Spring is windy and characterized by various climate conditions, making it a season of frequent illness. Our ancestors, through long-term life experience and medical practice, summarized many health tips related to clothing, food, and daily activities. Taking diet as an example, the focus should also vary throughout the three stages of spring. In early spring, the cold recedes and yang energy rises, but the weather remains unpredictable, alternating between warmth and cold. From the perspective of "nurturing yang in spring and summer," one should eat less of cold-natured foods like cucumbers, winter melons, eggplants, and mung bean sprouts, and more of warm-natured foods such as green onions, ginger, garlic, leeks, and mustard to dispel yin cold and promote the rise of spring yang. Moreover, the active ingredients in these foods also have antibacterial and disease-prevention effects. However, spring is also a season of growth and vitality, so the diet should also include more chicken, animal liver, fish, lean meat, egg yolks, milk, and soy milk to meet the body's increasingly active metabolic needs. In mid-spring, one can moderately consume foods that nourish the spleen and stomach, such as red dates, honey, and Chinese yam, and eat less of sour or greasy foods that are difficult to digest. Additionally, attention should be paid to eating more yellow-green vegetables and seasonal fruits like spinach, celery, lettuce, carrots, cauliflower, bell peppers, tender lotus root, rapeseed, and mung bean sprouts to supplement deficiencies in vitamins, inorganic salts, and trace elements. This is also the time when various wild vegetables, which are both nutritious and medicinal, proliferate, such as shepherd's purse, purslane, Houttuynia cordata, bracken, bamboo shoots, and toon. One should seize the opportunity to select and eat them. In late spring, the temperature gradually rises. The *Yinsheng Zhengyao* (Essentials of Dietetics) states: "The spring weather is warm, and one should eat wheat to cool it." At this time, the diet should be light. In addition to consuming appropriate amounts of high-quality protein foods and fruits and vegetables, one can drink mung bean soup, red bean soup, sour plum soup, and green tea to expel internal heat. It is not advisable to eat mutton, dog meat, spicy hot pot, or highly pungent and hot foods like chili, Sichuan pepper, and black pepper, to prevent pathogenic heat from transforming into fire, which can lead to diseases like carbuncles and sores. Furthermore, as summer approaches, attention should be paid to food hygiene to strictly prevent illness from being contracted through the mouth. Additionally, in spring, people can eat more congee to regulate the spleen and stomach. For example, a lentil congee: take 30 grams of lentils and 50 grams of millet. First, chop the lentils and marinate them with salt for about half an hour to let them absorb flavor, then cook them together with the millet to make congee. This congee has multiple effects, such as regulating the spleen and warming the stomach, promoting the clear and descending the turbid, eliminating dampness and stopping diarrhea, and nourishing the kidneys and benefiting the intestines. Another option is a lotus seed powder congee: use 30 grams of peeled lotus seeds with the core, 30 grams of longan pulp, and 50 grams of japonica rice. First, grind the lotus seeds into a powder and mix with water to form a paste. Cook the japonica rice until it is 70% done, then add the lotus seed paste and longan pulp to the congee. Add rock sugar and simmer over low heat for 10-15 minutes before eating.