Pronunciation of the Chinese names for A. tuberosum, 韭菜, vary between Mandarin Chinese and Cantonese, as well as other dialects.[13][23] For instance, the green leaves are jiu cai, the flower stem jiu cai hua, and blanched leaves jiu huang in Mandarin, but in Cantonese are gau tsoi/kow choi 韭菜, gau tsoi fa 韭菜花 (chive blossoms), and gau wong 韭黃 (chive sprout) respectively.[25] Other renderings include cuchay, kucai, kuchay, or kutsay. The leaves are used as a flavoring in a similar way to chives, scallions as a stir fry ingredient.