This review discusses the transformation from traditional medicine-food homology to modern food-medicine homology. The concept of medicine and food homology, derived from traditional Chinese medicine (TCM), has significantly influenced Chinese food culture. It recognizes the intrinsic link between medicine and food, laying the foundation for diet therapy and health maintenance. As this concept evolved, it shifted from an unconscious "food-like medicine supplement" to a conscious "food therapy," influencing global health and wellness. The transformation accelerated during and after the COVID-19 pandemic. The review focuses on this transformation, examining the development of traditional medicine-food homology practices, changes in food processing, dietary patterns, food service, consumer perception, and human lifestyles. It highlights the urgent need for further modernization and internationalization of the food-medicine homology theory and practice, while discussing future research and development areas. The concept of medicine and food homology originated in ancient China, as recorded in the Huang Di Nei Jing. It was developed through thousands of years of experience without modern scientific knowledge. Traditional medicine-food homology practices went through five stages: budding, developing, flourishing, refining, and mature. In the budding stage, the concept was first recorded in the Zhou Li Tianguan. In the developing stage, the Shen Nong Ben Cao Jing integrated 365 medicines, and Zhang Zhongjing promoted dietary therapy. In the flourishing stage, medicinal cuisine for recuperation developed, and the concept of "preventing symptoms before they occur" was advocated. In the refining stage, the Tang Dynasty further improved the concept, and the "Qian Jin Yao Fang" contributed to dietary therapy. In the mature stage, numerous food materia medica and dietary therapy books emerged, and the concept became widely accepted. The traditional "medicine and food are the same source" diet emphasizes the integration of diet and medicine, with foods having both nutritional and therapeutic effects. It is based on personal body constitution, health status, and seasonal climate. Modern "food-medicine homology" is more scientific, precise, and diverse, incorporating modern genetics, metabolism, and nutrition theories. It uses advanced technologies like genomics, metabolomics, and microbiome analysis to personalize dietary recommendations. Modern food-medicine homology includes functional foods, wellness products, and sustainable production methods. It integrates Eastern and Western diet cultures and healthcare practices, and is supported by emerging technologies like artificial intelligence and big data. The concept of food-medicine homology is now deeply integrated into modern life, with smart devices and digital apps promoting personalized nutrition and health advice. The review highlights the importance of this concept in improving public health awareness and promoting healthy lifestyles.This review discusses the transformation from traditional medicine-food homology to modern food-medicine homology. The concept of medicine and food homology, derived from traditional Chinese medicine (TCM), has significantly influenced Chinese food culture. It recognizes the intrinsic link between medicine and food, laying the foundation for diet therapy and health maintenance. As this concept evolved, it shifted from an unconscious "food-like medicine supplement" to a conscious "food therapy," influencing global health and wellness. The transformation accelerated during and after the COVID-19 pandemic. The review focuses on this transformation, examining the development of traditional medicine-food homology practices, changes in food processing, dietary patterns, food service, consumer perception, and human lifestyles. It highlights the urgent need for further modernization and internationalization of the food-medicine homology theory and practice, while discussing future research and development areas. The concept of medicine and food homology originated in ancient China, as recorded in the Huang Di Nei Jing. It was developed through thousands of years of experience without modern scientific knowledge. Traditional medicine-food homology practices went through five stages: budding, developing, flourishing, refining, and mature. In the budding stage, the concept was first recorded in the Zhou Li Tianguan. In the developing stage, the Shen Nong Ben Cao Jing integrated 365 medicines, and Zhang Zhongjing promoted dietary therapy. In the flourishing stage, medicinal cuisine for recuperation developed, and the concept of "preventing symptoms before they occur" was advocated. In the refining stage, the Tang Dynasty further improved the concept, and the "Qian Jin Yao Fang" contributed to dietary therapy. In the mature stage, numerous food materia medica and dietary therapy books emerged, and the concept became widely accepted. The traditional "medicine and food are the same source" diet emphasizes the integration of diet and medicine, with foods having both nutritional and therapeutic effects. It is based on personal body constitution, health status, and seasonal climate. Modern "food-medicine homology" is more scientific, precise, and diverse, incorporating modern genetics, metabolism, and nutrition theories. It uses advanced technologies like genomics, metabolomics, and microbiome analysis to personalize dietary recommendations. Modern food-medicine homology includes functional foods, wellness products, and sustainable production methods. It integrates Eastern and Western diet cultures and healthcare practices, and is supported by emerging technologies like artificial intelligence and big data. The concept of food-medicine homology is now deeply integrated into modern life, with smart devices and digital apps promoting personalized nutrition and health advice. The review highlights the importance of this concept in improving public health awareness and promoting healthy lifestyles.