In fact, the color of Chinese kale tends to be blue, which tastes crisp and delicious, while the flower heart of Chinese kale is white. In fact, from the appearance alone, Chinese kale and Chinese cabbage are very different. The color of Chinese cabbage is green. Chinese cabbage is actually one of the vegetables. Its flower heart is yellow and its size is relatively smaller than that of Chinese cabbage.

Before eating kale, you can wash it first, then separate the leaves and roots of kale, and then fry kale with lard, which will be more delicious. Under normal circumstances, kale needs to be stir-fried, and the taste will be better after stir-frying. Stir-fried Chinese cabbage can also be used, but now when many people eat Chinese cabbage, most of them will use steaming method. Wash the Chinese cabbage, put it on a plate, add some salt and monosodium glutamate, then steam it in a pot and you can eat it.