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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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Girthier Gai Lan. Top, Middle, Bottom.

Slimmer Choy Sum. Top, 2nd from top, Second last, Bottom.

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2 comment threads

x-post https://www.reddit.com/r/AskCulinary/comments/15da4gs/is_chinese_kale_harder_to_chew_merely_be... (1 comment)
x-post https://cooking.stackexchange.com/questions/124758/are-thicker-wider-vegetables-harder-to-chew... (1 comment)
x-post https://cooking.stackexchange.com/questions/124758/are-thicker-wider-vegetables-harder-to-chew...