By combining Chinese herbal medicine and food, herbal cuisine supplies essential nutrients and balancing factors to body functions. Cardiology Department provides individualized herbal cuisine based on patients’ physical constitutions and manifestations of diseases. It is beneficial to disease prevention, treatment and recovery. For coronary heart diseases, herbal cuisines include Pig’s feet with hairy holly, ginger and spring onion stewed with chicken, rice congee of radix codonopsis and astragalus, mushroom soup, ginseng and cistanche congee. While for hypertension, the options involve pork soup, broth of sea cucumber and lily, and radix glehniae and dried solomonseal stewed with duck.