Asparagus, also called "Gracilaria lemaneiformis", is a tender perennial herb. "Compendium of Materia Medica" records that asparagus "can relieve botulism, quench thirst and diuresis, and can relieve tetrodotoxin and crab poison". Asparagus is rich in essential amino acids, vitamins and trace elements, especially vitamin A and selenium, which can inhibit the growth of cancer cells. According to the theory of traditional Chinese medicine, asparagus is warm, sweet and bitter, and has the effects of moistening lung, relieving cough, eliminating phlegm and killing insects. It can be eaten by steaming, frying, boiling and stewing. However, asparagus should not be eaten raw or stored for more than a week, and should be stored at low temperature and away from light.

Chinese kale: also known as Chinese cabbage and cabbage, panicum miliaceum. Originally from China, it is widely cultivated in Guangdong, Fujian and other provinces. Produced in late autumn to spring. The petiole of Chinese kale is very long, and its shape and color are a bit like lettuce. Skinning can be meat or vegetarian. Or cool after blanch.

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