Chinese broccoli resembles a soft, floppy kale with green stems and ribs, it has the same gathered stalk of broccoli but with a limp, spinach-like leaf. It may be steamed, boiled or used in stir-fries and has a slightly sweeter flavour than broccoli. May also be used in soups.
Chinese celery is similar to regular celery but thinner and with a more delicate flavour. The seed is used as well as the leaves. Asian celery is smaller and darker than European celery. It is also stronger, so it is not used raw but is used for flavouring stocks and soups. It is sometimes thought of as celery or parsley.
Bean curd fermented with rice wine and spices, coloured red or white and kept in brine. It has a strong cheesy flavour and is served as a side dish or condiment. Called Chinese white cheese if it is coloured white.
Chinese chives or garlic chives are larger than chives in the West and with a slightly garlicky flavour. They are used in the same way as chives.
