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...shape to be eaten with [[chopsticks]]. It is also common in [[Vietnamese cuisine]], where it is called ''cải làn'' or ''cải rổ''. ...ts alternate version, '''gai-lan''', derive from [[Cantonese (linguistics)|Cantonese]].

...isine]], especially in the [[cuisine of Hong Kong]], and in the [[Japanese cuisine|Japanese]] in ''[[Nabemono]]'' (Japanese [[hot pot]]). Overcooking should b [[Category:Cantonese cuisine]]

'''Five-spice powder''' is a convenient seasoning in [[Chinese cuisine]]. It incorporates the five basic flavors of Chinese cooking — [[swee ...assia]]), [[clove]]s, and [[fennel]] seeds. It is used in most recipes for Cantonese roasted [[duck]], as well as [[beef]] [[stew]]. The Five-spice powder mixt

The '''Longan''' ({{zh-stp|s=龙眼|t=龍眼|p=lóngyǎn}}; [[Cantonese language|Cantonese]] ''long-ngan''; literally "[[Chinese dragon|dragon]] eye"; [[Thai language ...ongan ({{zh-cpl|c=圓肉|p=yuánròu|l=round meat}}) are often used in [[Chinese cuisine]], Chinese [[food therapy]] and [[Chinese medicine|herbal medicine]] and Ch

...al uses, best known in the west today for its appearance in Southeast Asia cuisine but also common in recipes from medieval [[Europe]]. Though it resembles [[ [[Category:Thai cuisine]]

...Chinese long bean. It is known as ''dau gok'' in [[Cantonese (linguistics)|Cantonese]], ''thua fak yao'' in [[Thai language|Thai]] and ''kacang panjang'' in [[M ...in [[stirfrying|stirfries]] in [[Chinese cuisine|Chinese]]. In [[Malaysian cuisine]] they are often stirfried with [[chile pepper|chillies]] and [[shrimp past

...Chinese long bean. It is known as ''dau gok'' in [[Cantonese (linguistics)|Cantonese]], ''thua fak yao'' in [[Thai language|Thai]] and ''kacang panjang'' in [[M ...in [[stirfrying|stirfries]] in [[Chinese cuisine|Chinese]]. In [[Malaysian cuisine]] they are often stirfried with [[chile pepper|chillies]] and [[shrimp past

...--It's not clear what dialect "ngônkcôi" comes from, if it's "ong choy" in Cantonese-->|p=wéngcài}}). ...not require much if any care, it is used extensively in Malay and Chinese cuisine, especially in [[rural]] or ''[[kampung]]'' (village) areas. It is not to b

...oo''' (Korean), '''lobak''', '''loh bak''', '''lo-bok''', or '''lo bok''' (Cantonese), '''labanos''', '''rabu''', '''phakkat-hua''', and '''củ cải trắng'' Daikon is an important part of [[Japanese cuisine]].

...'''yangmei''' ({{zh-cp|c=[[wiktionary:杨|杨]][[wiktionary:梅|梅]]|p=yángméi}}; Cantonese: yeung4 mui4), '''yamamomo''' ([[Japanese language|Japanese]]: ''yamamomo'' [[Category:Chinese cuisine]]

...'''yangmei''' ({{zh-cp|c=[[wiktionary:杨|杨]][[wiktionary:梅|梅]]|p=yángméi}}; Cantonese: yeung4 mui4), '''yamamomo''' ([[Japanese language|Japanese]]: ''yamamomo'' [[Category:Chinese cuisine]]

...'''yangmei''' ({{zh-cp|c=[[wiktionary:杨|杨]][[wiktionary:梅|梅]]|p=yángméi}}; Cantonese: yeung4 mui4), '''yamamomo''' ([[Japanese language|Japanese]]: ''yamamomo'' [[Category:Chinese cuisine]]

...'''yangmei''' ({{zh-cp|c=[[wiktionary:杨|杨]][[wiktionary:梅|梅]]|p=yángméi}}; Cantonese: yeung4 mui4), '''yamamomo''' ([[Japanese language|Japanese]]: ''yamamomo'' [[Category:Chinese cuisine]]

...'''yangmei''' ({{zh-cp|c=[[wiktionary:杨|杨]][[wiktionary:梅|梅]]|p=yángméi}}; Cantonese: yeung4 mui4), '''yamamomo''' ([[Japanese language|Japanese]]: ''yamamomo'' [[Category:Chinese cuisine]]

* [[Double steaming]] for a Cantonese dish called ''Winter melon urn'' (冬瓜盅). [[Category:Filipino cuisine]]

...-cp|c=葫子|p=húzi}}) in Mandarin, and '''wu4lou4''' ({{zh-st|s=葫芦|t=葫蘆}}) in Cantonese. In [[Italian cuisine]], it is known as ''cucuzza'' (plural ''cucuzze'').

*China (Cantonese): 佛手瓜 ''fut sao gwa'' (lit. Buddha hand melon), 合掌瓜 ''hup jeung [[Category:Vietnamese cuisine]]

[[Category:Cantonese cuisine]] [[Category:Hong Kong cuisine]]

...[[Standard Mandarin|Putonghua]] and "lat mok" in [[Cantonese (linguistics)|Cantonese]], means "spicy (hot) wood", and is reminiscent of the English name "horser [[Category:Filipino cuisine]]