Seen from the changing history of daily health cultivation food Cantonese Lo Foh Tong,from the late Qing Dynasty to the Republic of China,the rising modern industrial and commercial class brought about new food requirement and made"boil soup"to be new food fashion.This is the gestation period of"Lo Foh Tong".Since the reform and opening up period,promoted by herbal cuisine,commerce,catering,book publication and tourism and so on,"boil soup"has been intentionally created as Cantonese traditional health cultivation food"Lo Foh Tong",and internalized as a part of local food memory in the process ofadapting to daily life.In the 21 st century,influenced by modern medicine and nutrition theory,people begin to improve the cooking method of"Lo Foh Tong",while the habit of making"Lo Foh Tong"is inherited.Therefore,in people’s choice of food and health cultivation,they not only base their diet on health and nutrition standards under modern medical system,but also refer to the taste of food,economic benefits and cultural implications,which is instructive for thinking about the current dietary problems caused by the conflict between traditional eating habits and modern nutritional advice.