Dry goods & condiments
Preserved Mustard (Mui Choy)
Preserved mustard-green leaves and stems used in Hong Kong cooking; it is not plum, despite the English reading of 梅.
- 繁體中文
- 梅菜
- English
- Preserved Mustard (Mui Choy)
- Bahasa Indonesia
- Mui Choy / Sawi Asin Kering (梅菜)
- Tagalog
- Mui Choy / Preserved Mustard (梅菜)
What is it?
Preserved mustard-green leaves and stems used in Hong Kong cooking; it is not plum, despite the English reading of 梅.
How to identify it
Look for dark-brown leafy stems in bundles, strips or chopped form, sometimes with visible salt or seasoning; it is not radish pieces.
- Dark preserved leaves and stems
- Bundled, stripped or chopped form
- Sweet/salted style stated on label
Common confusion
梅菜 has preserved leaves and stems; 菜脯 is radish in strips, chunks or mince.
Common Hong Kong household uses
Used with steamed minced pork, braised pork and vegetable dishes.
Preparation or handling
Open leaves and stems to check and rinse away grit. Wash or soak only as the label/recipe directs for saltiness, then cut and cook thoroughly.
Storage
Follow the package label; after opening reseal, refrigerate if directed, and use clean utensils.
Helper tip
梅菜 means preserved mustard greens here, not plum. Sweet and salty styles vary considerably by brand.
What Ma’am or Sir may say
買甜梅菜，唔好買菜脯。Buy sweet-style preserved mustard greens, not preserved radish.
Useful market phrase
Is this sweet 梅菜 or salted 梅菜?