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Ong choi (espinaca de agua), planta utilizada tradicionalmente en la cocina oriental, cuenta con un alto contenido en hierro y vitamina A. Puede consumirse en forma de sopa acompañando otras verduras.

Heung choi (coriander), a plant similar in appearance to parsley, but with a completely different flavour and aroma. All parts of the plant are edible, but fresh leaves are generally used.

Kabocha, is a variety of Japanese pumpkin much appreciated for stuffed cooking or for confectionery.

Poo kwa, a vegetable from the cucurbit family with a flavour very similar to zucchini, its interior is white and its texture is soft and sweet.

Hin Cho (Chinese spinach), herbaceous plant of the amaranth family, is eaten cooked stems and leaves tender, boiled, steamed or sauteed. Its flavor is similar to spinach and its kale-like smell.

Heung choi (coriander), a plant similar in appearance to parsley, but with a completely different flavour and aroma. All parts of the plant are edible, but fresh leaves are generally used.