Arrowhead. Chinese water plants with leaves shaped like arrowheads. Both leaves and shoots may be used. The shoots are crunchy with a slightly bitter flavour, and are used as starch in Chinese and Japanese cuisine. It is also described as a tuberous vegetable similar to a lily bulb with thin layered leaves.
Chinese preserved eggs. Eggs are covered with lime, salt and ash and buried in shallow holes for 100 days. They are then served uncooked with a sauce of soy sauce and chopped ginger.
Jujubes. These are wrinkled, olive-shaped berries with a stone which grow on a shrub related to buckthorn. They ripen from green, through red to dark brown. It has sticky flesh slightly reminiscent of a date. They are mostly dried, crystallised or made into thick jelly like Turkish delight.
An amaranth. It is similar to spinach and is generally stir-fried. The colour may vary from red to green.
