For green vegetables like Chinese cabbage, it is usually unnecessary to blanch them. Blanching water is mainly used to remove impurities or reduce some pungent taste of ingredients, but there are not many factors that need to be removed or reduced in Chinese cabbage itself.

When cooking Chinese cabbage, it can be directly added to stir-fry, soup or other cooking methods for cooking. The tender green leaves of Chinese cabbage take a short cooking time, and generally only need a few minutes to ripen.

However, if you have specific requirements for the tender taste of Chinese cabbage, you can consider soaking Chinese cabbage in cold water for a period of time before cooking, which will help to maintain its crisp taste. However, please note that the soaking time should not be too long, so as not to affect the nutritional value of ingredients.

Generally speaking, Chinese cabbage usually does not need to be blanched. You can cook directly according to your personal preference and the requirements of specific dishes. If you have other questions about Chinese cabbage, I will be very willing to provide you with further help.