Chinese cabbage under the name "B. chinensis" by Linnaeus. Chinese cabbage Chinese cabbage ("Brassica rapa", subspecies "pekinensis" and "chinensis") can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification, especially bok choy cultivars. The Chinese cabbage was principally grown in the Yangtze River Delta region, but the Ming Dynasty naturalist Li
Fat choy For that reason, this product is a popular ingredient in dishes used for the Chinese New Year. It is enjoyed as an alternative to cellophane noodles. It is mostly used in Cantonese cuisine and Buddhist cuisine. It is sometimes used as a hot pot ingredient. Fat choy is also used in Vietnamese cuisine. It is called "tóc tiên" or "tóc thiêng" (literally "angel's hair") in Vietnamese. No significant difference between laboratory rats fed "Nostoc flagelliforme" and the control group was found in a study by Takenaka and coworkers. Fat choy Fat choy (; "Nostoc flagelliforme") is a terrestrial cyanobacterium (a