Chinese cabbage
Chinese cabbage primarily refers to two types of leafy greens that are integral to Chinese cuisine and widely cultivated across the country: napa cabbage and bok choy. Originally, it was grown in the Yangtze River Delta region and it was popularized for its medicinal qualities.
Today, it is a staple of Chinese cuisine and it is widely used for pickling, but it is also often consumed raw, baked, or braised. The vegetable is commonly used in China, Japan, and Korea. In Japan, it is a symbol of prosperity, while in Korea it is used to produce the popular kimchi.
When stir-fried, Chinese cabbage is often accompanied by mushrooms, tofu, or zucchini in order to create a variety of flavorful and healthy dishes.
Part of
Hui guo rou
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