There are many kinds of foods with the function of clearing away heat and reducing fire. Generally, different symptoms can be divided into the following categories:

(1) Heat-clearing and detoxicating categories: such as chrysanthemum, cucumber, Radix Isatidis, tomato, bamboo shoot, mung bean, bean curd, celery, water chestnut, water chestnut, purslane, day lily, etc., which have antibacterial and anti-inflammatory effects, and are suitable for various fire symptoms.

(2) Fire-fighting by bitter cold: such as bitter gourd, bitter vegetable, Juecai, loofah, snail, eggplant, millet, buckwheat, rabbit meat, frog, etc., which can turn heat into fire by cold nature and are mostly used for excess fire.

(3) Dampness-promoting and fire-purging: such as wax gourd, watermelon, coix seed, lentils, barley, amaranth, melon, adzuki bean, snakehead, duck, carp, crucian carp, loach, lettuce, mung bean sprouts, chicken gizzard-membrane, etc., which are suitable for all kinds of real fire symptoms.

(4) attacking real fire: such as rhubarb, Anemarrhena rhizome, coptis root, scutellaria root, banana, celery, potato, sesame, peach kernel, jellyfish, white radish, etc., which are suitable for symptoms such as short yellow urine, dry stool, dry mouth and bitter taste, abdominal distension and poor appetite.

(5) cooling blood and astringing blood: such as lotus root, pear, water chestnut, radix rehmanniae, auricularia, Monopterus albus, glutinous rice, lotus root powder, shepherd's purse, corn stigma, mango, eel, bamboo leaves, cogongrass rhizome, purslane, etc., which can be used for epistaxis, hematochezia, hematuria and so on.