In Chinese cuisine turnip cake and "chai tow kway" are made with daikon. The variety called "mooli" has a high water content, and some cookbooks recommend salting (or sweetening, depending on the region and context) and draining it before it is cooked. Sometimes, "mooli" is used as a medium for elaborately carved garnishes. More commonly, daikon is referred as "bailuobo" (白蘿蔔) in Mandarin or "lobak" in Cantonese. "Bailuobo" is used in a variety of dishes for its unique and mild flavour after being boiled and cooked. For soups, "bailuobo" can be seen in "bailuobo-paigu" soup (白蘿蔔排骨湯), "bailuobo-fanqie" soup (白蘿蔔番茄湯), bailuobo-doufu soup (白蘿蔔豆腐湯) etc. Delicacies such as "shredded "bailuobo"" (白蘿蔔絲) and "cut "bailuobo"" (白蘿蔔塊) are popular domestic dishes too. Similar to Japanese cuisine, there are many types of pickles (in Mandarin Chinese: 咸菜 "xiáncài" / 榨菜 "zhàcài") made with "bailuobo", for example "sour-sweet cut "bailuobo"" (酸甜白蘿蔔塊), "spicy "bailuobo"" (麻辣白蘿蔔), "bailuobo zhacai" (白蘿蔔榨菜), etc.