Comments on Is Gai Lan harder to chew, simply because it's wider, than Choy Sum?
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Is Gai Lan harder to chew, simply because it's wider, than Choy Sum?
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Many Chinese restaurant servers counsel that Choy Sum (菜心) is easier on the teeth and to chew, because it's thinner than Gai Lan (芥蘭). Is this scientifically true?
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