It is commonly called violet cabbage, which is also called purple cabbage, which is colorful and easy to store. Originating from Europe, it has been imported into China for less than 100 years, and in 1827 it was referred to as the "back-to-back cabbage man" in the Botanical Name Diagram, which is expected to pass through the Silk Road. Purple kale is usually used in Europe as salad or Western food because raw food keeps its nutrients intact, and if it is not used to raw food, it must be hot, heavy oil and fried. Like other cabbage, violet glycerine contains a large amount of cellulose, which often enhances gastrointestinal function and promotes intestinal creeping. The chrysanthemum variety of eating methods, either fried, boiled, salted or mixed, but cooking or fried can affect the colour of the food, so as to keep a beautiful purple red, and to add a proper amount of vinegar before production, it can ensure that it does not turn black and purple after warming, so as to preserve the beauty of the finished product。
