The difference lies in the efficacy of the different, white cabbage has lower "three highs", treatment of scurvy and anemia , detoxification, anti-cancer, antioxidant, anti-mutagenesis, anti-inflammatory, anti-bacterial, anti-tumor, hepatoprotective cholestrol and regulation of immune function and other biological activities. And the white wind vegetable has antipyretic, detoxification, anti-inflammatory, diuretic, lowering blood pressure and other special effects on hepatitis, cirrhosis , pneumonia, lung cancer , colds and fevers, nephritis , intestinal inflammation, edema, constipation, and higher diseases have a certain therapeutic effect.

Bai Zi Cai (scientific name: Gynura divaricata? (L.) DC.) is a perennial herb in the family of Asteraceae, genus Chrysanthemum trichocarpum, up to 60 centimeters tall, with woody stems, with striated ribs in the dry, thick leafy texture, and with ovate, elliptic, or oblanceolate leaf blades, greenish above and purplish below, with pubescent petioles, and tapering, bract-like, narrowly lanceolate, or linear, pinnate leaves, with tapered, bract-like, narrowly lanceolate, or linear, pinnate, or narrowly lanceolate leaf blades. bracts, narrowly lanceolate or linear, pinnately lobed, heads, peduncles densely pubescent, with linear bracts.

The involucre is campanulate, 8-10 mm long, 6-8 mm wide, with several linear or filiform bracteoles at the base; the involucral bracts are narrowly lanceolate, the florets are orange-yellow and fragrant, the corolla lobes oblong-ovate, red at the tip, the achenes terete, flowering and fruiting in August-October.

Bai Zi Cai can be stir-fried, Nao Shui cold, but also as a stew, fish, meat and eggs and other ingredients, Bai Zi Cai's variety of practices can be guaranteed to have a good color, good taste and no special smell. It has the biological activities of lowering the "three highs", treating scurvy and anemia, detoxifying, preventing cancer, antioxidant, anti-mutagenic, anti-inflammatory, anti-bacterial, anti-tumor, hepatoprotective, choleretic, and regulating immune function, etc. It is also used as the ingredient of stew, fish, meat and eggs.

Bai Feng Cai (scientific name: Gynura formosana?Kitam.) is a perennial herb in the family of Asteraceae, genus Chrysanthemum trichocarpum, up to 50 centimeters in height, with cylindrical stems, branchlets obliquely ascending, and elliptic, spatulate, sparsely fiddle lobed, fleshy, with obtuse tips, and arcuate-curved, pinnately lobed or lanceolate and denticulate lateral veins, and head-like inflorescences, usually arranged in sparse corymbs, and inflorescence peduncle thin, involucre cylindrical, involucral bracts lanceolate, florets extending out of involucre, corolla yellow, lobes ovate-lanceolate; anther base obtuse; achenes terete, flowering and fruiting in May-July.

Bai Feng Cai as a vegetable policy can be stir-fried, cold, or stir-fried with shredded meat to add flavor. Bai Feng Cai also has a special effect of antipyretic, detoxification, anti-inflammatory, diuretic, lowering blood pressure, etc. It is effective for hepatitis, cirrhosis of the liver, pneumonia, lung cancer, colds and fever, nephritis, enteritis, edema, constipation, and higher diseases.