chinese cabbage
Brassica cernua.
The common name of pechay is Chinese cabbage.
The word "petsay" is in the Cebuano language of the Philippines. It refers to the Chinese cabbage known in the U.S. as "bok Choy."
Chinese cabbage also pak choi
Brassica Pekinensis
It is known as the "Chinese Flowering Cabbage". However, most Chinese markets will know it as "choi" or "choy sum".
Spiced wine is sometimes called mulled wine. Gewurztaminer is a spicy wine but is not spiced.
Because you can keep different types of food in a crock, they have different names. For example, keeping cabbage in a crock makes it into Saar Kraut. The process is called pickling, so a lot of the time you just add "pickled" in front of the normal vegetable name. Ex: pickled beets, pickled fiddle heads, etc.
Bok choy is a Chinese vegetable that is also known as Chinese cabbage, bak choi, paak choi (literally, "white vegetable"), Chinese chard cabbage, Chinese mustard cabbage, Chinese white cabbage, petsai, white celery mustard and the scientific name, Brassica rapa chinensis. Bok choy is a member of the cabbage family, and it resembles celery with its thick white stalks and dark green leaves. Bok choy's popularity comes from its light, sweet flavor, crisp texture and nutritional value. The stalks are crunchy, juicy and slightly sweet, without the stringiness of celery, while the crinkly green leaves taste more like traditional cabbage or Romaine lettuce.
The scientific name for pak Choi or pak choy is known as the Chinese cabbage
Napa or nappa cabbage (Brassica rapa pekinensis) is a member of the mustard, or Brassicaceae, family. It is a type of Chinese cabbage that is also known as Peking cabbage, Chinese leaf, celery cabbage, wong nga bok, siu choy, hakusai, pechay, tsina, and pai-tsai. The name "nappa" comes from Japanese, where nappa (菜っ葉) refers to leafy green vegetables. The flavor is sweeter than green cabbage. The leaves are long and crispy.