Mustard, Stem

Brassica juncea (L.) var. tumida

Other names: Sichuan (Szechuan) pickling mustard, Cha Tsoi,  Tsatsai, Tsa Tsai, Zha Cai, Cha Tsai, Mustard tube, Popotsai (Po Po Cai), Chingtoutsai (Qing Tou Cai), Katatow (Ga Da Tou), Sichuan swollen stem mustard, Big stem mustard, Yangtze river mustard, Fuling pickling mustard.

Unique of Chinese origin and very popular in China. Tsatsai can be used in pickling and stir-fry. Sichuan is a province of China. It is famous for hot pepper and Tsa Tsai in China. Szechuan is an old English name of the province.