Wiry, hard, translucent noodles made of mung bean flour.

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.

White flowering broccoli. Resembling a soft, floppy kale with green stems and ribs treated in the same way as broccoli.

Chinese mustard cabbage. A strong, mustard-flavoured cabbage used in Cantonese soups.

Chinese broccoli