Mei-kan-choy (Fig. 4) is usually made from the sun-dried outer leaves of leaf mustard pickles. After fermentation, the outer leaves are removed for sun drying or removed after sun-drying of the whole leaf mustards. The dried outer leaves are wrapped into bunches, packed, and stored at ambient temperature. After rehydration and cleaning, the leaves are commonly chopped into small pieces to cook with meats. In particular, it is an important ingredient to cook with pork slices or ground pork, such as mei-kan-ko-lo, a famous Chinese dish.

Figure 9 A large-scale sun-drying of leaf mustard pickles in preparation of fu-choy and mei-kan-choy.

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