The Chinese cabbage belongs to the cruciferous family, and is an annual herb.Originally from China, it is mostly cultivated in Guangdong and Fujian provinces.It is produced from late autumn to spring.The stem of Chinese cabbage has a longer petiole, with leaves in a long oval shape, deep green in color with white powder on the stems and leaves, having a fresh aroma, tender texture, and delicious taste, making it one of the leafy vegetables with more vitamin content.The edible part of Chinese cabbage is the stem with leaves; although it contains more starch, its texture is not as soft as that of broccoli rabe but is very crisp, giving a unique flavor.Due to its vibrant green color, Chinese cabbage has become a popular dish at banquets.The quality requirements for Chinese cabbage: it should be fresh and tender with a fragrant taste, without any spoiled leaves or soil.
