A method for preparing a functional health food including 40-60 parts by weight of Huperzia serrata powder, 90-110 parts by weight of walnut powder, 90-110 parts by weight of Ginkgo biloba leaf powder, 90-110 parts by weight of lotus root powder, 40-60 parts by weight of vegetable worm powder, 40-60 parts by weight of Corni fructus powder, 90-110 parts by weight of lycium Chinese powder, and 90-110 parts by weight of puer tea powder. The functional health food further includes 90-110 parts by weight of Korean angelica root powder, 40-60 parts by weight of Saururus chinensis (Lour.) baill powder, 40-60 parts by weight of white-flowering Korean dandelion powder, 40-60 parts by weight of perilla powder, and 2,500-3,500 parts by weight of honey on the basis of 100 parts by weight of aloeswood powder.
