Chinese flowering cabbage is slimmer than Bok Choy and has smooth green leaves and pale green stems with clusters of tiny yellow flowers on the tips of the inner shoots. The leaves and flowers cook quickly and have light, sweet mustard flavour; the stems are crunchy and juicy.
 The Chinese name for this type of cabbage is Choi Sum. It is widely grown in the West. The stalks, leaves and yellow flowers of this plant are all edible and have a delicate flavour. The cabbages are usually cut into short lengths and used in soups and noodle dishes, but it may also be stir-fried.