A must in Guangdong cuisine. It is cultivated specifically for the tender, crunchy stems and flavorful flowers, which have a hint of a mustard-like bite.
These are sweet and flavourful versions of what you get out in the restaurants. They are grown slowly to extract all the goodness from the earth and that is why they taste so good. Rich in β-carotene, Vit A, C, Ca, P, K, Fe, Zn, Mn, etc. It is often served in salads, Asian soups or stir-fried dishes containing meat and vegetables, providing a crisp textured vegetable with a delicate, slightly mustard-like flavor.