Objective: To investigate the effects of different temperature fluids on the analgesic effect and gastrointestinal function of patients after tonsillectomy, and to determine the optimal fluid temperature of patients after tonsillectomy. Methods: Sixty patients who underwent tonsillectomy in our hospital were selected for study. Before the start of the study, the random number table was designed with Excel software. The patients were divided into 3 groups according to the code, 20 cases in each group, and the fluids with different temperatures were given. The foods that were eaten from 2 h to 1 d after operation were temperature-controlled. The fluid of group A was stored in a refrigerator at 4 ℃. The patient was taken out of the refrigerator and consumed immediately. The liquidity of group B was taken out after storage in a refrigerator at 4 ℃, and was given to the patient when the temperature was raised to 15 ℃. Group C fluid was given to the patient when it was lowered to 30 ℃ after cooking. Eat the same temperature soft food for the rest of the time. Results: There were no significant differences in pain Visual Analogue Scale (VAS) between the three groups at each time point after eating (P>0.05). The incidence of gastrointestinal discomfort in group C was significantly lower than that in the other two groups (P<0.05) at 2 h, 0.5 d, and 1 d after eating. There was no significant difference in the incidence of gastrointestinal discomfort between the three groups after eating (P>0.05). Conclusion: There is no significant difference in the analgesic effect of patients with tonsillectomy after different temperature fluids, but the effect on gastrointestinal discomfort is obvious. 30 ℃ is the best fluid temperature for patients with tonsillectomy, does not affect the analgesia of the wound, and can significantly reduce the gastrointestinal discomfort caused by eating low temperature fluid.