What are the rare vegetables on the market?

1. Winter amaranth (winter sunflower).

It is said to be an ancient vegetable.

It is usually made into a soup with tempeh, and the texture is a little smooth.

2. Amaranth (fungus).

This one is more slippery, and it feels like it's snot, so it's usually fried and eaten.

3. Beetroot sprouts.

A slightly bitter vegetable, superficially thought to be related to cabbage sprouts. Although cabbage sprouts are relatively sweet, beetroot sprouts are stir-fried in lard and have a high-quality taste that only mature adults can appreciate.

(1) Root vegetables. Including turnips, carrots, etc., they are eaten with fat, fleshy roots. The first year of cultivation forms fleshy roots, and the second year flowers and sets seeds. Except for kohlrabi (anchovy radish), which can be transplanted with seedlings, the rest are seeded and seeded.

2) Mustard greens. Including leaf mustard (row cabbage, snow fern, etc.), stem mustard (mustard, etc.), root mustard, mostly pickled and eaten.

3) Cabbage. Including Chinese cabbage, small cabbage, seaweed sprouts, etc., with tender leaf clusters or fat young stems for food, cultivation on multiple rows of seeds propagation, seedling transplanting.

4) Cabbage. These include Brussels sprouts, Brussels sprouts, cauliflower and broccoli, and are eaten with tender leaves, large bulbs, flower bulbs, or fat flower stems with flower buds. Propagation with seeds, seedling transplanting.

5) Nightshades. Including chili peppers, eggplant; Tomatoes are three kinds of vegetables, which are eaten with tender or ripe fruits, propagated by seeds, and transplanted with seedlings.

6) Melons. Including cucumber, winter melon, loofah, bitter gourd, pumpkin, gourd, vegetable melon, watermelon, melon, etc., the fruit is edible. Dioecious, propagated with seeds, seedlings can be transplanted, can also be live-seeded, some set up a frame, and some climb the cultivation.

7) Legumes. Including cowpeas, kidney beans, lentils, sword beans, edamame, peas, broad beans, etc., eaten with fresh pods or seeds. Root rhizobia have nitrogen fixation, and are generally seeded with seeds, and can also be transplanted with seedlings.

8) Leafy greens. Including spinach, winter cabbage, celery, amaranth, lettuce, lettuce, chrysanthemum, bracken, fungus, etc., mainly with green leaves or young stems for food, the growth period is short, and the seeds are generally used for direct seeding.

9) Onions and garlic. Including a variety of green onions, garlic, shallots, leeks, roots, etc., with leaves or bulbs rich in spicy substances for consumption. It can secrete phytoncides, which is a good predecessor of other vegetables, propagated with seeds, such as leeks, green onions, onions, etc., and can also be propagated asexually, such as garlic, onions, leeks, and lotus heads.

There are mainly agricultural biological classification, botanical classification, edible organ classification, etc. According to the agrobiological classification, vegetables can generally be divided into thirteen categories:

1) Cabbage: including Chinese cabbage, baby cabbage, mustard greens, etc.

2) Cabbage: including cabbage, cauliflower, broccoli, etc.

3) Root vegetables: including radish, carrots, etc.

4) Green leafy vegetables: including spinach, celery, chrysanthemum, lettuce, bracken, etc.

5) Onions and garlic: including onions, garlic, onions, leeks, etc.

6) Nightshades: including tomatoes, peppers, eggplants, etc.

7) Melons: including cucumbers, winter melons, pumpkins, loofahs, bitter gourds, etc.

8) Legumes: including cowpeas, kidney beans, lentils, broad beans, peas, etc.

9) Potatoes: including potatoes, taro, yams, ginger, etc.

10) Mustard greens: all kinds of mustard greens.

11) Aquatic vegetables: including lotus root, water chestnut, water chestnut, etc.

12) Perennial vegetables: including bamboo shoots, toons, goldenrod, etc.

13) Edible mushrooms: including mushrooms, shiitake mushrooms, fungus, etc.

1. Green leafy vegetables: lettuce, bracken, amaranth, leaf beet, chrysanthemum, camellia, sunflower, celery, winter cabbage, apricot, goldenrod, purple-backed geranium, mint, fragrant mint, bitter horsetail, bitter endive, perilla, celery, elm spinach, lettuce, etc.

2. Cabbage: seaweed, cabbage, baby cabbage, cabbage, etc.

3. Cabbage: broccoli, seaweed, purple cabbage, Brussels sprouts, kale, cabbage, kale, etc.

4. Root vegetables: burdock root, root celery.

Seaweed head (root beet), parsnip, chrysanthemum burdock, brahman ginseng, etc.

5. Nightshades: cherry tomatoes (mini tomatoes), sour pulp, etc.

6. Melons: bitter gourd, chayote, gourd (stirred gourd), snake gourd, gourd (hairy gourd), string bell winter gourd, reticulated melon, loofah, gourd, Eliza white melon, etc.

7. Beans: four-sided beans, snow peas (soft mascud peas), sword beans, kidney beans, vegetable soybeans (edamame), etc.

8. Onions and garlic: leeks (shallots) and chives, etc.

9. Potatoes: konjac, grass stone silkworm, Jerusalem artichoke, kudzu, jicama, yam, taro, etc.

10. Aquatic lettuce: callus white, mushroom, cattail, water chestnut, etc.

11. Perennial and miscellaneous vegetables: toon sprouts, daylily, wolfberry head, stone cypress, bamboo shoots, sweet corn, corn shoots, okra, lily, artichoke, horseradish, edible rhubarb, bulb fennel, overlord flower, etc.

12. Sprouts (seedlings): radish seedlings, pea seedlings, buckwheat vegetables, toon seedlings, etc.

13. Wild vegetables.

Water celery, bellflower, bracken, dandelion, purslane, shallot, chrysanthemum, hair cabbage, amaranth, halahai, etc.

Collard. Rheum. Artichoke.

Species main article: List of vegetables.

Legumes: green beans, peas, soybeans, edamame, beans, etc

Leafy vegetables: amaranth, spinach, chrysanthemum, lettuce, coriander, lettuce edible mushrooms: lion's mane mushroom, mushroom, fungus, shiitake mushroom.

Potatoes: sweet potato, potato, yam, taro.

Melons and fruits: winter melon, cucumber, loofah, bitter gourd, pumpkin.

Nightshades: tomatoes, peppers, eggplants, melon eggplants.

Onions and garlic: onions, onions, garlic, leeks, garlic.

Cauliflower: Golden needle.

Aquatic lettuce: lotus root, water chestnut, water chestnut.

Sea vegetable: nori.

Peppers, green peppers, onions, cauliflower, celery, lettuce, lettuce, spinach, coriander, leeks, bamboo shoots, loofah, bitter gourd, winter melon, cucumber, pumpkin, lettuce, eggplant, tomatoes, beans, lentils, taro, sweet potato, yam, okra, lotus root, chestnut, string beans, cabbage, cabbage, radish, potatoes.

Cabbage, eggplant, tomatoes, peppers.

Beans, tomatoes, eggplant, cabbage, potatoes, carrots, green peppers, radish.

In ancient China, there were few varieties of vegetables, and in summer there were even fewer varieties of vegetables. The hot climate in summer is the main reason for the off-season of vegetables, due to the influence of climatic conditions, cultivation technology, vegetable characteristics and other factors, there is often a shortage of vegetables in summer, that is, the so-called "garden drying" phenomenon often recorded in the literature. Therefore, in ancient times, China has always been committed to the introduction of foreign vegetable varieties to supplement the problem of single vegetable varieties in summer.

At present, the understanding of local vegetables in ancient China mainly comes from historical records. In the pre-Qin period in China, there are records of local vegetable species, there are more than 20 kinds of edible vegetables recorded in the Book of Poetry and Xia Xiaozheng, most of which are wild vegetables, and only melons, rue, gourds, leeks, sunflowers, and leaves are artificially cultivated, and these vegetables basically belong to the vegetables produced in China.

Among them, aoi is one of the most important cultivated vegetables, because it is a vegetable that can be grown and eaten all year round. In the Han Dynasty's "Four People's Moon Order", it is recorded that "sunflower" can be planted in the first month, "sunflower can be planted on the sixth day of June", and "winter sunflower can be planted after the middle of the ambush".

Since the Qin and Han dynasties, the variety of vegetables in China has gradually increased, and these increased vegetable varieties are basically from outside the territory. For example, onions and garlic, which are commonly used in cooking today, were introduced from the Western Regions during the Qin and Han dynasties, and then successively introduced the commonly used vegetables on today's tables - cucumbers, eggplants, loofahs, peppers, etc.

Interestingly, these exotic vegetables have become more and more dominant on the Chinese table, but have gradually marginalized China's native vegetables, such as okra and kohlrabi (kohlrabi), which are now less common.

Pocket-sized vegetables include mini cucumbers, mini winter melons, and golden-skinned zucchini, which are the least available in quantity.

What is the vegetable that China produces in the least amount.