liuzhou

I don't know. I've never knowingly had it. Maybe I have, but most of these greens look the same after being cooked. I'll get to gai choy soon. It is one of the two most common greens round here.

@Beebs My exhaustive poll among China's 1.4 billion population has elicited five replies so far from friends whose culinary knowledge I trust. The consensus is that red cabbage is mainly pickled much as it is in Europe and, I believe, North America. Some said they only use it in western style salads, but they are very unusual - both my friends and the salads. Chinese people rarely do raw. If anyone comes up with a specifically Chinese usage, I'll let you know.

Yes. I see what you mean. I need to find a botanist.

As it has been mentioned, I'm also bringing this one forward. Basella alba 木耳菜 (Mand: mù ěr cài; Cant: muk6 ji5 coi2; literally 'wood ear vegetable') seems to be most commonly called Malibar spinach in English. Not closely related to true spinach, it has many names in both Chinese and English. In English - vine spinach, red vine spinach, climbing spinach, creeping spinach, buffalo spinach and Ceylon spinach among others. In Chinese - 紫角叶, 胭脂菜, 胭脂豆, 蚕菜, 木耳菜, 天葵, 胡臙脂, 牛皮凍, 蟳公菜, 蟳管菜, 蟳菜, 蝟菜, 軟筋菜, 軟姜仔, 藤菜, 藤葵, 蔠葵, 非洲菠菜, 繁露, 蘩露, 龍宮菜, 潺菜. No! I'm not going to transliterate all of those! It is usually briefly stir fried or added to soups. Over-cooking it can make it somewhat mucilaginous or slimy, similar to the sliminess associated with okra. It can also be eaten raw but is somewhat tough and peppery. It has no connection to the similarly named fungus, 木耳 (wood ear fungus). It is easily differentiated from true spinach which has purple tinged stems and roots. However, there is apparently a variety of Basella - Basella rubra which does have red to purplish stems and roots. I've never seen it, though.

While in the supermarket I picked up a bunch of 'gailan'. Brassica oleracea var. alboglabra as noted by @KennethT. In Chinese it is 芥兰/芥蘭 (Mand: jiè lán; Cant: gaai3 laan4*2). In English it is usually Chinese broccoli or sometimes Chinese kale. In the next image you can see the thick stem, @KennethT also mentioned. This is another vegetable that is usually simply stir fried (in lard, for preference) with garlic and maybe oyster sauce.

I'll get to Malabar spinach soon. It's one on the list. I'm in the supermarket now. I 've just counted. They have 117 vegetables on offer!

Yes. They are salty. That's how they are made. I seldom rinse them. When your dish is cooked, you can adjust the seasoning, if required. Probably not. Be careful if you are also using soy sauce.

Definitely not gailan, which I will get around to. But indicative of the confusion that surrounds this topic. And talking of confusion, here is a round-up of cabbage-y looking things widely available here which I have never been able to identify, despite having tried for years. The first is 奶白菜 (Mand: nǎi bái cài; Cant: naai5 baak6 coi3) which translates as 'milk cabbage'. Then we have 小白口 (Mand: xiǎo bái kǒu; Cant: siu2 baak6 hau2) which translates literally as 'small white mouth'. The only on-line reference I can find in any language says that it is napa cabbage, which it clearly isn't.

Yeah. The spinach is just coming into season. It will get cheaper over the next few weeks.

@gfweb Here are the two side by side.

Vegetables are relatively cheap, but when you compare you have to remember that incomes in China are a lot lower than the USA. It's not a simple exchange rate calculation. You have to look at price as a percentage of average income to really compare.

I've made and posted this before, but no apologies. It is different every time. Pork marinated with olive oil, lemon juice and zest, garlic, crushed coriander seeds, chilli and salt. Stir fried until cooked through, then scallions added. Served with a tomato, onion and basil salad with a lemon vinaigrette and rice. Sadly, probably the last basil of the year, unless I can nurture some cuttings I have made and re-rooted today. Depends on the weather.

Now for an easy one. I'm exhausted! Spinacia oleracea I never associated spinach with Chinese cuisine until I got there. Now I learn that China grows 85% of the world's supply. One thing I like about China is that all the vegetables here are only available seasonally; out-of-season supplies flown halfway across the world are very unusual. And spinach has just started to reappear in the last week. In Chinese, 菠菜 (Mand: bō cài; Cant: bo1 coi3).

苗 (Mand: miáo; Cant: miu4) means 'seedling; shoot; young plant'.

Here is a weird one. Again, it looks similar to choy sum, but goes by the name of 菜花 (Mand: cài huā; Cant: coi3 faa1), literally meaning 'vegetable flowers'. Unfortunately, exactly the same name is used for cauliflower and two sexually transmitted diseases. Do not search for Google pictures of this vegetable; you will only get cauliflowers and STDs). To continue the sexual connection this is the leaves and flowers of rape. Nothing to do with sexual violence. Rape is the source of rapeseed oil aka Canola. The name is derived from the Latin 'rapus' meaning 'turnip', a closely related plant. It also comes in a red stemmed variety. 红菜花/紅菜花 (Mand: hóng cài huā; Cant: hung4 coi3 faa1).

That would be great. By the way here is a better picture showing the flatter version of the round cabbages you commented on earlier.

I thought the same at first, but the same supermarket also sells 油菜 (Mand: yóu cài; Cant: jau4 coi3) which is Yu Choy or Yu Choy Sum - Rapeseed Veg.. I can't think they would have two if they are the same thing. I'll get to the 油菜 (Mand: yóu cài; Cant: jau4 coi3) soon. Tomorrow, I'll try to get a picture of the two together,so we can compare.

I don't think so. The leaves are noticeably different. The 'large' in the name refers to the cabbage not the leaves. The two cabbages are the same size.

I read that The Cleaver Quarterly have started a Kickstarter campaign to raise funds to produce a set of 52 cards depicting the Chinese vegetables. 52? OK, that's the number of cards in a standard deck of playing cards, but... I have more than 52 on my list that I'm working through here and that is just the leaf vegetables! Wait until I get to the root and vegetable fruits, gourds etc. I'm just jealous that I didn't think of Kickstarter! 😭

Brassica rapa var. parachinensis or Brassica chinensis var. parachinensis Sometimes referred to as "Chinese flowering cabbage" (although all cabbages flower if left to their own devices) or Choy sum. In Chinese it is, 菜心 (Mand: cài xīn; Cant: coi3 sam1) which means 'vegetable heart'. Usually simply stir fried with garlic. Sometimes then finished with oyster sauce. It is also used in hot pots. There is another version with slightly larger leaves and few flowers. This is known as 油菜心 (Mand: yóu cài xīn; Cant: jau4 coi3 sam1). To my palate, it tastes exactly the same as the first. Finally, there is also a purple stemmed variety.

Good question. It strikes me that I've never actually been served it by any Chinese friends and there are no recipes in any of my Chinese cookbooks or on the internet, that I can see. Yet every supermarket and wet market has it, so they must be doing something with it. I guess it is simply stir fried like the green and white varieties. I'll ask friends over the weekend how they use it. I have used myself, but only in western style dishes.

The flatter ones are those I pictured first above. These: I'm somewhat surprised they are being described as Taiwanese. Cabbage is generally considered to be a north China thing here, although widely available.

Had a rather heavy lunch, so a light dinner tonight. Stir fried fresh ramen noodles with duck and leeks. Duck marinated with Shaoxing wine, garlic, ginger and chilli. A splash of soy sauce near the end.

Today is the 9th day of the 9th month in the Chinese calendar, celebrated by the Double Ninth Festival, a day when people like to climb mountains, enjoy the chrysanthemum or pay respects to ancestors. So now seems a good idea to jump ahead of my plan and deal with @heidih's lucky find. Garland chrysanthemum, glebionis coronaria, formerly called chrysanthemum coronarium, is also sometimes known as chrysanthemum greens, chop suey greens, Japanese greens, crown daisy chrysanthemum, edible chrysanthemum, or cooking chrysanthemum. In Chinese, it is 茼蒿 (Mand: tóng hāo; Cant: tung4 hou1). Whatever name you choose, they are the edible leaves of a variety of chrysanthemum (of course!) It is a fairly common green vegetable here, mainly used in hot pots and should be added just before serving. Long cooking doesn’t do it any favours – the leaves turn bitter. It is also used in soups, stir fries and in Taiwanese oyster omelettes. It can also be eaten raw in salads. I like it, too.

Here is an answer to @ElsieD' s problem of Napa cabbage being too much for her needs (If she can find them). Many needs I would think. Also available are 娃娃菜 (Mand: wá wá cài; Cant: waa1 waa1 coi3) which is 'baby cabbage', a small growing version of Napa. Particularly popular in Sichuan, but available widely. Perhaps bizarrely, these are sold in supermarkets in packs of three, rather defeating the point. However, I am able to buy them separately in wet/farmer's markets. I didn't measure them, but they are about ⅓ of the size of Napa. I'm glad they are clean!