There are many kinds of mustard in China, which are mainly divided into two categories: heading mustard and non-heading mustard. The leaves of heading mustard are from the center to the outer side. The leaves are round and thick, and will be arched and oval, which can be peeled off one by one. Add more water to soften them. Non-heading mustard leaves are slender and slightly rich in fiber, and are often used for curing.

Mustard is a long-term dish that we often eat during the Spring Festival.

Brocade mustard: also known as mustard, the petiole is particularly thick, and it tastes less fiber and spicy. It is widely used in restaurants, and it is also a long-term dish on the China New Year table, which mostly appears in the Lunar New Year.

Big leaf mustard: The stem is thicker, the leaf surface is wider, and the spicy taste is lower. It can be directly cooked or pickled with dried Mei Cheng, Fucai and sauerkraut.

Mustard: It has a strong spicy taste and bitter leaves. Generally, pickling and making "snow red" are the main ways to eat.

Chinese cabbage: Don't eat leaves and petioles, just take "stem mustard" from the stem, which is particularly fat and rod-shaped, also known as "Chinese cabbage"; It is often used to make soup, stir-fry or cut into pieces to taste and pickle into side dishes.

Chinese cabbage is also a kind of mustard, which is generally sold in the market without leaves.