Task: Text Completion
Input (English): [header] How to cut bok choy [title] Select fresh bunches of bok choy. [step] Look for heads with bright green leaves and crisp white stalks without holes or discoloration. [substeps] Bok choy, also known as pak choi, can be found in a number of varieties that offer different flavors, sizes and colors. <sep> (A) Some bok choi have larger heads, but their leaves tend to be the same color. For freshers that prefer finer bok choi, this may be the best option. (B) Bok choi also be very hardy, and it has a shorter flowering period compared to its other plant types. [title] Cut the bok choi with a knife or small pole about 1/8th of an inch (0.6-0.91 cm) above the plant's surface. (C) Varieties with larger leaves tend to work well for salads and soups, while the smaller, narrower heads work well for stir-fries. [title] Trim and discard the thick base of the bok choy. (D) If you have any questions, contact a knowledgeable farmer or horticulture expert. [title] Choose and slice the bok choi to accommodate a variety of tastes.
Output (English): C