Gong Cai is a green dehydrated vegetable of the genus Lettuce . The color is bright green, the texture is refreshing, the taste is like jellyfish , and the edible value is extremely high. During the Qianlong reign of the Qing Dynasty, it paid tribute to the court and every year afterwards, it was called ” tribute dishes “. Because of its sound, crisp and refreshing food, Premier Zhou Enlai in the 1960s vividly called it “Xiangcai” and also “Mountain Stingcai”. It can be eaten in a variety of ways. It can be prepared separately or as a platter. It can be served cold or fried; it can be used to make Chinese food and Western food. It can be salty, sweet, spicy, or vegetarian.