It is a perennial herb foliage plant belonging to the genus Betula of Chenopodiaceae, which is cultivated for 2 years, with erect taproots and a plant height of about 80 cm. Like light, good fat, strong cold resistance; Originated in Europe, it is widely cultivated in the Yangtze River basin in China. Not only has its unique ornamental value, but also has good edible and medicinal value; It has the effects of clearing away heat and toxic materials, dredging and stopping bleeding, and beautifying the spleen.

Red-leaf beet is an alkaline vegetable, which can correct the acidic environment in the human body and is beneficial to the acidic balance in the body. Red beet is sweet and cool, fresh and delicious, and has the effects of clearing away heat and toxic materials, dredging and stopping bleeding, and beautifying the spleen. Can be eaten raw, fried, cold after dropping, or fried to make soup, stuffing and so on. Generally, it is fried beet with red leaves, cut into thick strips obliquely; Chop garlic and fermented soya beans together for later use. Stir-fry garlic, fermented soya beans and Jiang Mo until fragrant, add red beet, stir-fry and salt.