Yale Cantonese: a5 | áh: Cangjie: ... water spinach or ong choy (Ipomoea aquatica), used as a vegetable in south China and southeast Asia / Taiwan pr. [yong1] In traditional Chinese cooking, master soup can be made from many things. The Chinese water spinach, or Ipomoea aquatica, is part of the morning glory genus, called so because of their trumpet-shaped flowers that peak at full bloom in the morning. ... Another Chinese name for the vegetable is 蕹菜, pronounced ong choy in Cantonese, and it … An article with a brief history of food and a delicious Cantonese recipe. Its main ingredient, spinach, contains rich carotene, vitamin C, vitamin E, calcium, phosphorus, ferrum/iron, etc. It also goes by the name of ong choy in Cantonese or kōng xīn cài (空心菜) in Mandarin, which translates to “hollow heart vegetable”. Amaranthus dubius, (simplified Chinese: 苋菜; traditional Chinese: 莧菜; pinyin: xiàncài), often bearing red or purple marks; Amaranthus tricolor; Capsella bursa-pastoris, "shepherd's purse", (simplified Chinese: 荠菜; traditional Chinese: 薺菜; pinyin: jìcài) The name of the recipe – garlic spinach in chicken broth, is not an accurate description of the original dish. Chinese spinach can mean any of several plants grown as leaf vegetables in China (among other places): . It is called Shang Tang Bo Cai in Chinese, which means spinach cooked in a master soup. Stir-fried Spinach with Minced Garlic is a favorite of many Chinese people due to its simple cooking method and abundant nutrition value. Chinese Water Spinach（空心菜） Chinese Water spinach is a long, leafy green vegetable with hollow stems that is grown in water or damp soil.