Also known as 金宝菜 or peking cabbage, Japanese Kai Lan has huge leaves and green stems. When stir-fried, it retains its crunchy texture with a tinge of sweetness in its aftertaste. It is also good for soups as it gives the soup a sweet taste. Rarely found in supermarkets, Jin Bao Cai is a mixed breed between Kai Lan and Chye Sim.