Chinese cabbage.

Chinese cabbage, a biennial herb, is 4-6 cm tall, usually hairless, and sometimes there are a few bristles on the midvein under the leaves. Originated in northern China, it is a leafy vegetable of Brassica in Cruciferae, usually referring to Chinese cabbage; It also includes Chinese cabbage and cabbage, a cultivated variety of cabbage, that is, "cabbage" or "cabbage". Introduced to the south, it is cultivated in all parts of the country. It was introduced to Japan, Europe and America in the 19th century. There are many kinds of Chinese cabbages, such as Jiaozhou Chinese Cabbage in Shandong, Qingbai Chinese Cabbage in Beijing, Maye Chinese Cabbage in Qingtian, Chinese Cabbage in Northeast China, Yutian Chinese Cabbage, and Dahuang Chinese Cabbage in Yangcheng, Shanxi, etc. Chinese cabbage is eaten with tender bulbs, rosette leaves or flower stems. The cultivated area and consumption rank first among all kinds of vegetables in China.