Here's the Chinese broccoli I sauteed up with a bit of coarse salt and lots of crushed garlic.
I bought at Ranch 99 some marinated mustard greens with edamame and dreid tofu.
And also some seaweed salad.
I had briefly toyed with idea of making my own zhong zi. But was glad I decided to go the lazy route and buy pre-made. I can't begin to imagine making these when under Kobe Cow Bloating disease. I had gotten two kinds - Taiwanese and Cantonese, both savoury. The Taiwanese had pork, peanuts, mushroom. The Catonese had pork, duck egg yolk, and sausage.