The cooking and processing can be said to be the course of trimming and managing the ingredients according to the sensible, tasteful, nutritive and physiological requirements.To make the dishes delicious, it’s necessary to enhance the processing level and select the good ingredients. The vegetibles and edible mountain herbs which are being widely used for our people’s dietary life are as follows.

Radish
Select the white one with the good shape. Radish with its leaves is delicious and fresh.

Cucumber
The fresh one has the clear green colour, a few seeds and is thin.
It’s good to select the hard one with stiff skin and coarse thorns.

Lettuce
The fresh one is light green and its leaves fall down easily when touching them with the tips of fingers.

Cabbage
The fresh one has the round and overlapped leaves and is heavy when lifting it.

Allium adorum
The fresh one has the short and plump leaves and is soft and delicious and the root is glossy.

Green pepper
It is the most delicious when harvesting it between July and September. The round and dark green one which is not pressed by the finger is thick and not hot.

Bean sprout
The good sprout’s stalk is white and plump and has no rootlet.

Pickpurse
If gathering in Feburary and March, it is soft and delicious. If gathering in May and June, it’s tough and so it’s not good to use it for the dishes.

Giant garlic
One with thick roots is hot and delicious. The dry leaves and thin shape show that the giant garlic has not yet grown completely.

Todok
The good Todok has the thick and straight roots.

Common burdock
The good burdock has the thin and straight roots and is soft

Songi mushroom
The good mushroom has the unbroken surface of kat, short stalk, thick inside part and is white.

Lentinus edodes
The good one has the light brown kat and the back surface of kat is white.