Belgian chicory is also called bud chicory, and the Japanese complain about cabbage. For China people, the first time they see Belgian chicory, they usually think of Ercai (the baby dish of mustard family), but it is much more expensive than Ercai. The tender yellow Belgian chicory, fresh and delicious, is usually eaten directly by the sauce by breaking off the leaves alone, or cut into petals to make a salad.

Belgian chicory is not a new species of chicory, but a chicory bud obtained by special catalytic cultivation of cultivated chicory. In order to ensure the taste, Belgian chicory is required to be eaten fresh, and it can't be seen in the light when it is stored, because the chicory buds that see the light will turn green, thus increasing the bitterness.

Belgian chicory cultivated with wild chicory as bud.

Belgian chicory is a fresh and tender leaf bud cultivated by digging out the fat roots of chicory and controlling temperature and light. There are two kinds of red and white leaves.