Is gongcai the same as lettuce?

Under normal circumstances, gongcai (stem lettuce) is not the same as lettuce (wosun), and they are two different vegetables.

Gongcai, commonly known as stem lettuce, has bright green color, crisp texture, and a taste similar to sea jelly. It has high edible value and various health benefits, including clearing heat, improving digestion, promoting urination, and lowering blood pressure. It differs from lettuce in terms of plant classification, appearance, texture, and nutritional composition. Lettuce belongs to the lettuce genus of the Asteraceae family and is a common vegetable mainly used for stir-frying or cold mixing, and it is not the same plant as gongcai.

Gongcai is usually the dried stem, long in shape, yellowish-green in color, and relatively hard in texture, whereas lettuce is fresh with a clear green skin and white flesh, usually conical or rod-shaped. After soaking or cooking, gongcai has a very crisp, tender, and elastic texture, often called "crunchy vegetable" because it makes a slight sound when chewed. In contrast, lettuce is also crisp but has a fresher taste and higher water content.

In daily life, it is recommended to consume both gongcai and lettuce in moderation without excessive intake. Maintaining a balanced and diverse diet is beneficial for maintaining good health.