When distinguishing Chinese kale from Chinese cabbage, we should pay attention to the color of their stems and leaves. The color of Chinese kale will be more blue, and its flowers and buds are also white, which is crisp and delicious to eat. However, the color of Chinese cabbage tends to be green, and its species should belong to Chinese cabbage. Except that its figure is obviously smaller than that of Chinese kale, its flowers are yellow. In terms of taste, the Chinese cabbage will taste more tender, while the Chinese kale taste more crisp and tender, but slightly bitter.

The difference in nutrition: In addition to some nutrients possessed by ordinary vegetables, Chinese kale has the greatest value that it contains many glycosides, which can play a certain anti-cancer role if ingested by the human body for a long time, and Chinese kale is especially suitable for eating in summer, because it also has certain effects of relieving summer heat, expelling wind and detoxifying. In contrast, the nutritional value of Chinese cabbage is slightly lower, but there is one thing that Chinese kale can't compare with, that is, it contains a lot of vegetable fiber, which can promote the rapid digestion of food in the stomach and intestines, nourish the skin, make people's skin more delicate, and have a certain beauty effect on women.

The difference in eating method is that Chinese kale is more suitable for stir-frying, while Chinese cabbage is suitable for steaming. Of course, Chinese cabbage can also be fried and eaten, but it can better reflect its value and characteristics without steaming. The method of steaming the cabbage heart is to clean the cabbage heart, arrange it neatly on the plate, and then add appropriate salt and monosodium glutamate. Some people like to eat the lightest taste, so they steam the cabbage heart without putting anything, so they put it in a pot and steam it out with water.

Stir-fried kale is to separate its leaves from its stems after washing it. It is best to use lard when frying, because thick and greasy pork can make kale more moist and smooth, and it has a special lard flavor. Of course, stir-fry with half lard and half vegetable oil, and it is best to cook it after stir-frying, which will be more tender.