The gong choy is for the aster family, lettuce genus, not lettuce. The gung ho is more slender type, need to remove the skin after eating the stem, and lettuce is round fat short small, need to remove the skin at the same time the skin will penetrate the white mucus. Gongcai edible taste is somewhat similar to jellyfish, while the lettuce taste is more crisp, but also with a hint of bitter flavor.

Gongcai is also known as dried moss, ringing vegetables, mountain jellyfish, moss cabbage. Bright green color, crisp texture, taste like jellyfish, high food value. It is a green leafy vegetable, and its stalks are peeled and split into strips in the fall. Suining County has a history of more than 2,000 years of planting Carex, which is a precious vegetable in the north temperate zone, and is an annual herb in the family of Asteraceae and the genus of lettuce.

In order to ensure the quality of Tribute Vegetable, it is necessary to harvest at the right time. Harvesting too early affects the yield; harvesting too late is easy to form a hollow, crude fiber increase, quality decline. Harvesting the right time to tribute to the outer leaves of the plant and the heart leaves flush is good. Because of the individual maturity of the field has a certain degree of difference, should be mature a batch of harvesting a batch, batch by batch.

Select sunny and breezy weather, the harvest of fresh vegetables to remove the outer leaves and roots, the base cut into a cone, planing the outer skin, cut off the hollow, white heart part, longitudinal cut 2 ~ 4 knives, cut into a largely uniform long thin strip (the base of the left 1 ~ 2cm does not cut through), hanging in the north-south sun rope, drying 2 ~ 3d (long period of sun exposure will affect the green color and lustre) to the drying out and then moved indoors back to the moisture, packaging is a commercial Tribute to the vegetable, and then the product is a commercial Tribute to the vegetable. Packaging that is into a commercial Tribute dishes.