2. Chinese cabbage is a native vegetable in China with a long history of cultivation. According to textual research, the white rape flower found in the site of the original village in Xi 'an Banpo in the Neolithic age in China was about 6000 -7000 years ago. In the Ming Dynasty, Li Shizhen quoted Lu Dian's Ya Ya and said, "Fermented grains wither late in winter, and are common at four o'clock, so they are called fermented grains, and now they are called cabbage."

3. Chinese cabbage was introduced to Japan, Europe and America in19th century. Nowadays, there are many kinds of cabbages, such as Shandong Jiaozhou Chinese Cabbage, Beijing Bai Qing Chinese Cabbage, Northeast Chinese Cabbage, Shaanxi Yangcheng Chinese Cabbage and so on. Cabbage in the south is imported from the north, and its varieties include Wujinbai, Silkworm Cabbage, Cocktail White and Xueliqing, all of which are excellent varieties.

4. Chinese cabbage is the main vegetable in winter and spring in Northeast China and North China. Vegetable leaves can be fried, eaten raw or salted, and the leaves falling from the outer layer can also be used as feed.