1, leafy vegetables: including cabbage, spinach, greens, cabbage, amaranth, leeks, artemisia, parsley, mustard greens, kale, fennel, garlic shoots, lettuce, cabbage, pea tips, lettuce, white cauliflower, broccoli, oleaginous vegetables, kale, scallions.

2, rhizomes: including radish, potato, lotus root, sweet potato, yam, taro, wild rice, skimmia, cecropia, onion, ginger, garlic, garlic shoots, leek flowers, scallions, leeks.

3, melon and tomato fruit: including winter squash, pumpkin, zucchini, squash, cucumber, eggplant, tomatoes, bitter melon, chili peppers, corn, zucchini.

4, fresh legumes: including beans, peas, broad beans, lentils, cowpea workers, seasonal beans.

5, mushrooms: shiitake mushrooms, flat mushrooms, enoki mushrooms, fungus, silver ear, apricot mushrooms, portobello mushrooms.