Chinese pickles is usually done using high-fiber vegetables and fruits, such as which Chinese leaf vegetables often used in Chinese cuisine?
Chinese cabbage
Chinese cabbage
Chinese cabbage ("Brassica rapa", subspecies "pekinensis" and "chinensis") can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
Chinese pickles
Chinese pickles or Chinese preserved vegetables consist of various vegetables or fruits that have been fermented by pickling with salt and brine (), or marinated in mixtures based on soy sauce or savory bean pastes ().
 The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes.
 As of now, there are more than 130 kinds of pickles.
Arroz chaufa
Arroz chaufa also known as Arroz de chaufa (Chinese rice) is a Peruvian fried rice dish.
 It is a chifa style dish, a mix of Peruvian and Chinese cuisine.
 It consists of a mix of fried rice with vegetables, usually including Chinese onions, eggs, and chicken, quickly cooked at a high flame, often in a wok with soy sauce and oil.
 It is highly influenced by Chinese cuisine due to the influx of Chinese immigrants to Peru.
 In Ecuador, a similar dish is known as "Chaulafan". List of Uzbek dishes
This is a list of notable Uzbekistani dishes and foods.
 Uzbek cuisine is the cuisine of Uzbekistan.
 The cuisine is influenced by local agriculture such as grain farming.
 Breads and noodles are a significant part of the cuisine, and Uzbek cuisine has been characterized as "noodle-rich".
 Mutton is a popular variety of meat due to the abundance of sheep in the country, and it used in various Uzbek dishes.
 Ingredients used varies by season.
 For example, in the winter, dried fruits and vegetables, noodles and preserves are prominent, while in the summer vegetables, fruits (particularly melon) and nuts are more prominent.
 Bread ("nan", "obi non") has a prominent role in Uzbek cuisine, and is influenced by pre-Islamic traditions.
 In Uzbek culture, elders are typically served food first, as a sign of respect toward them. Gardening
Gardening is the practice of growing and cultivating plants as part of horticulture.
 In gardens, ornamental plants are often grown for their flowers, foliage, or overall appearance; useful plants, such as root vegetables, leaf vegetables, fruits, and herbs, are grown for consumption, for use as dyes, or for medicinal or cosmetic use.
 Gardening is considered by many people to be a relaxing activity. Vegetable chips
Vegetable chips (also referred to as veggie chips) are chips or crisps that are prepared using vegetables.
 Vegetable chips may be fried, deep-fried, dehydrated, dried or baked.
 Many different root vegetables or leaf vegetables may be used.
 Vegetable chips may be eaten as a snack food, and may accompany other foods such as dips, or be used as a topping on dishes.
 In the United States, vegetable chips are often mass-produced, with many brands marketed to consumers. Chop suey
Chop suey ( ) is a dish in American Chinese cuisine and other forms of overseas Chinese cuisine, consisting of meat (often chicken, fish, beef, shrimp, or pork) and eggs, cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce.
 It is typically served with rice but can become the Chinese-American form of chow mein with the addition of stir-fried noodles. Ogbono soup
Ogbono soup (Igbo: "bush mango" ) is a Nigerian dish made with ground ogbono seeds, with considerable local variation.
 The ground ogbono seeds are used as a thickener, and give the soup a black coloration.
 Besides seeds, water and palm oil, it typically contains meat, seasonings such as chili pepper, leaf vegetables and other vegetables. Typical leaf vegetables include bitterleaf and celosia.
 Typical other vegetables include tomatoes and okra.
 Typical seasonings include chiles, onions, and iru (fermented locust beans).
 Typical meats include beef, goat, fish, chicken, bush meat, shrimp, or crayfish.
 It can be eaten with fufu, pounded yam, or with rice.
 In other countries the soup may be available in packaged prepared form in some markets that specialize in Western African foods.
 Ogbono soup has a mucilaginous (slimy) texture, similar to okra soup. South Asian pickles
Achaar, South Asian pickles or pickles of the Indian subcontinent are made from certain varieties of vegetables and fruits - finely chopped and marinated in brine or edible oils along with various Indian spices.
 Some varieties of fruits and vegetables are small enough to be used whole.
 Some geographic regions specialize in pickling meats and fish. Chard
Chard ("Beta vulgaris" subsp.
 "vulgaris", Cicla-Group and Flavescens-Group) ( ) is a leafy green vegetable often used in Mediterranean cooking.
 In the Flavescens-Group-cultivars, the leaf stalks are large and are often prepared separately from the leaf blade.
 The leaf blade can be green or reddish in color; the leaf stalks also vary in color, usually white, yellow, or red.
 Chard has highly nutritious leaves making it a popular addition to healthful diets (like other green leafy vegetables).
 Chard has been around for centuries, but because of its similarity to other beets and some other vegetables such as cardoon, the common names used by cooks over the centuries may be confusing.