What are the top ten traditional vegetables in China?

Wheat: originating in West and Central Asia du, it was introduced to China about 4,000 years ago.

Sorghum: The question of the origin of this species is still open. Many researchers have now determined that sorghum originated in Africa, then spread to South Asia and then to the Far East.

Lotus root: originated in South Asia and was later introduced to China.

Han

Grapes: brought back by Zhang Qian from the Western Regions, the earliest grapes were cultivated in Asia Minor between the Caspian and Black Seas, and its southern coast.

Walnuts: brought back by Zhang Qian from the West, it originated in the area of present-day Iran.

Pomegranate: brought back by Zhang Qian from the Western Regions, it was introduced from the then Shikoku and Anguo (present-day Bukhara and Tashkent in Uzbekistan).

Cucumber: brought back by Zhang Qian from the Western Regions, it is native to the tropical rainforest region in the southern foothills of the Himalayas in India.

Garlic: brought back by Zhang Qian from the Western Regions, native to the Mediterranean coast of Ancient Egypt, Ancient Rome, Ancient Greece.

Fava beans: brought back by Zhang Qian from the Western Regions, native to the Mediterranean coast of Europe.

Cilantro: brought back by Zhang Qian from the western region, native to the Mediterranean coast of Europe, and Central Asia.

Peas: Zhang Qian brought back from the western region, native to western Asia, the Mediterranean region and Ethiopia, western Asia Minor, all of Transcaucasia.

Taro: native to Southeast Asia.

Three Kingdoms, two Jin Dynasty, North and South Dynasties

Eggplant: imported from India, eggplant as a vegetable was first seen in the Northern Wei Dynasty's "Qimin Yaojiao".

Sui-Tang, Five Dynasties and Ten Kingdoms

Pepper: introduced to China during the Tang Dynasty, it is native to Persia, Arabia and South Asia.

Spinach: native to Persia (present-day Iran), introduced to China during the Tang Dynasty via Nepal in South Asia.

Fig: native to Arabia, later introduced to China during the Tang Dynasty.

Lettuce: native to the Mediterranean region of Europe, introduced to China during the Sui Dynasty.

Pistachio: native to Iran, introduced from Central Asia during the Tang Dynasty.

Silkmelon: native to India, introduced to China at the end of the Tang Dynasty, and not planted on a large scale until the Ming Dynasty.

Song and Yuan

Watermelon: native to Africa, introduced to the western region during the Tang Dynasty, and to the Central Plains during the Song Dynasty.

Carrots: native to Afghanistan, introduced from the West during the Yuan Dynasty.

Ming

Pineapple: native to Brazil.

Capsicum: native to Mexico, introduced to China at the end of the Ming Dynasty.

Bitter melon: native to East India, brought back to China by Zheng He.

Potato: native to the Andes Mountains around Chile and Peru, the end of the Ming Dynasty, imported into cultivation.

Sweet potato: native to the Americas in Mexico and Colombia, Ecuador and Peru.

Sunflower: native to the Americas, China's earliest record in the Ming Dynasty, Wang Xiangjin's "Qunfangpu"

Corn: native to Mexico and Peru's Andes, and then brought to the world by the Spaniards, the end of the Ming Dynasty, corn and widely planted.

Peanuts: Native to the northwest of Argentina and the Andes