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a type of Chinese cabbage, Brassica rapa pekinensis, with broad, ruffled, light green leaves that form a cylindrical, compact head, originating in the vicinity of Beijing and now widely cultivated in Europe, North America, and Australia.

the leaves and stalks of this plant eaten as a raw or cooked vegetable, especially in East Asian cuisine.

a type of Chinese cabbage, Brassica rapa chinensis, with long, broad, dark green leaves and pale stalks that form a cluster rather than a head, grown throughout East Asia and cultivated elsewhere, especially northern Europe, as the plant can withstand a cold climate.

the leaves and stalks of this plant eaten as a raw or cooked vegetable, especially in East Asian cuisine.