Houhe (called in Chaoshan), the correct name is Hindacai, also known as Nicai, beet, and mallow.

Also known as Swiss chard.

A variant of the beet plant of the Chenopodiaceae family, the scientific name is Beta vulgaris var. cicla. It is biennial with large leaves and stems. The leaves and petioles are crisp, tender and bright green. The leaves can be cooked and eaten. The stems and leaves are rich in vitamins A, B and C. Hinda vegetables are easy to cultivate, have high yields and are slightly tolerant to heat. They are very common in home gardens. Fresh vegetables are highly perishable, so they are not suitable for long-distance transportation to distant markets.