vinegar and cook until dry. 3 times a day, 1.5 grams each time, it has the effect of soothing and relaxing the throat, and is suitable for patients with esophageal cancer and dysphagia.