Red cabbage moss is named for its special purple-red appearance of veins and stems. The old name is actually "purple cabbage moss". As early as the Tang Dynasty, red cabbage moss was famous all over the world. It was once a native product of Hubei Province that paid tribute to the emperor, and it was called "Jindianyu Cuisine". It is said that when Su Dongpo's brother and sister visited the Yellow Crane Tower, they just stayed for a few more days to eat red cabbage moss, waiting for its listing. In the Local Geography of Hubei written by 1907, Xu Yuhua compared red cabbage moss to coal in a saddle and carp in an oriole. Such a price is unique among vegetables. It is said that "a hundred dishes are not as good as Chinese cabbage". In fact, red cabbage moss is rich in nutrients such as calcium, phosphorus, iron, carotene and vitamin C, and many vitamins are higher than Chinese cabbage and Chinese cabbage. Thus, the nutritional value of red cabbage moss should not be underestimated. In addition, red cabbage moss is bright in color and crisp in texture, which is really a good seasoning. Western nutrition believes that red cabbage moss contains a lot of carotene, and its molecular structure is equivalent to two molecules of vitamin A. After entering the body, 50% of it becomes vitamin A through the action of enzymes in the liver and small intestine mucosa, which has the function of nourishing the liver and improving eyesight and can treat night blindness.