Vegetables: pepper, green pepper, colored pepper, onion, cauliflower, sweet beans, peas, celery, lettuce, shepherd's purse, rape, spinach, Toona sinensis, bamboo shoots, Malantou, gourd and leek.

2. Summer (April to June in the lunar calendar)

Vegetables: pepper, loofah, bitter gourd, wax gourd, kidney bean, asparagus, water bamboo, onion, cucumber, bergamot, pumpkin, amaranth, hawthorn, water spinach, asparagus, sweet potato leaves, bamboo shoots, lettuce, tomato, cabbage and eggplant.

3. Autumn (July to September in the lunar calendar)

Vegetables: okra, water chestnut, lotus root, pepper, chestnut, wax gourd, green beans (kidney beans), sweet potato leaves, beans, yam, Chinese cabbage and lentils.

4. Winter (October to December of the lunar calendar)

Vegetables: green pepper, cabbage, Chinese cabbage, onion, cauliflower, carrot, radish, sweet bean, celery, spinach, mustard, sunflower and lettuce.

Skills of expanding information and selecting vegetables;

Tips for selecting Chinese cabbage: Chinese cabbage should be packed tightly, followed by neat appearance, so that Chinese cabbage is tender, crisp, moist, fresh and slightly sweet. But this kind of cabbage is easy to rot after long-term storage. If you need long-term storage, don't choose a bag that is too tight.

Tips for choosing leeks: choose green leeks and pinch leek leaves with your hands. If you can break them easily, they are fresh. If there is bolting in the middle of leek, it will generally taste very old and it is not recommended to buy it.

Tips for selecting cucumbers: Generally, when selecting cucumbers, the flowers with thorns on them are mostly fresh and tender, so try to choose long, straight and even ones. Don't choose cucumbers with big bellies. Most cucumbers of this shape are older.

Tips for selecting tomatoes: Choosing tomatoes depends on whether the appearance color of tomatoes is uniform and the shape is good. The oblate pulp is thin and the round pulp is thick.