Pickling labuyo, sometimes with garlic and red onions, are also pickled in bottled vinegar. The spiced vinegar itself is a staple condiment in Filipino cuisine. In Vietnamese cuisine, vegetable pickles are called ("salted vegetables") or ("sour vegetables"). or is made from a variety of fruits and vegetables, including , eggplant, Napa cabbage, kohlrabi, carrots, radishes, papaya, cauliflower, and . made from carrots and radishes are commonly added to sandwiches. is made by pressing and sun-drying vegetables such as and bok choy. is a specialty of Nghệ An and Hã Tĩnh provinces made from jackfruit. In Burma, tea leaves are pickled to
Choy Li Fut forms in the Choy Li Fut system as a whole, it is not required to learn every form to complete training in Choy Li Fut. As the Choy Li Fut system spread, different schools and branches added other martial arts masters to their curriculum, adding new forms or modifying some form techniques. This dissemination and evolution of Choy Li Fut resulted in the variations of forms and practices we see between schools and branches. Having both Northern and Southern Chinese influences gives Choy Li Fut a wide variety of weapons in its arsenal. Originally, there were 40 weapons in the