Chinese Leaf or Peking cabbage as it is also known is a pale green, closely packed long cabbage with elongated crinkly leaves. It has a subtle cabbage flavour and is used mainly for its crunchy texture rather than its flavour. Chinese leaf has the ability to absorb other flavours and are often combined with rich or strong-tasting foods. Chinese leaf can be eaten raw or cooked. Serve raw in salads. Include in vegetable stir-fries to serve as a side dish or add to pork or chicken dishes. Lightly steamed or stir-fried it can be served as a vegetable side dish.