Vegetables have been human food since ancient times. Among the 132 plants mentioned in the Book of Songs, there are more than 20 kinds as vegetables. With the changes of the times, some of them have withdrawn from the field of vegetables and become wild plants, such as water chestnut, vetch seed and sprouts. During the Warring States, Qin and Han Dynasties, China people mainly ate five kinds of vegetables. Kwai, known as the "master of all kinds of vegetables", is now called winter sunflower or cold winter vegetables in some places, and it is called winter sunflower in plant taxonomy. Because of its poor taste and nutrition, it was planted less and less after the Tang Dynasty and less in the Ming Dynasty, so it was no longer regarded as a vegetable. Hops, the main vegetable in the pre-Qin period, are the tender leaves of soybean seedlings, and are rarely used as vegetables now. Leek, onion and garlic are commonly used seasoning vegetables now, and they are a unique genus among ancient vegetables. It is recorded in Hanshu Zhao Chuan that Tai Park produces onions and leeks in the greenhouse, and the leeks cultivated in this way are called "leek yellow". In addition, there are root vegetables such as radish and Man Qing. At present, many excellent radish varieties have been cultivated in Qin and Han Dynasties. As early as Lu Chunqiu's Ben Wei Pian, Man Qing had the reputation of "the beauty of dishes", and it could also be regarded as a top food in ancient times. 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, all the existing traditional vegetable varieties in China basically appeared.

The answer is to supplement wild plants, such as water chestnut, wild pea, bud, sunflower, epimedium, tender leaves of soybean seedlings, onions, leeks, radishes, vines, cucumbers, lentils, peppers and tomatoes. .