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• Product Name: Freeze Dried Chinese Cabbage Strips
• Product ID: N/A
• HS Code: N/A
• Certification: HACCP, KOSHER, FDA
• Variety: N/A
• Origin: N/A
• Available Season: N/A
• Samples Available: Yes
• OEM Service: Yes
• Port: Qingdao, Tanggu, Shanghai
• Payment Terms: T/T, L/C
• Delivery Terms: FOB, CNF, CIF
•   

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Product Specifications

The freeze dried Chinese cabbage strips is produced strictly according to the requirements of HACCP and ISO9000 by our company. The raw materials are provided by our own CIQ-registered farms which are practising strict regulation on agricultural chemical use. All of the FD Chinese cabbage produced by our company is exporting to Japan and Western Europe and has gained high reputation with its superior quality.

Raw Material Information

Varieties

There are two distinctly different groups of Brassica rapa used as leaf vegetables in China, and a wide range of varieties within these two groups. The binomial name B. campestris is also used.

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Pekinensis

This group is the more common of the two, especially outside Asia; names such as da baicai (lit. "large white vegetable"); Baguio pechay or pechay wombok (Tagalog); Chinese white cabbage; baechu (Korean), wongbok, nappa, or napa cabbage; and hakusai (Japanese: 白菜) usually refer to members of this group. Pekinensis cabbages have broad green leaves with white petioles, tightly wrapped in a cylindrical formation and usually, but not necessarily, forming a compact head. As the group name indicates, this is particularly popular in northern China around Beijing (Peking).

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Chinensis

This group was originally classified as its own species under the name B. chinensis by Linnaeus. When used in English, the name bok choy (from Cantonese; also spelled pak choi) typically refers to Chinensis. Smaller in size, the Mandarin term xiao baicai ("small white vegetable") as well as the descriptive English names Chinese chard, Chinese mustard, celery mustard, and spoon cabbage are also employed. Chinensis varieties do not form heads; instead, they have smooth, dark green leaf blades forming a cluster reminiscent of mustard or celery. Chinensis varieties are popular in southern China and Southeast Asia. Being winter-hardy, they are increasingly grown in Northern Europe.

Commercial variants of Chinensis include:
Bok Choy (白菜); succulent, white stems with dark green leaves and Baby Bok Choy; succulent, pale green stems with leaves the same color; both quite common in US West Coast oriental markets.
Choy Sum (Chinese: 菜心; pinyin: càixīn; literally "vegetable heart"; Hokkien chai sim): also called yu cai (Chinese: 油菜; pinyin: yoú cài; literally "oil vegetable"), this brassica refers to a small, delicate version of pak choi. In appearance it is more similar to rapini or broccoli rabe, than the typical pak choi. In English, it can also be called "Flowering Chinese Cabbbage" due to the yellow flowers that comes with this particular vegetable. "Choy sum" is sometimes used to describe the stem of any Chinese cabbage or the heart of Shanghai pak choi.
Shanghai Pak Choi (Chinese: 上海白菜; pinyin: Shànghǎi báicài; Japanese: 青梗菜, chingensai) refers to dark green varieties where the varioles are also green. It is probably the most common vegetable in Shanghai, where it is simply called qingcai (青菜; literally "blue/green vegetable") or qingjiangcai (青江菜; literally "blue/green river vegetable").

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