01 Lotus root.
Structure: The lotus root is the tuber of a plant with a cylindrical appearance and a smooth surface that is grayish-brown or pale brown in color. There are many pores arranged in a spiral pattern inside.
Growing environment: Lotus root mainly grows in freshwater lakes, ponds, rivers and other waters, and needs a moist environment and moderate sunlight.
Physiological characteristics: Lotus root has the effect of nourishing yin and nourishing the body, which can clear away heat and fire, moisten the lungs and relieve cough. It is rich in nutrients such as vitamin K, vitamin C, iron and potassium.
Uses: Lotus root can be used for cooking, and the common ways to eat are stir-fried lotus root slices, stewed pork ribs with lotus root, cold lotus root slices, fried lotus root, eight-treasure stuffed lotus root, etc. Lotus root can also be used to make food, medicine, and cosmetics.
Culture: The lotus root has an important place in Chinese culture and is regarded as a symbol of auspiciousness, purity, and beauty. It is often used to celebrate important occasions such as festivals and weddings.
02 Brown white.
Structure: It is a young shoot of a plant of the subfamily Bamboo, which is cylindrical in shape, smooth in appearance, and light green in color.
Growing Environment: It grows mainly in moist environments, and is commonly found in low-lying areas near rice paddies, rivers, and lakes.
Physiological characteristics: It has the effect of detoxifying fever and tonifying deficiency and strengthening the body. It is rich in nutrients such as amino acids, protein, and dietary fiber.
Uses: Coconut white can be used for cooking, and the recommended way to eat is stir-fried beef white. It can also be used to make canned food, pickled food, and dried food.
Culture: It is widely eaten in southern China and has a long history and cultural value. It is often used in a variety of cuisines and plays an important role in local traditional festivals and wedding celebrations.
03 Baby cabbage.
Structure: Bok choy belongs to the cruciferous family and has short, broad leaves with round or oval leaves and a crisp and tender texture.
Growing environment: Chinese cabbage is suitable for growing in a warm and humid environment, and is commonly found in fields and vegetable gardens.
Physiological characteristics: Chinese cabbage has the characteristics of diuretic, digestive and intestinal tract. It is rich in vitamins and other nutrients that are beneficial to human health.
Uses: Baby cabbage can be used to cook a variety of dishes, and the recommended dish is fried tofu with baby cabbage. It can also be used to make soups, cold dishes, and stir-fries.
Culture: Bok choy is one of the common vegetables in Chinese cuisine and is widely used in home cooking and recipes. It is loved in both rural and urban China and is an important part of people's daily diet.
04 Okra.
Structure: Okra is a perennial herbaceous plant with erect stems and heart-shaped leaves. Its flowers are yellow, bell-shaped, and the fruit is a long, thin pod containing many seeds.
Growing Environment: Okra is native to Africa and is now widely cultivated in southern China. It prefers warm, humid climates and grows in fertile soil.
Physiological characteristics: Okra is rich in vitamins and minerals, especially vitamin C. It has the effect of nourishing yin and kidney, supplementing vitamin C and calcium, and is also a low-calorie vegetable.
Uses: Okra can be used in a variety of cooking methods, among which cold okra is a common way to eat. In addition, okra can also be eaten in a variety of ways such as steaming, stir-frying, and hot pot, and its taste is rich and varied.
Culture: Okra is called"Plants**"It is widely cultivated and eaten in southern China. It is considered the star of vegetables and has a health and tonic effect. Okra is the best time to eat it in autumn, and people like to use it to make a variety of delicious dishes to enrich their diet.
05 Pumpkin.
Structure: Pumpkin is a kind of vegetable and fruit, with an oval or spherical appearance, and a textured and uneven surface. The interior is rich in fibrous flesh and many flat seeds.
Growing Environment: Pumpkins are widely distributed all over the world and are suitable for growing in warm climates and fertile soils. It needs plenty of sunlight and moderate moisture.
Physiological characteristics: Pumpkin is rich in vitamin E and other antioxidants, which has the characteristics of replenishing qi and lungs and protecting the gastric mucosa. It is also rich in fiber and minerals, which are beneficial for human health.
Uses: Pumpkin can be used in a variety of cooking methods, among which millet pumpkin porridge is a common recommended dish. In addition, pumpkin can also be used to make various delicacies such as pumpkin soup, stews, pastries, etc.
Culture: Pumpkins are widely used in recipes and celebrations in the fall. It is often used to make jack-o'-lanterns for Halloween, symbolizing a good harvest and good fortune. Pumpkins are also an important element in many cultures, endowed with rich symbolism and traditional values.
06 Taro:
Structure: Taro is a tuber plant with a brown or purple exterior and plump fleshy interior.
Growing environment: Taro grows in warm, humid climates and is usually grown in soils rich in organic matter.
Physiological characteristics: Taro is a nutrient-rich plant that contains a variety of vitamins and minerals. It has physiological characteristics such as enhancing human resistance, strengthening the spleen and stomach, promoting digestion, and enhancing appetite.
Uses: Taro can be used to cook a variety of dishes, including boiling, steaming, simmering, roasting, roasting, stir-frying, stewing and other methods. It is also a common ingredient that can be made into delicacies such as taro chicken.
Culture: Taro is a popular ingredient in many regions, and it plays an important role in the local food culture.
07 Yam:
Structure: Yam is a tuber plant with a cylindrical appearance and a rough epidermis.
Growing environment: Yam grows in a warm, humid climate and prefers soil rich in organic matter.
Physiological characteristics: Yam is considered to be a food that nourishes the spleen, stomach and kidneys. It has the effect of strengthening the spleen and invigorating the lungs, and is widely used in the field of traditional Chinese medicine.
Uses: Yam can be used to make a variety of dishes, such as yam pork bone soup, yam stir-fried meat, blueberry yam, etc. It can also be cooked into porridge and eaten as a staple food or vegetable.
Culture: Yam has a long history in Chinese food culture and is regarded as a nourishing ingredient and is often used as a tonic in autumn.
08 Celery:
Structure: Celery is a leafy vegetable with long, brittle stems and leaves.
Growing environment: Celery grows in cool climates and prefers soil rich in organic matter.
Physiological characteristics: Celery has the characteristics of diuresis, swelling, blood nourishment and deficiency. It is rich in dietary fiber, which helps to lose fat and cleanse the intestines.
Uses: Celery can be used in stir-frying, with a unique fragrance and crispy texture. It is often fried with dried fragrant meat, shredded meat, etc., and the taste is fragrant and delicious.
Culture: Celery is a common vegetable that is widely used in the diet of many places.
09 Water chestnut:
Structure: Water chestnut is a fruit with a hard shell on the outside and nut-like seeds on the inside.
Growing environment: Water chestnut is suitable for growing in warm and humid climates, usually in paddy fields or lakes.
Physiological characteristics: water chestnut is rich in protein, vitamins and trace elements, and has the characteristics of nourishing the kidneys, strengthening the spleen and appetizing. It is also believed to help clear away heat and detoxify, diuresis and reduce swelling.
Uses: Water chestnut can be used to cook a variety of dishes, such as fried water chestnut, water chestnut in sugar water, etc. It can also be used as a staple food or ingredient, common ones are water chestnut porridge, water chestnut cake, etc.
Culture: Water chestnut is considered an important ingredient in some regions and is often used in the cooking of traditional festivals. It also has symbolic significance in some cultural and religious ceremonies.