1. Lotus root: Lotus root is one of the ten most common seasonal vegetables in autumn, mainly produced in Hubei, China. It can be eaten raw, cooked or made into powder. It is a top liquid food and nourishing treasure suitable for the weak. There are also many aspects of research in China, such as cold salad, stir-fry, fried meatballs, stew and so on.

2. Water chestnut: Water chestnut is a kind of fruit with another name, such as water chestnut and water chestnut. It can be eaten raw, cooked or processed into water chestnut. It is also rich in protein, vitamins and trace elements, and has the functions of quenching thirst, hangover, diuresis and lactation. It is a kind of fruit with crisp skin and delicious meat when it is young and tender.

3. Chicken's head rice: Chicken's head rice is a kind of vegetable with the reputation of "ginseng in water", and its fruit is light yellow and spherical. It is a kind of green health food with homology of medicine and food. Generally, it is listed in the middle and late August of each year. Euryale ferox is a dried product made of this fresh vegetable through a certain process.

4. Zizania latifolia Bunge: Zizania latifolia Bunge is a common aquatic vegetable, native to China and Southeast Asia. Officially listed in autumn every year, most people will buy some health-care ingredients with fresh and sweet taste, which have the effects of promoting fluid production, quenching thirst, clearing away heat and reducing dryness.

5. Water shepherd's purse: Water shepherd's purse is a group of precious vegetables, mainly grown in clear water ponds, and there are other nicknames, such as water shepherd's purse and lake cuisine. It is usually eaten with the tender leaves of this plant and has a fresh, tender, smooth and mellow taste. It is usually used to make soup, but it is a dual-purpose vegetable with high health care function because it is rich in vitamins and minerals.

6. Horseshoe: Horseshoe, also known as water chestnut, is one of the characteristic vegetables in China, which can be eaten raw, cooked, cooked and canned. Crisp and sweet, usually eaten with swollen bulbs. The flowering and fruiting period of this vegetable is from May to 10 every year, and the season of mass market is generally in late autumn.