First of all, in terms of appearance, Gongcai is a common green vegetable, its leaves are narrow and flat, the color is dark green, relatively thick, and the texture is fresh and tender. Lettuce, on the other hand, is a kind of vegetable stem, its stem is cylindrical, the skin is smooth, the color is generally light green or white, and the texture is crisp and juicy. Therefore, in terms of appearance, there are obvious differences in form between tribute vegetables and lettuce.
Secondly, in terms of taste, the leaves of tribute vegetables are tender in taste and have a certain fragrance, which is suitable for stir-frying, boiling soup and other cooking methods. The stem of lettuce is crisp and tender, refreshing in taste, rich in water, and can be eaten raw or used to make cold dishes, hot pot ingredients, etc., which is very suitable for summer heat. Therefore, in terms of taste, there is also a big difference between tribute vegetables and lettuce.
Finally, in terms of use, tribute dishes are often used in cooking dishes such as stir-fries, stews, etc., and can also be used as raw materials for cold dishes. Lettuce, on the other hand, is mainly used for raw food or pickled, and its refreshing taste is suitable for eating directly or making cold dishes with other ingredients. As a result, tribute dishes and lettuce also differ in their culinary uses.
To sum up, although Gong Cai and Lettuce are somewhat similar in name, they are actually two completely different vegetables, and there are obvious differences in appearance, taste, and use.