Chinese kale belongs to the cruciferous family, an annual herb. It is native to my country and cultivated in Guangdong, Fujian and other provinces. Produced in late autumn to spring. Kale has a long petiole, long obovate leaves, dark green color, white powdery stems and leaves, a delicate smell, soft texture, and delicious taste. It is a green vegetable with more vitamins in leafy vegetables . The edible part of Chinese kale is cabbage stalk with leaves. Because the kale contains more starch, the taste is not as soft as the heart of the cabbage , but it is very crisp and has a unique flavor. Due to the emerald green leaf color, kale has become a very popular dish for feasting. The quality requirements of Chinese kale: The leaves and stems are fresh and tender, the taste is delicate and the quality is good if there is no rotten leaves and soil.