The first chapter is the historical origin of dietotherapy culture in China.
The second chapter is the formation of main and non-staple food culture in China.
Chapter III Dietary Culture in Past Dynasties
The fourth chapter is the culture of eating utensils
Chapter V Cooking Culture
Chapter VI Vegetarian Culture
Chapter VII Wine Culture
Chapter VIII Tea Culture
Chapter 9 Dietotherapy Culture and Principles
The second article of dietotherapy raw materials
Chapter X Grain and Oily Foods
Chapter 11 Bean food
Chapter XII Fruits and Dried Fruit Foods
Chapter 13 Vegetable food
Chapter XIV Animal Food
Chapter 15 Aquatic Products and Seafood Foods
Chapter 16 Seasoning, Beverage and Food
Chapter 17 Chinese herbal medicines
The third diet production article
Chapter 18 Medicinal Diet
Chapter 19 Medicine Rice
Chapter 20 Medicinal porridge
Chapter 21 Medicinal liquor
Chapter 22 Medicinal Tea
Chapter 23 Medicine, Sugar and Fruit
Chapter XXIV Drug Dispensing
The fourth modern nutrition article
Chapter 25 Diet Therapy and Nutrition
The fifth article dietotherapy application
Chapter 26 Food Preservation
Chapter 27 Food Therapy for Internal Medicine Diseases
Chapter 28 Food Therapy for Surgical Diseases
Chapter 29 Food Therapy for Gynecological Diseases
Chapter 30 Food Therapy for Pediatric Diseases
Chapter 31 Food Therapy for Orthopedic Diseases
Chapter 32 Food Therapy for ENT Diseases
Chapter 33 Food Therapy for Tumors