Vegetables suitable for cold salad: unique smell, fresh and tender taste, crisp and powerful, which can be eaten raw or just scalded with hot water to give off fragrance.

Vegetables suitable for raw food and cooked food: unique smell, crisp taste, often containing a lot of fiber. After washing, it is directly mixed with raw food, which tastes very fresh; If boiled in hot water and mixed with food, the taste will become slightly softer, but it will not detract from the original flavor.

Vegetables to be eaten after blanching: These vegetables usually have high starch content or astringent taste, but they can have crisp and tender taste after blanching in hot water, and can be eaten after being mixed with seasonings, such as mung beans, lotus roots and yam.