Bitter vegetables are eaten during the Xiaoman solar term, "Book of Zhou": Bitter vegetables show up on Xiaoman's day. As the saying goes: When the spring breeze blows, bitter herbs grow, and the deserted fields are granaries. Bitter vegetables are one of the earliest wild vegetables eaten by Chinese people. "The Book of Songs": Picking up the bitterness, picking up the bitterness, under the first Yang. It is said that Wang Baochuan ate bitter vegetables in a cold kiln for 18 years in order to survive.

Bitter grass is found all over the country. In medicine, it is called soybean grass. People in Ningxia call it "Buchicai", people in Shaanxi call it "Bitter Macai", and Li Shizhen calls it "Heavenly Herb". Mr. Nie Fengqiao, a famous Chinese gourmet, discovered the yellow-flowered Kucai in Ningxia in 1958, which was named "Sweet Kucai". It has large leaves, crisp stems, and is bitter yet sweet. It has many advantages over the common bittersweet with blue flowers.

Bitter vegetables are bitter and astringent, astringent and sweet, fresh and refreshing, cool and tender, rich in nutrients, and contain a variety of vitamins, minerals, choline, sugars, and nuclei needed by the human body. Flavin and mannitol have the functions of clearing away heat, cooling blood and detoxifying. "Compendium of Materia Medica": (Bitter vegetable) taken for a long time can calm the mind and replenish qi, lighten the body and resist aging.