(chayote-jangajji; ), or marinated and dressed with sauces and spices into a salad (chayote-muchim; ). In China, the chayote is known as the "Buddha's palm" () or or , and is generally stir-fried. In tropical Taiwan and southern China, chayotes are widely planted for their shoots, known as lóngxūcài (). Along with the young leaves, the shoots are a commonly consumed vegetable in the region. Chayote is widely used in Southeast Asia. In the Philippines, the plant is known as sayote and is grown mostly in mountainous parts of the country such as Benguet and parts of Cordillera Administrative Region. Chayote is used in many kinds of dishes such as soup (often as a substitute for upo squash), stir-fried vegetables and chop suey. It was among the numerous vegetables, grains, and fruits introduced into the country via the Manila galleon trade. In Indonesia, chayotes or labu siam are widely planted for their shoots and fruit. (Labu siam, literally "Siamese gourd", is used in both Indonesia and Malaysia.) It is generally used in Sundanese food as lalap and one of ingredients for Sundanese cuisine called sayur asem. In Timor-Leste, chayote is called lakeru Japones. It is speculated that chayote was introduced by Japanese soldiers during World War II. In Vietnam, chayote is called su su and is served in sautés, stir-fries and soups. In Thai cuisine, the plant is known as sayongte () or fak maeo (, literally meaning "Miao melon"). It grows mainly in the mountains of northern Thailand. The young shoots and greens are often eaten stir-fried or in certain soups. In Burma, the chayote is known as Gurkha thee or "Gurkha fruit" () and is cheap and popular. Chayote is also frequently eaten in South Asia. In eastern and north eastern India and Nepal, the plant and fruit is called squash or ishkus ( in Nepali), probably derived from the English word squash. Its shoots, fruit and roots are widely used for different varieties of curries. In the Indian state of West Bengal, it is generally known as squash (). The whole vegetable is used to make curries, or it is sauteed. It is also cooked with fish, eggs or mutton. It is largely eaten during the summer and rainy season as it contains much water and is a good source of vitamin C. The young branches are also considered for making items as saag or can be