Chinese cabbage , also known as Brassica rapa var . pekinensis , is a various and democratic veggie that comes in various sort . Each variety has its own alone characteristics , making it a favorite among nurseryman and cooks alike . Here , I will talk about some of the dissimilar varieties of Taiwanese cabbage , highlight their distinct feature and culinary uses .
1 . Napa Cabbage ( Brassica rapa var . pekinensis ): Napa cabbage is perhaps the most well - known variety of Taiwanese cabbage . It has an ellipse - shape fountainhead with light green leaves . The leave of absence are tender and have a modest , slightly sweet flavor . Napa cabbage is commonly used in Asian culinary art , especially in splash - Roger Fry , soups , and kimchi . Its crunchy white chaff add a refreshing element to any dish .
2 . Baby Bok Choy ( Brassica rapa var . chinensis ): Baby bok choy , also know as Shanghai bok choy , is a modest and more ticklish version of the veritable bok choy . It has dark green leaves and crisp , white stalks . Baby bok choy has a mild , slightly biting taste and is usually used in stir - fries , soups , and sautés . Its tender texture makes it a popular selection for quick - cookery dishes .
3 . Pak Choi ( Brassica rapa var . chinensis ): Pak choi , also spelled as pak choy or bok choy , is a leafy fleeceable vegetable with thick , lily-white stalk and dark green leaves . It has a mild , more or less peppery savour . Pak choi is often used in bustle - fries , soups , and salads . Its versatility and quick cookery time make it a favourite among home cooks .
4 . Tatsoi ( Brassica rapa var . rosularis ): Tatsoi is a lesser - have intercourse variety of Chinese cabbage , but it ’s gaining popularity for its unique appearance and flavor . It has minor , spoon - work dismal green parting that form a rosette conformation . Tatsoi has a mild , mustard - similar taste with a intimation of sweetness . It can be used crude in salads or lightly misrepresent in flurry - fries and soups .
5 . Michihili ( Brassica rapa var . pekinensis ): Michihili cabbage is a long , cylindrical - shaped variety of Chinese cabbage . It has pale unripe leaf and a slightly bitter sense of taste . Michihili cabbage is often used in flurry - child , pickling , and fermenting . Its compact contour and crispy texture make it a great choice for preserving method .
6 . Wong Bok ( Brassica rapa var . pekinensis ): Wong Bok , also known as Chinese celery cabbage , is a large salmagundi of Chinese cabbage with pale immature leaves . It has a soft , mellifluous flavor and is commonly used in stir - child , soups , and braise dishes . Wong Bok has a tender grain and retain its crunch even after wangle .
These are just a few examples of the different varieties of Chinese cabbage available . Each variety offers its own alone flavor and texture , appropriate for a wide mountain range of culinary hypothesis . Whether you ’re looking to bring some compaction to a arouse - fry or create a flavorful kimchi , Chinese cabbage is a various and toothsome choice .
Caroline Bates
