A uniquely Chinese green

Traditional and fusion cooking styles, regional and international ingredients and a new awareness of healthy eating are all factors contributing to an exciting time for Chinese cuisine. Pauline D Loh explores the possibilities.

One of the vegetables largely associated with Chinese cuisine is the humble mustard green, caixin or choy sum.

In Chinese, its name translates as "heart of the vegetable", which hints at its tenderness and flavor. But it is still mostly relegated to a supporting role - as the greens in a bowl of noodles, or the garnish lining a plate of braised meats.