The vegetable's Mandarin names are still uncommon in English; in most forms of Chinese cuisine, it is usually known as "luóbo", Chinese white radish, although in Cantonese and Malaysian cuisine, it is encountered as "lobak" or "lo pak", which are Cantonese pronunciations of the general Chinese term for "radish" or "carrot" (萝卜). In the cuisines of Hokkien and Teochew dialect-speaking areas such as Singapore, Thailand and Taiwan, it is also known as "chai tow" or "chai tau" (菜头). In any of these, it may also simply be referred to as "radish", with the regional variety implied by context. In English-speaking countries, it is also sometimes marketed as icicle radish.