Dutch bean, also known as lotus seed bean and sword bean, belongs to pea of Leguminosae. It is mainly an edible tender pod, native to the coastal areas of China and West Asia. The tender pods of Dutch beans are crisp and fragrant, with high nutritional value. Cooked dry peas provide twice as much solids, calories, carbohydrates and protein as cooked green peas, but green peas contain more vitamins A and C than dry peas. Taboo crowd: people with spleen and stomach weakness and renal insufficiency are forbidden to eat.

Green beans are another name for kidney beans, which are cultivated varieties of leguminous kidney beans, also known as kidney beans, lentils and beans, and are millet. It is called Qingming bean in Quzhou, Zhejiang, plum bean in northern China, and one of the common vegetables on the table in some central China areas such as Sichuan. Whether it is cooking alone, stewing with meat, or cooked cold salad, it is very suitable for people's tastes. But there is little poison, so it should be soaked in water (or salt water) for 20 minutes before cooking. Cook it before eating. Taboo crowd: people with abdominal distension should not eat.