Chinese medicine believes that Zanthoxylum bungeanum is warm, which has the functions of warming the middle warmer, dispelling cold, removing dampness, relieving pain and killing insects. Moderate consumption in spring is helpful to the hair growth of human yang. At the same time, various bacteria and viruses begin to multiply in spring, which is the epidemic season. The volatile oil in Zanthoxylum bungeanum can improve the phagocytic activity of macrophages in vivo, and then enhance the immune ability of the body, and Zanthoxylum bungeanum has inhibitory effects on diphtheria Bacillus, pneumococcus, Staphylococcus aureus and some skin fungi. In addition, there is more rain in the south in spring, and people with weak spleen and stomach are very vulnerable to dampness, which leads to indigestion. Zanthoxylum bungeanum has the function of warming the middle and removing dampness, especially friends with weak spleen and stomach and loss of appetite should eat some Zanthoxylum bungeanum. Patients with cold dysmenorrhea and wind-cold-damp arthritis are also suitable to eat more pepper. When cooking green bean sprouts, white radish, wax gourd, lettuce, spinach, celery, rabbit meat and other cool or cold vegetables or meat, it is best to add some warm pepper in spring or other seasons. Zanthoxylum bungeanum can be used to stir fry, and Zanthoxylum bungeanum noodles can also be used instead. When cooking various kinds of meat and fish soup, it is a good choice to add more than a dozen Zanthoxylum bungeanum, because Zanthoxylum bungeanum can effectively eliminate the peculiar smell of meat, such as the smell of mutton and the fishy smell of fish. However, pepper is hot, and friends who are prone to get angry should eat less. Pregnant women who eat more will damage fetal gas, and lactating mothers should eat less, because pepper has the function of restoring milk, which will easily lead to weaning after eating.