China is rich in mustard varieties and varieties, which are used for seeds, leaves, stems, buds and roots. Either way, carrots and mustard are incompatible and can be fried together. Mustard is an annual or biennial herb of Brassica. It is a famous special vegetable in China. The main lateral roots of mustard are distributed in the soil layer of about 30 cm, and the stems are short. There are oval, oval, inverted oval, needle-piercing and other shapes on the short stem with attached leaves. Leaves are green, dark green, light green, yellow-green, green with purple or purplish red. Leaves smooth or withered. Leaf margin serrate or undulate, entire or with lobes of different depths and sizes. Corolla is cross-shaped, yellow, with four strong stamens, cross-pollinated, but it can also be self-pollinated. Seeds round or oval, reddish brown or red. China is rich in mustard varieties and varieties, which are used for seeds, leaves, stems, buds and roots. Mustard, also known as kohlrabi, is a cruciferous plant, commonly known as many, including mustard, spicy vegetables, mustard head, bumps, mustard bumps, mustard tuber, mustard tuber, mustard tuber, mustard tuber and so on. Mustard grows underground like radish. But its shape is long fibrous roots under the ball, like radish, like a knot in one's heart, and it tastes spicy, so it is named spicy. The most common way to eat kohlrabi is to pickle it with salt. In some places, it is made into spicy and spicy silk (a specialty of Zhucheng, Shandong), which tastes like mustard.