There are many kinds of vegetables and their classification methods are different. The most common is classified by plant organs, namely root vegetables, stem vegetables, leafy vegetables, fruits and vegetables, cauliflower vegetables and so on. 1, tuberous vegetables (edible parts are mainly fat roots) (1) fleshy roots: refers to vegetables whose edible parts are mainly taproots with fat seed radicles, mainly including carrots, radishes, turnips, Chinese cabbage, horseradish, ledebouriella root and shepherd's purse as roots. (2) Tuberous root: refers to vegetables whose edible parts are mainly fat lateral roots or swollen roots with nutritional buds, mainly including potatoes, sweet potatoes, kudzu roots, burdock and so on. 2. Stems vegetables (edible parts are mainly fat stems) (1) succulent stems: refer to vegetables with fat stems on the ground, mainly including lettuce, water bamboo, shepherd's purse as stems and cabbage bulbs. (2) Tubers: refers to vegetables whose edible parts are mainly fat tubers, mainly including potatoes, potatoes, water chestnuts, silkworms and so on. (3) Bulb: refers to the vegetables with underground bulbs as the main edible parts, mainly including taro, water chestnut and arrowhead. (4) Bulbs: refers to vegetables whose edible parts are mainly bulbs formed by the expansion of leaf sheaths, mainly including shallots, onions, garlic and lilies. (5) Tender stems: refers to edible vegetables with sprouting buds, mainly including bamboo shoots, Toona sinensis and asparagus. (6) Roots: refers to vegetables with fat roots as the main edible part, mainly including lotus root, ginger and lotus flower. 3. Leafy vegetables (fresh leaves and petioles are the main edible parts) (1) Bulb leafy vegetables: mainly Chinese cabbage, Chinese cabbage, shepherd's purse, lettuce and so on. (2) Spicy leafy vegetables: mainly including green onions, leeks, green onions, fennel and coriander. (3) Common leafy vegetables: mainly including Chinese cabbage, shepherd's purse, Chinese kale, spinach, amaranth, Wuta cabbage, shepherd's purse, leaf beet, lettuce, chrysanthemum and celery. 4. Fruits and vegetables (mainly fruits and seeds) (1) Preserved fruits: mainly cucumber, loofah, bitter gourd, bergamot, pumpkin, wax gourd, snakegourd, etc. (2) Berries: mainly including pepper, tomato and eggplant. (3) Pods: mainly including cowpea, kidney bean, broad bean, kidney bean, pea and edamame. (4) Miscellaneous fruits: mainly including water chestnut, okra and sweet corn. 5. Cauliflower vegetables mainly include day lily, cauliflower, kale, laver flower, artichoke and so on.