I’ve had spicy cabbage with vinegar in Szechuan restaurant before. I like the crunchiness of the cabbage and the spicy-vinegary flavor. But I’ve never had it with Chinese cabbage before.
Chinese cabbage is softer than cabbage, and it is also juicier. The thicker part of the cabbage was still slightly crunchy, while the leafy part was soft. The contrasting texture of the vegetable was nice. We also enjoyed the slightly vinegary flavor. It made me want to just keep on eating more and more of it.