1, Chinese cabbage has broad leaves, hairless, waxy powder, crispy bulbous leaves, slightly sweet and no peculiar smell, fresh and refreshing, light green in color, appetizing and invigorating the spleen, which is an excellent delicacy.

2. Chinese cabbage, named cabbage, is a stable and high-yield vegetable with strong stress resistance and easy cultivation. Chinese cabbage is a 2-year-old vegetable with large cultivation area and long supply period. Chinese cabbage is rich in trace elements such as iron and calcium, which is deeply loved by consumers.

3. Chinese cabbage feels heavy after being treated. Cabbage is full of water and compact in structure, which will make it taste better. Short and stout annual stems are fleshy, unbranched, green or grayish green. The basal leaves are thick, layered into spheroids, oblate, milky white or light green.

4. Cabbage is rich in methionine, which is common in cabbage, lettuce and alfalfa buds. Such as green plants, this ingredient may contribute to the healing of peptic ulcer.