Kale and choy sum are the same cruciferous, Brassica genus of annual herbaceous plants. Kale is a variant of kale, while choy sum is a variant of the cabbage subspecies plant. The Chinese name for kale is white-flowered kale, with white or yellowish flowers; the scientific name for choy sum is Guangdong choy sum, also known as choy sum, with yellow flowers. Both are more common in Guangxi, Guangdong, and are endemic vegetable species in China. The edible part is flower moss and young leaves. Picked after the field is still growing, so pay attention to low temperature preservation, transportation, to prevent rapid aging.
Distinguished from the appearance, kale leaves dark green, vegetable stem skin has a white frost-like wax, tighter, vegetable heart color green stem slightly tender. On the palate, kale is crisp with a bitter and astringent flavor, and the heart of the vegetable is tender and slightly sweet. Dishes such as stir-frying or stir-frying beef retained the characteristic bitter flavor of kale. Vegetable heart appears more frequently, not only stir-fried vegetables, stewed soup with vegetable heart, carboy noodles, boiled rice, wonton noodles, etc. have vegetable heart garnish.