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Latest comment: 3 years ago5 comments5 people in discussion
My girlfriend, whose first language is Mandarin-Chinese, says that the vegetable on the second photo from the top of the page is "you cai" (spelled with Pinyin). I often see this vegetable at a vegetable market here in Beijing. It has a rather characteristic sort of bell-shape, as can be seen in the photo, and is easily recognized as it is distinguished from other green or leafy vegetables. The bell-shaped vegetable on the photo is definitely NOT, as claimed, 小白菜 ("xiao bai cai" in Pinyin spelling, meaning "little white vegetable") which is a completely different kind of vegetable. If this Wikipedia article is about the bell-shaped vegetable on the photo, then it is also not correct in the beginning of the article since it says 青菜 ("qing cai" with Pinyin spelling) since that refers to ALL leafy or green vegetables. Please note that I, or my Chinese friend, don't know what Bok choy or pak choi really is. My comment refers to the bell-shaped vegetable in the photo. However, quite obviously, Bok choy or pak choi hardly refers to all green vegetables so that is wrong regardless of the bell-shaped vegetable in the photo. — Preceding unsigned comment added by 1.202.37.189 (talk) 11:08, 9 November 2015 (UTC)Reply
Perhaps the best way to represent the plant is to use an image from Commons showing cooked bok choy, which is the same as the first suggestion above by Hongkonggong. We can only use images from Commons and the one I inserted today is the most representative of cooked bok choy I found, also representative of a common way of consuming the plant. Others may disagree, but the Commons files available are here, if a different image is preferred. --Zefr (talk) 16:56, 8 October 2017 (UTC)Reply
I'm pretty certain these are called youcai 油菜 in Beijing. In Mongolia they are sold as Юуцай (yuutsai), which is clearly from the Chinese name. Try googling 油菜 and look at the images. What you will see are bok choy. Edit: Found this: 油菜也是白菜的变种，反正上海青和油菜都属白菜科！ ([[1]])
בה, I'd add the similarities to chard, since I'm on the page wondering if I've got some sensitivity to what I suspect are the oxalates in both. The green cultivar attributed to Shanghai seems milder in those, somewhat less 'spicy' in flavor. Also, perhaps some cooking styles would call the result 'slimy' as currently written, but I'd say the green cultivar is simply less robust structurally; it's not going to develop mucilage like okra or anything, but will wither more with long cooking (if the white vegetable has a textural robustness akin to thick leaved cabbages, the green vegetable is then like Napa cabbage in comparison, though cooked with actual Napa cabbage, the green version would be pleasant at the point the Napa is withered, while the white vegetable might be barely cooked at that point). — Preceding unsigned comment added by 2600:1010:B128:52BA:1316:E19:8ACA:B3DA (talk) 05:05, 1 October 2022 (UTC)Reply
level-5 vital article is rated Start-class on Wikipedia's content assessment scale.
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