FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
NAPA CABBAGE,WONG NGA BAAK, PE TS'AI, WONG BOK, HAKUSAI, BAECHU, KIMCHI, PECHAY, CELERY CABBAGE, KOREAN CABBAGE, TIENTSIN CABBAGE, BRASSICA PEKINENSIS
Excerpts from Passmore, Jacki. 1991. The Encyclopedia of Asian Food and Cooking. Hearst Books, New York.
is the pale green, large and tightly packed Tientsin (Beijing/Peking) cabbage which has a mild but distinct flavor. It is similar in appearance to Romaine (Cos) lettuce, and it slength and tight-packed constructioin also give it the name celery cabbage. It is tender when cooked by stir frying or simmering, and is often used in hotpot cooking. Much of the Tientisin cabbage grown in northern China is pickled in salt with chilies for use as a side dish. It makes a good substitute for common cabbage in salads or coleslaw. (because of its flavor and aroma, common cabbage is not suited to Chiense cooking.) To use, cut into crossways strips of about 1.5 in. (4 cm), or shred finely. The thicker stem ends should be cooked slightly longer than the tender, leafy tops. This cabbage is also grown in Korea and used to make their popular kimchi (salt and chili pickled cabbage). It is also used in Japan particularly in one-pot dishes such as sukiyaki. Also known as pe ts'ai, wong bok (China); hakusai (Japan); baechu, kimchi (Korea); pechay (Philippines).
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a cabbagelike Chinese plant with long, white leaves that are used in salads and cooking.
This resource is much more than a dictionary or encyclopedia. If you wish to know more about cuisines and associated recipes from individual countries, this would be an excellent resource.
