Chinese cabbage (scientific name: common cabbage) In English, Chinese cabbage is translated into bokchoy (or pak/bukchoi) according to Cantonese pronunciation, while Chinese cabbage is napacabbage. Chinese cabbage is a kind of vegetable originated in East Asia, commonly known as green vegetables, also known as gum vegetables, sauerkraut, sauerkraut, rape (in some parts of Northeast China), oil cabbage and so on. It is a close relative of Chinese cabbage (cabbage), belonging to Brassica, and also close to watercress, belonging to Brassica of Cruciferae.
Originally from China, it is distributed all over the north and south, and widely cultivated in China. Chinese cabbage is a cultivated Brassica plant with edible stems and leaves. It is an annual or biennial herb with a height of 25 ~ 70 cm and is often cultivated as an annual. The stems are erect, smooth, frosty and branched. The basal leaves are obovate, 20 ~ 30 cm long, dark green, shiny, entire, blunt at the top, tapering at the base to a wide stalk, fleshy, white or light green; Cauline leaves are oblong or broadly lanceolate, with auriculate stems at the base, entire and slightly frosty. Racemes, terminal, aggregated into cones, inflorescence axis gradually extended after flowering.