Now the common vegetables are eggplant, cucumber, spinach, lentils, and sword beans, all of which were introduced from abroad during the Wei, Jin, Tang and Song Dynasties. Eggplant, native to India and Thailand. Cucumber originated in India and was introduced to China later than eggplant. Originally called cucumber, it is still called cucumber in some places now. Spinach was introduced from Nepal (now Nepal) during the Zhenguan period of the Tang Dynasty. It was originally called spinach, and later it was called spinach for short. Lentils originated in Java and were introduced to China in the Southern and Northern Dynasties. Canary bean originated in India and was introduced to China in the Tang Dynasty.

Since the Song Dynasty, vegetables have been planted and eaten more widely in China. The working people in ancient China not only imported from abroad, but also cultivated some extremely important vegetable varieties, such as water chestnut, Chinese cabbage, etc., and their vegetable planting techniques were also improved. Su Dongpo said in a poem: "The east wind is getting cold, and green leeks try spring vegetables." It can be seen that people could eat fresh vegetables in spring at that time.

Since the Yuan, Ming and Qing Dynasties, some varieties have been added to the recipes in China. Carrots originated in northern Europe and were introduced from Persia in the Yuan Dynasty. Pepper and tomato were introduced later. Although tomatoes were introduced into China from Europe, their ancestral home is Peru in South America. The original name of tomato is Wolf Peach. When Peruvian aborigines first discovered it, they thought it was poisonous and dared not eat it. At the end of Qing Dynasty, traditional vegetable varieties in China basically appeared.