Chopped fresh cilantro and parsley are popular garnishes. Parsley and chopped green onions are common garnishes. There are plenty of variations of this popular Cantonese dish, with different toppings and garnishes. Daikon radish or pickled daikon ("takuan") are popular garnishes for the dish. Tomatoes, lettuce, cucumbers, and other garnishes, such as pickles can be added. They are often added to salads as garnishes. Lemons and limes are also used as garnishes or in cooked dishes. Common garnishes include a slice of lemon or some lettuce. Freshly made crisp fried onions may be used as garnishes in some restaurants. These were formerly common garnishes for soups. The chili may be served alone, or with cheese, onions, or occasionally tomatoes as garnishes. Flavorings and garnishes can vary from region to region. Two examples of these non-edible garnishes are cocktail umbrellas and swizzle sticks. Bacon and sausages are also commonly used as borscht garnishes. However, cocktail umbrellas differ from other drink garnishes.